Gluten Free Puff Pastry That Works in Your Pressure Cooker
This gluten free puff pastry recipe delivers flaky, buttery layers every time, with a clever twist—your pressure cooker does most of the work!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups gluten free flour blend plus more for sprinkling
- 1 teaspoon xanthan gum omit if included in blend
- ¾ teaspoon kosher salt for taste
- 4 tablespoons diced unsalted butter cold, for dough base
- ½ cup cold water iced, more if needed
- 4 tablespoons gluten free flour for rolling dough
- 16 tablespoons unsalted butter very cold, for layering
Instructions
Instructions
- In a big bowl, whisk together flour blend, xanthan gum, and salt.
- Add diced cold butter and cut it into flour using pastry blender or fork until crumbly.
- Stir in iced water gradually until dough forms a shaggy ball; knead gently and chill wrapped in plastic for 30 minutes.
- Slice cold butter into thin slabs, sandwich between parchment, form square and chill.
- Roll chilled dough into a rectangle, encase butter slab with dough, and seal edges.
- Roll and fold dough like a letter; rotate and repeat 2 more times. Chill 30 minutes.
- Complete folds 3 and 4, chilling after; then finish folds 5 and 6, chilling another 30 minutes.
- Wrap final dough tightly and refrigerate for at least 1 hour before using.
Notes
Keep all ingredients chilled and follow folding steps closely for best flaky results. Dough can be frozen for future use.