Gluten Free Rough Puff Pastry

When making some gluten free sausage rolls for my sisters care home, it gave me the chance of working on a gluten free rough puff pastry. Rough puff pastry is similar to puff pastry but made quicker. You dice the butter into the flour rather place a flattened slab of butter onto the dough and keep rolling after several chills.

I have used this recipe to make fruit turnovers (recipe coming soon) and cheese straws. More recently, I tested it out on my second Bakewell pudding and it was just amazing.

Straight to the recipe. I will keep updating this article as and when I use the recipe in more dishes I have created.

Gluten Free Rough Puff Pastry

3.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings 1 pie

Ingredients
  

  • 250 g Unsalted butter (Cold)
  • 250 g Gluten free plain flour
  • 2 tsp Xanthan gum
  • 150 ml Very cold water From the fridge

Instructions
 

  • Firstly cut the cold butter into cubes. Roughly 1.5-2cm in size.
  • In a large mixing bowl, add the flour and xanthan gum and mix together. Now add the butter. Using a metal knife, chop the butter into the flour. It will be stiff but be patient, it will be worth it. Keep doing this until you have small ball like shapes for the butter mix. No bigger than a pea.
  • Bit by bit, stir in the water until it is all combined and a dough has formed. If you dough is too wet, add a little more flour or too dry as some more water.
  • No wrap the dough in clingfilm and chill in the fridge for 20 minutes. Do not skip this!
  • Once chilled, dust your work surface with flour. Remove the dough from the clingfilm and flatten with your hand slightly and shape into a rectangle. Using a rolling pin, roll it in one direction towards the wall. It wants to be no thinner or thick than 1cm.
  • Now take the edge nearest the wall and fold it back towards you to the half way point. Take the edge nearest you and fold it over to the top. Wrap in clingfilm and chill for another 20 minutes.
  • Remove the dough and place it in the same position before and again roll it out in the one direction towards the wall. Repeat the last step and do this another two times.
  • Once you have completed the three roll and chills, chill the pastry for another 20 minutes before rolling it out to use.