Jules Gluten Free and I made some puff pastry over the weekend. What did you do?
If you’re new here, this is part of a blog series we’re calling Great Gluten-Free Flour Test: Four All-Purpose Gluten-Free Flour Blends (Better Batter, Cup4Cup, Jules & Tom Sawyer). Four recipe categories (cake, pastry, bread, cookies). Scoring in 10 different categories, described in detail on the main page of the test.
We’re halfway through the Pastry Challenge.* Here’s Jules…
Here’s the dough.
I had a bit of trouble rolling out the edges to create flaps to cover the butter packet. After searching around Jules’ website a bit, I think her pastry does best when it’s rolled out at closer to room temperature. This was chilled.
I was still able to create a packet of dough to enclose the butter.
The first turn required some dusting with extra flour, but I got there.
By the third turn, we were in business.
Here’s the dough after the sixth, and final, turn.
The layers are all there. They’re mostly a matter of architecture when it comes to puff pastry. If you do the turns and fold the dough, you’ll get layers. But the dough just doesn’t brown very much at all. The top of the pastry has an egg wash, and that browned nicely.
You can see here that it’s nice and flaky, just like you want puff pastry to be.
But I want you to know that I jumped ahead, and made some yeast bread with Jules flour. You’re in for a treat.
*For the puff pastry recipe, including all the details about the method, see the first pastry challenge post (Better Batter Gluten-Free Puff Pastry).
Here are the deets:
|Cup for cup replacement claim||10|
|Cup for cup replacement result||7.0|
|Ease of use||6.0|
P.S. Coming up later this week, Tom Sawyer Puff Pastry and … a DIY all-purpose gluten-free blend. Yup. You read that right. But it ain’t cheap. If you don’t use superfine rice flours, you won’t like the results. And superfly superfine rice flours cost.