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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys puff pastry, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna 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 well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Vickys Puff Pastry, GF DF EF SF NF is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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. Get 145 grams arrowroot or cornstarch
  2. Take 130 grams potato starch, NOT flour
  3. Take 55 grams sorgham or brown rice flour
  4. Make ready 50 grams millet or sweet rice flour
  5. Take 2 1/2 tsp xanthan gum
  6. Prepare 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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