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

Hello everybody, I hope you’re having an amazing 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 food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Puff Pastry, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Vickys Puff Pastry, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys puff pastry, gf df ef sf nf using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Vickys Puff Pastry, GF DF EF SF NF:
  1. Prepare arrowroot or cornstarch
  2. Take potato starch, NOT flour
  3. Take sorgham or brown rice flour
  4. Make ready millet or sweet rice flour
  5. Take xanthan gum
  6. Prepare salt
  7. Take ice cold water
  8. Take dairy-free spread/butter, chilled and cubed
Steps 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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