Quick & Easy Gluten Free Puff Pastry

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

240 g (2 cups) plain gluten free flour blend, plus extra for flouring the work surface (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

½ tbsp caster/superfine or granulated sugar

1 tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, add only ½ teaspoon.)

½ tsp salt

40 g (3 tbsp) cold unsalted butter, cubed (Keep in the fridge until needed, so that it's as cold as possible.)

120 g (1 stick ½ tbsp) cold unsalted butter, cut into 1 to 2mm thin slices about 1 to 2cm in size (Keep in the fridge until needed, so that it's as cold as possible.)

100 g (⅓ cup 1½ tbsp) cold water (Either very cold tap water or chilled water from the fridge will work best here.)

Note: Ingredients may have been altered from the original.

Directions at theloopywhisk.com

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