Vickys Puff Pastry, Gluten, Dairy, Egg & Soy-Free

• 145 grams arrowroot or cornstarch
• 130 grams potato starch, NOT flour
• 55 grams sorgham or brown rice flour
• 50 grams millet or sweet rice flour
• 2 1/2 tsp xanthan gum
• 1 tsp salt
• 180 ml ice cold water
• 345 grams dairy-free spread/butter, chilled and cubed

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.
3. If the dough is too dry add extra cold water a tbsp at a time
4. Dust a surface with rice flour and roll the pastry out to a rectangle the size of your hands placed together side by side
5. Lay half of the butter cubes over the left and middle third of the dough.
6. Fold the right third over the middle third
7. 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
8. Turn the pastry 90 degrees, roll into a rectangle the size of your hands again
9. Repeat placing the rest of the butter and folding the thirds
10. Seal the ends again then roll into a rectangle for the last time
11. Wrap and chill in the fridge for 3 hours before using.
12. Can be kept refrigerated for 3 days or frozen for up to a month
13. Makes around 450g or enough for 2 crusts
14. For cooking follow the recipe directions you're using or bake at gas 6 / 200C / 400F for 12 - 18 minutes

arrowroot, potato starch, sorgham, millet, xanthan gum, salt, water, butter

Taken from cookpad.com/us/recipes/356517-vickys-puff-pastry-gluten-dairy-egg-soy-free (may not work)