Rough Puff Pastry {gluten free}

A light, crispy and flakey pastry with layers (yes layers!) that is gluten free! This recipe will be in your regular rotation, trust me. I was always scared to make puff pastry, especially gluten free, but now I know how easy it is, and how much cheaper it is I’ll be making it all the time.

Before you start it is a time commitment, in that between each ‘fold’ you need to refrigerate the dough for 20-30 minutes. So it’s great when you’re busy at home, and can come back and forth to complete the quick folds, which help to give it those distinctive layers.

The critical points of your gluten free pastry journey:

Cold ingredients: make sure you butter is straight from the fridge or even frozen (but cube it first), and your water is ice cold.

The flour: this is the key component in your success. I have only tried this recipe with Ardor gluten free flour or Bobs Red Mills flour. And it worked great with both. So my top tip is pick a good quality, gluten free flour you know, love and trust. This will help ensure a great end result!

Rolling: roll it out between two sheets of baking paper, when you’re ready to bake it. This will help get it as thin as possible, and deliver the best texture.

Baking: a HOT oven will ensure your pastry rises.

How to use this recipe this can be used to replace puff pastry in most recipes. Find my chicken pie here and apple cinnamon pastries here.

Chicken pie made with rough puff pastry

I hope you enjoy!

KS xx

Rough Puff Pastry {gluten free}

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Serves: 1 pie Prep Time: 1.5 hours Cooking Time: 20-30 mins 20-30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 250g cold butter, cubed
• 310g gluten free plain flour, sifted
• 1 tsp salt
• 130ml water, chilled

Instructions

1. Place the flour and butter in a food processor.
2. Pulse until the mixture is combined, but chunks of butter are still visible.
3. With the processor running add the chilled water, and process until it just comes together.
4. Turn onto a light floured (gluten free) surface. Roll the dough gently into a 20x50cm rectangle. You should be able to see streaks of marbled butter. Fold the top and bottom short edges, to meet at the centre of the pastry. Then fold the pastry in half. Wrap in plastic film and place in the fridge for at least 20 minutes. Repeat this roll and fold step 2 times, with at least 20 minute rests in between.
5. When ready to use, roll the pastry out between sheets of baking paper to produce a thin sheet of pastry. Cut to your desired shape and use however you please. The link to my chicken pie recipe is above.

Notes

You can store the pastry wrapped in the refrigerator for up to two days.