When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can't just go buy gluten free puff pastry dough. That hasn't stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We're not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it's worth it. This pastry comes out flaky, light, and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.
Gluten Free Puff Pastry
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen
Prep Time: 60 minutes | Rest Time: 20 hours | Yield: approx. 36 oz
- 16 oz Bob’s Red Mill Gluten Free Pie Crust Mix
- 12 oz Butter, cold, divided
- 6-8 oz Ice Water
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.
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 5 x 8 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, then fold in the sides.
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.
14. Fold the top third of the dough down to meet the bottom of the first fold. This is one complete “fold.”
15. 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.