Ingredients:

  • 400g Premium Gluten-Free All-Purpose Flour Blend (with Xanthan Gum)
  • 50g Extra Tapioca Starch
  • 5g Fine Sea Salt
  • 250g High-fat European Style Butter, chilled and cubed
  • 180ml Ice-cold filtered water
  • 5ml Apple Cider Vinegar

Instructions:

  1. Place a large mixing bowl in the freezer for 10 minutes to chill. Whisk together the gluten-free flour blend, tapioca starch, and fine sea salt until fully combined.
  2. Toss the chilled, cubed butter into the flour mixture, ensuring every cube is coated. Use a pastry cutter or your fingertips to flatten the cubes into thin 'shingles' rather than crumbs; visible pieces of butter are essential for steam creation.
  3. Combine the ice-cold water and apple cider vinegar. Gradually drizzle the liquid into the flour mixture, tossing gently with a bench scraper until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface. Using a rolling pin, roll into a rectangle and perform a series of letter folds (three-folds) to begin the lamination process.
  5. Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 2 hours to allow the starches to hydrate and the butter to re-chill.
  6. When ready to bake, roll out to desired thickness and bake at 400°F (200°C) for approximately 20 minutes or until the pastry is puffed and deep golden brown.