Gluten Free Puff Pastry

06.04.2010

Helene Dujardin
(Senior Editor)

As I used to be as soon as deciding on Tami for the airport this morning I used to be as soon as pondering “I purchased to head home and set apart this puff pastry post already. More or less ready to pass on” Now that I sit down at the computer inserting phrases to my thoughts, it feels rather cherish Christmas morning. I’m getting giddy throughout but again.

I do know I do know. It’s dough. But I’m staring at a block of layer upon layer of buttery goodness. And it’s all gluten free. And it’s correct kind. And it puffs. And it makes me arise and allege “heck yeah we are in a position to produce this!” I’m obstinate and stubborn you glimpse.

It took a bunch of tries to get to what I did consistently for the previous two weeks. 5 cases now to be true. Yep, even if it intended eating puff pastry for two weeks straight upright to gain obvious I did no longer upright get fortunate on the essential strive. I purchased fortunate all 5 cases. That’s no longer only correct fortune anymore – that’s a recipe ready to roll. Pun intended. Oh sure!

I may perchance moreover no longer possess done it without Shauna and Danny. It was as soon as high time for a normal puff pastry recipe that wouldn’t gain anybody cuss up and down their twin carriageway “it was as soon as hell-ish to work with” and they upright “managed a substitute”. Whereas I’m in the end delighted with this one, I’m in a position to’t stay up for the tough puff pastry version that Shauna and her husband possess been working on these previous few weeks! Take a look at her attach soon for that version. I do know their dedication. You’ll must read it.

From the gluten free point of check, this ain’t no substitute! This is no longer hell-ish to work with. It the truth is feels as correct kind underneath my fingers as my accepted puff pastry recipe from Martha Stewart. I possess to rest my head on it and take a nap it is that snug.

It bends and it strikes. It has dimples and ripples. It rolls and folds. It stretches merely adequate and never pulls away. That’s the enjoyment of gluten free baking.

I frail to mediate whereas working on the recipe that these that would moreover bake with gluten had it easy attributable to the pliancy pertinent to every strand of gluten. Now that I’m “getting” gluten free baking everyday rather/lot extra, I realize that we possess a principal income: I’m in a position to flour the heck out of my counter top to roll my dough and never terror about adding too great flour. I never terror a couple of batter turning into to stiff, too stretchy because I overworked the gluten. There may be pleasure on this of us. There may be calming attain to that realizing.

But, I’m chuffed you had been no longer there in the kitchen the very first time I tackled gluten free puff pastry. That was as soon as sometime final September. It did no longer work. It labored merely adequate to gain me must get it honest though!

I uploaded a image and my recipe and send it off to Shauna. Her response was as soon as straight “too great butter – nonetheless seek for at these layers” Look…I knew it. It was as soon as that that you simply may perhaps mediate of. As great because it peril me to claim, there was as soon as too great butter indeed for something gluten free. We bounced aid a couple of thoughts: perhaps add an egg, perhaps change the flours. All official thoughts. After which I sat on it for a couple of months.

There was as soon as something that bugged me from these first experiments. Going thru that dough, with the proportions and recipe I had in front of me, was as soon as cherish being on the purpose of a cliff on a tight twin carriageway in a wide aged truck. Nerve wracking. It cracked in each attach. It did no longer bend. It did no longer seek for correct kind or felt correct kind underneath my hand. I actually possess the tenacity of a bull so I didn’t stop nonetheless the total time I kept pondering that I did no longer want any of my readers left by myself with this dough. Which that you simply may perhaps perhaps possess hated it with every fiber of your being. I obvious did.

As months passed by of gluten free baking, I actually possess started to gain a extra elated address of the flours, which ones had been softer in my fingers or had been nicer to our palate. I started deciding on my puff pastry recipe but again and jotting down my accepted flours and that that you simply may perhaps mediate of ratios for them.

Then I remember Shauna’s phrases “too great butter” and commenced working on the butter segment of the recipe. This one left me puzzled. Classically educated. French. And now I needed to produce that Holy Grail of pastry with less butter. Oooohhh… I stripped it the total plan down to the very minimum and I went to work. And it labored. And I did this. The truth is.

From the everyday puff pastry point of check: this gentle bears a higher level of peril than other tart dough nonetheless trust me when I allege it’s no longer rocket science. Objective cherish most issues in pastry though, that you simply may moreover possess to focus. A small of that goes a long manner. And some time to place apart to present your day adequate chilling time between every flip. No longer because it wishes to rest its gluten strands, obviously nonetheless because this dough is rather wetter than customary and the cold helps with the total rolling and handling.

Objective cherish with fashioned puff pastry, one other excessive step is to possess your dough block and butter block at the honest temperature sooner than starting the layering/rolling route of. I cherish for my butter block to gentle be company to the touch nonetheless for the stay to a small bit give underneath my fingers. It may perchance most likely perhaps take you a couple of tries though no matter kind you selected to work with (gluten or gluten free). One thing for obvious is that there is such a thing as too cold butter and too snug butter. Whenever that you simply may moreover possess the latter case, upright attach your dough block because the recipe signifies nonetheless refrigerate for 20-half-hour sooner than attempting to roll it out.

