Flaky Gluten Free Rough Puff Pastry
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Combine flours, xanthan gum and salt. Rub in cold butter and sour cream
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Add ice water, a tablespoon at a time, just to bring the dough together
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Use your hands to combine and form the pastry into a rough ball without squishing butter pieces
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Wrap and refrigerate for 30 minutes to an hour
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Place pastry on well floured baking paper. Gently press on pastry to secure it
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Roll out in long, even motions. It will have craggy edges and that’s fine
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Fold the bottom third up and dust off flour. Roll the top third over bottom third. This is 1 ‘turn’
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Skinny side towards you, roll out again to repeat the process. Once folded, wrap and cool for 30 min
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Complete two more roll and turns for a total of 4 turns. Refrigerate for 30, then it’s ready to use!
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