Hi

Looking for a fool proof recipe for puff pastry, have made several attempts but no luck so far.  Thanks

Hi Annie

Good puff pastry even when using wheat flour is difficult to make due to the high volume of fat in the recipe.

 The majority of gluten-free flours or white mixes are made predominately from potato starch and rice flour, this combination is very soft and without the added aid of the gluten has a problem holding the fat content.  I appreciate that the rising of the pastry or the puffiness is also attributed to the air that you are folding in when rolling and folding, unfortunately the fat when melting forces the air out.

At this stage I am sorry to say that I do not have a recipe for gluten-free puff pastry, if any cook has a recipe please forward it through too Dietary Specials so I can try it and pass it on.

Regards

Gill

Hi Gillian

Thanks for the reply, I wont waste any more time trying to get it right if the odds are stacked against it.

Cheers

Yep, it might seem negative but somehow I feel much better knowing even a pro can't get it right.