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Gluten-Free Puff Pastry

Gluten-Free Puff Pastry

Dominique Myburgh
Easy to make gluten-free puff pastry using rice flour and tapioca flour.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Dessert, Main Course
Cuisine Global
Servings 500 grams

Ingredients
  

  • 1 cup White Rice Flour
  • ¾ cup Tapioca Flour
  • ¼ cup Coconut Flour
  • 1 tsp Xanthan Gum
  • ¾ tsp Sea Salt
  • 200 g Unsalted butter
  • ½ cup Cold Water

Instructions
 

  • Make your gluten-free flour mix (this can be used for most recipes). Mix the white rice, tapioca and coconut flours and xanthan gum.
  • Add the salt (If salted butter is used you can leave out the salt).
  • Grate the butter into the flour mix. Stopping at intervals to mix so that each layer of grated butter is covered in flour.
  • Make a well in the centre of your buttered flour mix and add the water. 
  • Mix the water in starting from the centre and working your way towards the edges. Then work the dough a bit using your hands until you have one mass.
  • Cover the dough in cling wrap and chill in the fridge for 1 - 2 hours.
  • Remove from the fridge and let the dough sit for approx. 20 minutes.
  • Roll out the dough to your desired size and shape. If the dough cracks, it is too cold and must sit a while longer.
Keyword Baking