Vickys Puff Pastry, GF DF EF SF NF

Sieve the flours & starches into a bowl with the salt and xanthan gum

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

Dust a surface with rice flour and roll the pastry out to a rectangle the size of your hands placed together side by side

Lay half of the butter cubes over the left and middle third of the dough. Fold the right third over the middle third

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

Turn the pastry 90 degrees, roll into a rectangle the size of your hands again

Repeat placing the rest of the butter and folding the thirds

Seal the ends again then roll into a rectangle for the last time

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

Makes around 450g or enough for 2 crusts

For cooking follow the recipe directions you're using or bake at gas 6 / 200C / 400°F for 12 - 18 minutes