Basic Recipe for Gluten Free Puff Pastry

Step 1

The beurre manié is prepared first.

Rub the butter cubes into the flour by hand, until all the flour has been combined.

Step 2:

Roll the kneaded butter into a 10cm long sausage and press flat.

Step 3:

Wrap in cling film and cool in the fridge for at least 1 hour.

For the dough:

Step 1:

First quickly mix the liquid ingredients, then incorporate the rest of the ingredients.

Step 2:

Knead until they form an even dough.

Step 3:

Roll this into a rope and press flat.

Step 4:

Wrap in cling film and place in the fridge to chill until the butter mix is thoroughly cold.

Step 5:

After this resting phase, roll the dough out to form a square, approximately 8 to 10mm thick.

Step 6:

Next, roll out the butter mix into the same square shape and thickness as the dough.

Step 7:

Brush off any flour remaining on the dough after it has been rolled out and place the butter mix in the middle.

Step 8:

Now fold all sides of the dough towards the middle of the butter mix and gently press them down. Place the dough in the fridge for 30 minutes.

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Step 9:

Folding– this procedure creates the flaky layers in the dough. There is a total of 4 folds (simple, double, simple and double). After each fold, place the dough in the fridge for 30 minutes.

Folding 1 – Simple Fold:
Roll the dough out lengthwise (not thinner than 8 mm) and fold it to a simple fold as follows.

Step 10:

Brush off any flour remaining on the dough and fold the top third of the rolled-out dough inwards and press gently.

Step 11:

Place the bottom third over the top third (like a letter) and press gently.

Step 12:

Wrap the dough in cling film and place in the fridge for 30 minutes.

Step 13:

Folding 2 – Double Fold:
Turn the dough 90° (it looks like a book about to open) and roll it out again lengthwise. If the dough is too narrow, it can also be rolled out a little wider, but it should never be thinner than 8mm. Brush off any flour remaining on the dough.

Step 14:

Fold in only 2 – 3 cm of one side and press down gently.

Step 15:

Place the other side with the end against it and press down gently.

Step 16:

Lay one side on top of the other.

Step 17:

Wrap the dough in cling film and place in the fridge for 30 minutes.

Step 18:

Repeat a simple fold (steps 9-12).

Step 19:

Repeat a double fold (steps 13-17).

Step 20:

Roll out the dough as needed (not thinner than 8 to 10 mm) and continue processing according to the recipe.

Step 21:

Bake in a preheated oven on fan setting at 210°C (220°C top/bottom) and with some steam. Baking time will depend on the size of the pastry. The colour of the pastry is a good indicator of when it is done.