Pâte feuilletée sans gluten

Ingrédients

• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1 teaspoon xanthan gum
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons (two sticks) frozen unsalted butter, grated
• 1/2 cup cold water
• 1 egg, for an egg wash (or heavy cream)

Préparation

1. 1

   Add white rice flour, tapioca starch, potato starch,...: Add white rice flour, tapioca starch, potato starch, xanthan gum, baking soda, and salt to a large mixing bowl. stir until combined.

2. 2

   Grate cold butter into the flour mixture, stirring...: Grate cold butter into the flour mixture, stirring and coating the butter pieces as you go. You can also use a pastry blender and cut the butter pieces into the flour.

3. 3

   Once the butter pieces are the size of...: Once the butter pieces are the size of peas, make a well in the center and add the cold water. Use your hands to work the dough together and into a ball.

4. 4

   Chill for up to 2 hours.

5. 5

   Remove the dough from the refrigerator and let...: Remove the dough from the refrigerator and let it sit for 20 minutes. Pre-heat your oven to 400°F (204°C).

6. 6

   Place the dough on a piece of wax...: Place the dough on a piece of wax paper or parchment paper and press the dough into a rectangle. If the dough cracks around the edges the dough is still too cold, let it sit at room temperature for another 20 minutes. If the dough is too soft refrigerate it for 20 minutes.

7. 7

   Place another piece of wax paper or parchment...: Place another piece of wax paper or parchment paper on top of the dough and roll the dough out until it's about 3/4 inch thick. Turn it vertical and fold the top into the center, then the bottom into the center (like a letter going into an envelope). Rotate it and roll it out again. Do this two more times for a total of three times.

8. 8

   Roll the dough out to 1/4 inch thick...: Roll the dough out to 1/4 inch thick rectangle and cut it into 12 -16 pieces. If you are using this puff pastry for another recipe, follow the instructions for the recipe for cutting, shaping, and baking.

9. 9

   Fill each piece with your favorite filling. Fold...: Fill each piece with your favorite filling. Fold the one corner over the top of the filling, then fold the other.

10. 10

    Brush the tops with an egg wash.

11. 11

    Bake for 18-20 minutes or until the pastry...: Bake for 18-20 minutes or until the pastry puffs up and the tops are golden brown.

12. 12

    Remove from the oven and cool before serving.