The prospects if that you simply may moreover possess your dough ready to head despite all the pieces your turns are done, upright gain obvious to refrigerate the dough as soon as extra sooner than rolling and reducing and the assert of. This may perchance moreover thanks a heaps.

Look the essential image with the tart shells stuffed with all these beautiful substances? That’s going to be lunch for my honest correct friend Tami from Hurry With Tweezers who is visiting for per week and myself. That’s why I’m slack posting this as of late. We had a “no work all play” kind of day. Invoice may perchance perhaps want some leftovers…if he will get home at a tight hour. Otherwise he’ll upright ought to be delighted with some chocolate mousse and Raspberry Mille Feuilles. Spirited. I do know. I’m expansive strict alongside with his weight loss program.

Traditional Puff Pastry – Gluten Free

Notes: rolling the dough on a half of silicone mat is terribly essential whenever you are new to baking gluten free or new to baking puff pastry. You don’t possess to whereas you flour your pastry board generously nonetheless I produce it even now. Makes cleansing up manner simpler!

This is the flour mixture that we loved handiest nonetheless actually feel free to experiment. I did strive it twice with tapioca flour rather than cornstarch and though the consistency was as soon as the identical – we did no longer care great for the solid tapioca model so I attempted a couple of cases with cornstarch and it labored higher for us. One day I replaced the millet with cornmeal(I used to be as soon as tired, no longer paying attention) and it labored out properly moreover.

Whenever you are no longer gluten free, right here is my lag-to recipe for puff pastry on which I based fully these experiments.

This dough is wetter than what that you simply may ask, for a correct kind purpose: it actually rolls snug and beautifully with a increased ratio of water than most BUT refrigerating is principal with it. Every grain will soak in one of the most moisture which can work to your income because it chills. Use a great deal of gluten free flour to roll it out or assert a silicone mat.

For the dough block:

1/2 cup superfine candy rice flour

1/2 cup brown rice flour

1/2 cup millet flour

1/2 cup cornstarch

1/4 teaspoon salt

1 teaspoon xanthan gum

1/4 teaspoon guar gum

3/4 cup cold water

For the butter block:

1 1/2 sticks unsalted butter, snug nonetheless no longer room temperature upright but

1 tablespoon superfine candy rice flour

Earn the dough package: In a expansive mixing bowl, combine all flours with the salt and each gums.

Beget a properly in heart of mixture, and pour the water into properly. The usage of your fingers, step by step design flour mixture over the water, overlaying and gathering until mixture is wisely blended and begins to attain collectively. Gently knead mixture in the bowl upright until it comes collectively to make a dough. Pat dough into a tough ball, and flip out onto a half of plastic wrap. Wrap tightly, and attach in fridge to aloof down 1 hour.

Earn the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Location uncut sticks of butter on top, and sprinkle with closing 1/2 tablespoon flour. High with one other sheet of paper; the assert of a rolling pin, pound butter to soften and flatten to about 1/2 high-tail. Put off top sheet of paper, and fold butter package in half of onto itself. Replace top sheet of paper, and pound but again until butter is set 1 high-tail thick. Repeat route of two or three cases, or until butter becomes somewhat pliable. The usage of your fingers, form butter package into a 4-high-tail square. Wrap properly in plastic wrap, and attach in fridge until it is chilled nonetheless no longer hardened, no larger than 10 minutes.

Assemble and roll the dough: Put off dough package from fridge, and attach on a evenly floured work floor. The usage of a rolling pin, gently roll dough into a 9-high-tail round. Put off butter package from fridge, and attach it in the center of the dough round. The usage of a paring knife or bench scraper, evenly get the dough to outline the butter square; put off butter, and attach it apart. Starting from every aspect of the center square, gently roll out dough with the rolling pin, forming four flaps, every 4 to 5 inches long; produce no longer touch the raised square in the center of the dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is utterly enclosed. Press alongside with your fingers to seal.

The usage of the rolling pin, press down on the dough at fashioned intervals, repeating and overlaying the total floor space, until it is set 1 high-tail thick. Gently roll out the dough into a expansive rectangle with regarded as one of the quick sides closest to you. Watch out now to no longer press too hard around the perimeters, and aid the corners whilst you roll out the dough by squaring them with the aspect of the rolling pin or your fingers. Brush off any excess flour. Starting at the finish to remain, fold the rectangle in thirds as that you simply may a enterprise letter; this completes the essential single flip. Wrap in plastic wrap; attach in fridge forty five to 60 minutes.

Put off dough from fridge, and repeat route of, giving it 5 extra single turns. Consistently originate with the flap opening on the honest as if it had been a e book. Mark the dough alongside with your knuckle at any time whereas you entire a flip to permit you to aid observe. Chill 1 hour between every flip. After the sixth and final flip, wrap dough in plastic wrap; refrigerate at the least 1-2 hours or overnight sooner than the assert of.

For the chocolate mousse in the raspberry – chocolate mousse Mille Feuilles:

Look recipe right here.

For the recipe for the lemon mascarpone cream:

Look recipe right here. (minus the rhubarb)