Do you ever just get serious puff pastry cravings? The way its crispy and fluffy all at the same time, it’s by far my favourite kind of pastry. Thankfully it’s possible to create vegan gluten free puff pastry that is flaky and buttery and just overall brilliant. When it comes to making puff pastry the process is just as important as the ingredients, in fact the method is rather make or break. The whole process takes about and hour and a quarter and is actually quite therapeutic!
Vegan Gluten Free Puff Pastry Recipe
- 3 cups of all purpose gluten free flour
- 24 Tbs Earth Balance® Buttery Sticks
- 3/4 tsp. sea salt
- 3/4 tsp. baking soda
- 1/2 cup cold water
- Whisk together 2 1/2 cups of gluten free flour, baking soda and salt and pour out onto a pastry mat.
- Carefully slice pieces of butter by tablespoons or smaller, and put them into the flour mixture. Stop occasionaly to cover the pieces of butter with more flour by tossing together.
- When you have all the butter in the flour mixture, start chopping into the flour with a pastry cutter. You could aslo use a bench scraper or even two butter knives cutting against one another like scissors. Next, chop and toss together until a rough meal is formed.
- Now it’s time to start gradually adding in the cold water. Pour the cld water into the flour and use a pastry cutter to mix all together until it can form a ball of dough. It’s possible that you might need a little less or more than ½ cup, but work the water into the flour well before you add more than ½ cup, because the more you work with the dough, the more moisture is released into the dough from the dairy free butter. You don’t want to make the dough too wet.
- Next, form the dough into a rough ball before patting it into a large rectangle, with shaped corners. Start gently rolling the dough into an elongated rectangle, about 18 x 15 inches. When folding try and think of a business letter; folding from the short end in thirds to layer on top of itself.
- Carefully lift the dough and turn one quarter, and fold again from the short side. You should be able to see the butter begin to marble in the dough. This is when you know it is time to wrap the dough tightly.
- Refrigerate for at least 20 minutes.
- After the 20 minutes is up, repeat the same rolling and folding process again, dusting with more flour when needed. Repeat this process a further two more times after refrigeration, then return again, tightly wrapped, to the refrigerator for at least another 20 minutes. It’s importnat to not to over work the dough at all.
- Slice the dough in quarters and return three quarters, tightly wrapped, to the refrigerator when beginning a recipe. This vegan gluten free puff pastry can be refrigerated for up to 2 days or freeze in freezer bags for up to one month.