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Thursday, 19 March 2015 20:33

Step-by-Step Gluten Free Puff Pastry Featured

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Gluten Free Puff Pastry Gluten Free Puff Pastry Bob's Red Mill
A step-by-step guide to making gluten-free puff pastry.

  • Ingredients:

    16 oz Bob’s Red Mill Gluten Free Pie Crust Mix
    12 oz Butter, cold, divided
    6 – 8 oz Ice Water

  • Instructions:
    1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

    2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

    Puff Pastry Step 2
    3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

    4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

    Puff Pastry Step 4

    5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

    Puff Pastry Step 5

    6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

    7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

    8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

    Puff Pastry Step 8

    9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

    Puff Pastry Step 9

    10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

    Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

    Puff Pastry Step 11

    12. Roll the dough into a long rectangle about 10 x 16-inches.

    13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

    Puff Pastry Step 13

    14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

    Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

    Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

    Puff Pastry Step 16
  • Cuisine: European - French
  • Cooking method: Not cooked
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Elegant evenings, Crowds/parties, Holiday Sweets & Treats, Easter Favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 45-60 minutes
  • Total time (inc active/prep): >10 hours
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