Puff Pastry (Gluten Free)

Bob’s Red Mill Gluten Free Pie Crust Mix is extremely versatile and can make puff pastry, a dessert and appetizer staple.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 331
Rating: 3.06
You:
Rate this recipe!
Servings 36oz (approx.)
Prep Time 60minutes
Cook Time 15 - 20minutes
Passive Time 20hours
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 331
Rating: 3.06
You:
Rate this recipe!
Servings 36oz (approx.)
Prep Time 60minutes
Cook Time 15 - 20minutes
Passive Time 20hours
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
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.
  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.
  5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5x8-inches).
  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.
  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.
  10. Fold the top and bottom edges of the dough over the butter.
  11. Then fold in the sides.
  12. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
  13. Roll the dough into a long rectangle about 10x16-inches.
  14. 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.
  15. Fold the top third of the dough down to meet the bottom of the first fold. This is one complete “fold.”
  16. Roll the dough into a long rectangle about 10x16-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.
  17. The gluten free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
Products Used in this Recipe
Recipe Comments

One thought on “Puff Pastry (Gluten Free)

  1. Dorry

    Following this recipe I made the finest gluten free puff pastry. It really worked unlike any of my other attempts. I used the puff pastry to make a family favorite, Cornish pasties.

    Reply

Recipe Comments

Your email address will not be published. Required fields are marked *