Wednesday

Rough Puff Pastry

Gluten-free rough puff pastry is a challenge to make!  I've not perfected it yet, but this recipe from my grandmother goes back to the basic recipes of years ago, and produces a short pastry, crumbly enough to satisfy my family!



Ingredients:

200g (8oz) gluten-free flour
pinch of salt
1 x 1/4ml spoon (1/4 teaspoon) xanthan gum
75g (2 1/2 oz) dairy-free spread
75g (2 1/2 oz) shortening, either vegetable or animal based
Cold water to mix

What to do:

  1. In a medium bowl, sift the gluten-free flour with the xanthan gum, then stir in the salt.
  2. Cut the fat into small pieces and add to the bowl, then stir in well with a metal knife (do NOT rub in).
  3. Add a little water at a time to the pastry, mixing to a stiff but pliable dough (how much water you use will depend on what ingredients your gluten-free flour blend is made from.  Some flour absorbs more water than others).
  4. On a floured surface roll out the dough to a rectangle or narrow strip. (If your dough is fairly sticky, then roll out your pastry on a layer of clingfilm to help you move it). 
  5. Fold into thirds by bringing the top end nearly to the middle, then fold the nearest end to you,over to the top edge. This gives you a neat parcel. Turn the pastry 90 degrees, so that an open end is nearest to you.
  6. Repeat 3-5 times more.
  7. Cover the pastry with cling-film and place in the refrigerator for 20 minutes to chill a little, before  using in your recipe.

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