This can be used for pie crust as well.
Ingredients
1/2 cup millet flour
1/2 cup sweet rice flour
1/2 cup arrowroot
1/2 cup sweet white sorghum flour
2 teaspoons xanthan gum
1/4 teaspoon finely ground sea salt
2 tablespoons clover honey
3/4 - 1 cup ice water (You may not need the entire cup)
1 and 1/2 sticks of butter (12 tablespoons)
3 additional tablespoons of sweet rice flour for the butter block
The secret to puff pastry is to keep it cold, work with it cold. I put my pastry roller in the freezer beforehand. If you have it, roll out the pastry on a cold marble slab or metal on an ice tray. Keeping the butter and the dough cold so they do not blend together is essential, but I am getting ahead of myself.
Begin by whisking the dry ingredients together in your stand mixer bowl. Make a well in the center for the ice water and let the mixer gradually knead the dough into a soft ball using the dough hooks.
Dough Ball
Wrap the dough in cling wrap and place it in the refrigerator.
Now to make the butter block. To simplify this I added the butter and the additional sweet rice flour to a ziploc bag. Flatten by lightly pounding the bag while it is sealed. Open the bag, fold the butter/flour mixture in half, reseal the bag and repeat. Do this several times until you have made a solid butter block. Place this too in the refrigerator and wait for about 2 hours.
Once both the dough and the butter block are chilled, prepare your work surface. Slightly flour the work surface and roll the dough out in the shape of an X as pictured below, leaving the center part thick. Place the butter block in the center.
Fold the sides over the center like a package.
Tip: The four flaps that get folded over should equal the total thickness of the bottom or center of the dough.
I then turn the "package" fold side down and begin rolling into an elongated rectangle.
Tip: Use a brush to dust off the extra flour before folding.
Fold the elongated rectangle like a business letter in thirds.
Once both sides are dusted off and folded in. Turn the dough slab so that the seam (flap) side is to your right. Roll it out into the elongated rectangle and then fold as you would a business letter. Wrap in cling wrap and place back in the refrigerator.
The process of rolling out and folding is called a "turn". You need to do this 6 times, (2, 2, then 2) refrigerating after each 2 turns for about 2 hours a time. You need to let the dough get cold enough to keep the butter and the flour layers from mixing together. After 6 turns you have a lot of layers.
Tip: Take your time and keep the pressure even while rolling out the dough.
Tip: Refrigerate the finished pastry before baking.
Tip: Watch closely, there is a small difference between too little and too long in the oven.
Tip: 400 - 450 degree oven temps recommended.
Tip: Fruit filled cooks a lot slower than just pastry squares.
Tip: Brush with an egg wash for a better browned top.
My conclusion is that Puff Pastry is a bit easier than I thought it was going to be. There is work involved and it does take a long time to complete, but most of that time is waiting on it to chill in the refrigerator.
SOURCE: http://theglutenfreespouse.blogspot.com/2010/10/gluten-free-puff-pastry.html
