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You can make flaky and buttery gluten free puff pastry with many layers. Using our Extra white Gold gluten Free 1:1 bread flour would make the best classic puff pastry! Just like the real deal French pastry.
Important tips:
Keep your dough cold.
Keep your surface dusted with flour, because of the butter content, the dough is on the sticky side. We recommend working on lightly surface parchment paper
Ingredients
FOR THE PUFF PASTRY
- 1 1/4 cups very cold unsalted butter cut into cubes
- 1/2 cup very cold water
- 1/4 teaspoon salt
- 2 cups (250 gr) Extra White Gold 1:1 Bread Flour
How To Make:
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Using a food processor, fitted with the metal blade, add Extra White gold gluten free bread flour and salt to the bowl, add 3/4 cup (170 grams) cold butter cut in cubes and pulse until butter is absorbed (about 10 to 12 pulses), then add the remaining cold butter (cubed) and pulse two or three times (no more) to combine, add the cold water and pulse four or five times until the dough comes together to form a ball (do not to over process).
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Dust gluten free flour on the surface place dough and knead lightly approximately 1 minute. With a gluten free floured rolling- pin (make sure to flour the dough so it doesn’t stick) roll into a rectangle approximately 12 x 13 inches.
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Fold the dough like an envelope (see photos) then fold in half, wrap in plastic and refrigerate for 2 hours.
Form a dough:
Flour well your rolling-pin and parchment paper, roll the dough out gently to a rectangle approximately 12×13 inches. refrigerate for 30 min.
To create all the flaky layers, the dough needs to be cold. Fold the rectangle in half and then in half again, like an envelope 
Fold it one more time in half and then wrap it in plastic wrap and chill it for two hours. Once your puff pastry dough is chilled it’s ready to use!
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