Ingredients
Scale
- 2 1/2 cups (325 g) gluten-free all-purpose flour blend
- 1 tsp xanthan gum (if needed)
- 1 tsp fine salt
- 1 tbsp sugar (optional)
- 8–10 tbsp (115–140 g) cold unsalted butter, cut into 1/2-inch cubes
- 6–8 tbsp (90–120 ml) ice water
- 1 egg + 1 tbsp water (for egg wash)
Instructions
- Chill your ingredients and equipment: use cold butter and ice water, and chill your work surface if possible.
- In a bowl, mix flour, xanthan gum, salt, and sugar.
- Incorporate the cold butter, mixing until well combined.
- Gradually add ice water until the dough just holds together.
- Roll the dough into a rectangle about 1/2 inch thick, fold into thirds, and chill for 30–45 minutes.
- Repeat the folding and chilling process two more times.
- On a floured surface, roll to desired thickness (1/8–1/4 inch), cut, fill or shape, brush with egg wash.
- Bake at 400°F (200°C) for 18–25 minutes until golden and puffed.
Notes
Keep everything cold and handle dough gently to preserve butter layers for optimal puffiness.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten-Free