Gluten Free Rough Puff Pastry Recipe
Ingredients
  • 1 cup or 120g cornflour
  • ¾ cup or 120g potato starch
  • ½ cup or 70g sorghum flour
  • 2 tsp xantham gum
  • 1 tsp sea salt flakes
  • 250g very cold butter, cubed
  • 1 egg
  • 1 - 2 tablespoons chilled water
Instructions
Conventional Method
  1. Put the cornflour, potato starch, sorghum flour, xantham gum and salt in a food processor and pulse to combine.
  2. Add the cold butter and egg and pulse until the mixture resembles breadcrumbs.
  3. Add a little water mix until the dough resembles rubble.
  4. Tip the rubble onto a sheet of baking paper and press together with your dusted hands into a rectangular shape. Place another baking sheet on top and roll out the dough, you still want to see butter streaks so don’t overwork the butter. Fold the top and bottom short edges to meet at the centre then fold pastry in half. Wrap pastry in cling wrap and rest in fridge for 30 min. Repeat the roll and fold 2 more times, if your dough is too sticky dust with some extra cornflour.
  5. When ready to use roll out pastry between two sheets of baking paper to produce a thin pastry sheet which will deliver a flakier texture.
Thermomix Method
  1. Put the cornflour, potato starch, sorghum flour, xantham gum and salt in Thermomix and combine 3 sec/speed 4.
  2. Add the cold butter and egg and mix 5 sec/speed 4 until mixture resembles breadcrumbs.
  3. With the motor running add chilled water and mix 5 sec/speed 3 until just combined.
  4. Tip the rubble onto a sheet of baking paper and press together with your dusted hands into a rectangular shape. Place another baking sheet on top and roll out the dough, you still want to see butter streaks so don’t overwork the butter. Fold the top and bottom short edges to meet at the centre then fold pastry in half. Wrap pastry in cling wrap and rest in fridge for 30 min. Repeat the roll and fold 2 more times, if your dough is too sticky dust with some extra cornflour.
  5. When ready to use roll out pastry between two sheets of baking paper to produce a thin pastry sheet which will deliver a flakier texture.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/rough-puff-pastry-gluten-free-recipe/