Basics
Gluten-free Puff Pastry
The success of this recipe depends on keeping the pastry dough chilled so the layers of butter do not melt. A cold work surface (marble or stone) and a cool room temperature are helpful. If at any time during the process the dough feels warm, place in the freezer for 5 minutes before rolling out again.
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Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 450 g
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- Category
- Basics
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Medium
- unsalted butter
- 200 g
- gluten-free plain white flour
- 200 g
- water
- 65 g
- fine sea salt
- 0.5 tsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 21 g
- Energy
- 8,686 kJ
- Calories
- 2,076 kcal
- Fat
- 168.6 g
- Fibre
- 19.2 g
- Carbohydrates
- 141.2 g
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