Vickys Puff Pastry, GF DF EF SF NF
Vickys Puff Pastry, GF DF EF SF NF

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys puff pastry, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Puff Pastry, GF DF EF SF NF is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Vickys Puff Pastry, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this 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 can achieve that.

The ingredients needed to make Vickys Puff Pastry, GF DF EF SF NF:
  1. Take 145 grams arrowroot or cornstarch
  2. Prepare 130 grams potato starch, NOT flour
  3. Make ready 55 grams sorgham or brown rice flour
  4. Prepare 50 grams millet or sweet rice flour
  5. Take 2 1/2 tsp xanthan gum
  6. Get 1 tsp salt
  7. Take 180 ml ice cold water
  8. Get 345 grams dairy-free spread/butter, chilled and cubed
Instructions to make Vickys Puff Pastry, GF DF EF SF NF:
  1. Sieve the flours & starches into a bowl with the salt and xanthan gum
  2. 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
  3. Dust a surface with rice flour and roll the pastry out to a rectangle the size of your hands placed together side by side
  4. Lay half of the butter cubes over the left and middle third of the dough. Fold the right third over the middle third
  5. 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
  6. Turn the pastry 90 degrees, roll into a rectangle the size of your hands again
  7. Repeat placing the rest of the butter and folding the thirds
  8. Seal the ends again then roll into a rectangle for the last time
  9. 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
  10. Makes around 450g or enough for 2 crusts
  11. 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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