Ingredients

• 125g Gluten free all-purpose flour
• 20g Cornflour
• 20g Buckwheat flour
• 1tbsp Psyllium husk powder
• 1⁄4tsp Baking powder
• 250ml Ice water
• 80g Unsalted butter
• Pinch of salt

Superfoodies Psyllium Husk Powder 250G

Method

1. Firstly make your butter slab so that it has time to chill. Place your butter between two sheets of parchment paper and roll out into a roughly 20x10cm slab. Place this in the fridge to chill for 30 minutes.
2. In a large bowl, mix all of the dry ingredients together. Add your ice water and mix thoroughly until you have a nice ball of dough.
3. Flour your work surface liberally. Roll out your dough to around 5mm thickness.
4. Place your butter slab in the centre of the sheet of dough and fold the dough around it, as in the image to the left.
5. Roll this dough parcel of butter out into a longer slab and then fold in half. Roll out again in the opposite direction and fold in half. Pop in the fridge for 20 minutes before you start folding and rolling again to make sure the butter doesn’t melt.
6. Take your dough out of the fridge and roll out into a longer slab the opposite direction the last fold. If it is quite stiff bash it a lit first to get the butter moving, this will prevent the butter from bursting through the dough. Fold over again and roll out in the opposite direction. Fold over and pop in the fridge for another 20 minutes.
7. Repeat this twice more (two more sets of two folds, refrigerating in between).
8. You now have gluten free puff pastry dough. Roll this out and cook according to the recipe you will need it for. Make sure to give it an egg wash to help it brown.