Gluten-free Puff Pastry

Name: Gluten-free Puff Pastry
Yield: 50
Ingredients: 1 pinch vanilla powder; 200 g butter (cold); 80 g caster sugar; 4 tbsp Psyllium Husk; 420 g potato starch

This gluten-free buttered shortcrust pastry cannot be rolled out.

Instructions

Step 1

Work together the ingredients in a food processor or on a bench. Take the dough and place it in cling film and leave it to rest for at least 30 minutes.

Step 2

Place the oven at 175 °C. Season and bake the dough. Bake in the middle of the oven for about 10 minutes.

Enjoy!

Ingredients

Vanilla powder	1 pinch
Butter (cold)	200 g
Caster sugar	80 g
Psyllium Husk	4 tbsp
Potato starch	420 g

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