Instructions
1. Combine dry ingredients
In a large mixing bowl, whisk together the gluten-free flour, salt, and sugar until evenly combined.
2. Add the butter
Add the cold butter cubes to the flour mixture. Toss to coat the butter in flour, then lightly break the cubes with your fingers or a pastry cutter. The butter pieces should remain visible.
3. Form the dough
Gradually add the cold water while mixing gently until the dough comes together into a rough ball.
4. Roll the dough
Place the dough on a lightly floured surface and roll it into a rectangular shape.
5. Fold the dough
Fold the dough into thirds like a letter. Turn it 90 degrees and roll it out again.
6. Repeat layering
Repeat the rolling and folding process 3–4 times to create multiple layers that will puff during baking.
7. Chill the dough
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes before using.
How to Use the Puff Pastry
After chilling, roll the dough to about ⅛ inch (3 mm) thickness. Cut into shapes or sheets depending on the recipe you are preparing. Bake pastries in a preheated oven at 400°F (200°C) until golden and flaky.
Tips for Best Results
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Keep the butter very cold to ensure flaky layers.
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If the dough becomes soft, return it to the refrigerator before continuing.
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Avoid overworking the dough to maintain the layered texture.
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