Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys puff pastry, gf df ef sf nf. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Vickys Puff Pastry, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Vickys Puff Pastry, GF DF EF SF NF is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook vickys puff pastry, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vickys Puff Pastry, GF DF EF SF NF:
- Prepare 145 grams arrowroot or cornstarch
- Make ready 130 grams potato starch, NOT flour
- Make ready 55 grams sorgham or brown rice flour
- Get 50 grams millet or sweet rice flour
- Get 2 1/2 tsp xanthan gum
- Make ready 1 tsp salt
- Get 180 ml ice cold water
- Make ready 345 grams dairy-free spread/butter, chilled and cubed
Instructions to make Vickys Puff Pastry, GF DF EF SF NF:
- Sieve the flours & starches into a bowl with the salt and xanthan gum
- Add the water slowly and mix quickly to a dough. If the dough is too dry add extra cold water a tbsp at a time
- Dust a surface with rice flour and roll the pastry out to a rectangle the size of your hands placed together side by side
- Lay half of the butter cubes over the left and middle third of the dough. Fold the right third over the middle third
- 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
- Turn the pastry 90 degrees, roll into a rectangle the size of your hands again
- Repeat placing the rest of the butter and folding the thirds
- Seal the ends again then roll into a rectangle for the last time
- Wrap and chill in the fridge for 3 hours before using. Can be kept refrigerated for 3 days or frozen for up to a month
- Makes around 450g or enough for 2 crusts
- For cooking follow the recipe directions you're using or bake at gas 6 / 200C / 400°F for 12 - 18 minutes
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