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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys puff pastry, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Puff Pastry, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Vickys Puff Pastry, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must 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 it.

The ingredients needed to make Vickys Puff Pastry, GF DF EF SF NF:
  1. Take 145 grams arrowroot or cornstarch
  2. Make ready 130 grams potato starch, NOT flour
  3. Get 55 grams sorgham or brown rice flour
  4. Take 50 grams millet or sweet rice flour
  5. Make ready 2 1/2 tsp xanthan gum
  6. Take 1 tsp salt
  7. Get 180 ml ice cold water
  8. Get 345 grams 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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