Vickys Puff Pastry, Gluten, Dairy, Egg & Soy-Free

1. 1

   Sieve the flours & starches into a bowl with the salt and xanthan gum

2. 2

   Add the water slowly and mix quickly to a dough.

3. 3

   If the dough is too dry add extra cold water a tbsp at a time

4. 4

   Dust a surface with rice flour and roll the pastry out to a rectangle the size of your hands placed together side by side

5. 5

   Lay half of the butter cubes over the left and middle third of the dough.

6. 6

   Fold the right third over the middle third

7. 7

   Fold over again on top of the left hand third and seal the edges by pressing together with your rolling pin to trap the butter inside

8. 8

   Turn the pastry 90 degrees, roll into a rectangle the size of your hands again

9. 9

   Repeat placing the rest of the butter and folding the thirds

10. 10

    Seal the ends again then roll into a rectangle for the last time

11. 11

    Wrap and chill in the fridge for 3 hours before using.

12. 12

    Can be kept refrigerated for 3 days or frozen for up to a month

13. 13

    Makes around 450g or enough for 2 crusts

14. 14

    For cooking follow the recipe directions you're using or bake at gas 6 / 200C / 400F for 12 - 18 minutes

* Per serving · 4 servings · Values may vary.