Gluten Free Puff Keto Dough

Keto 297 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Gluten Free Puff Keto Dough
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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This is a gluten-free version of keto puff pastry.

Ingredients

Directions

  1. Add dry ingredients to a blender and blend until everything is finely powdered (if you don't have a blender, mix the ingredients with a spoon).
  2. Blended ingredients will look like a powder.
  3. Add chunks of cold butter (coarsely chopped) to the dry mixture and blend in a blender until the butter chunks are fine and floured but melted completely. Transfer this mixture to a bowl and add cold water and egg white. Stir with a spoon until a coarse dough forms.
  4. Without blender: Cut butter into small pieces and mix with dry ingredients. Transfer this mixture to a bowl and add cold water and egg white. Stir with a spoon until a coarse dough forms.
  5. Press down on the dough and knead it several times until it starts to stick together. Form a ball out of the dough, wrap in foil, put in the refrigerator for half an hour.
  6. Remove the dough, peel it off and roll it between two sheets of parchment paper. Lightly dust the parchment and rolling pin with coconut flour, repeat this whenever necessary to prevent the dough from sticking.
  7. Fold each side of the dough inward (see photo), then turn the dough 90 degrees and roll it out when folded.
  8. The dough should be flat and thick. Repeat the previous step 4-5 times until the butter is evenly distributed throughout the dough. If at any point your dough feels warm, place it back in the refrigerator or freezer for a while to cool down again. This is necessary for the oil to harden.
  9. After you have rolled the dough 4-5 times, fold it again, wrap it in plastic and place it back in the refrigerator for another 30 minutes.
  10. While the dough is cooling, preheat the oven to 200 C.
  11. Take out the dough, free it from the film and roll it out. To roll out the dough faster, cut the dough in half and roll each half separately. The dough should be about 5 mm thick. You can trim jagged edges. Then you can bake the dough like puff pastry, or use it to prepare other dishes (croissants, pies, cakes).
  12. Brush the dough with the egg washed before use. Line a baking sheet with baking paper. Bake the dough for 20-25 minutes at 200C. Cooking time depends on the oven, it may take 25-300 minutes to bake. Cut the dough into portions and serve for dessert.

Gluten Free Puff Keto Dough



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

This is a gluten-free version of keto puff pastry.

Ingredients

Directions

  1. Add dry ingredients to a blender and blend until everything is finely powdered (if you don't have a blender, mix the ingredients with a spoon).
  2. Blended ingredients will look like a powder.
  3. Add chunks of cold butter (coarsely chopped) to the dry mixture and blend in a blender until the butter chunks are fine and floured but melted completely. Transfer this mixture to a bowl and add cold water and egg white. Stir with a spoon until a coarse dough forms.
  4. Without blender: Cut butter into small pieces and mix with dry ingredients. Transfer this mixture to a bowl and add cold water and egg white. Stir with a spoon until a coarse dough forms.
  5. Press down on the dough and knead it several times until it starts to stick together. Form a ball out of the dough, wrap in foil, put in the refrigerator for half an hour.
  6. Remove the dough, peel it off and roll it between two sheets of parchment paper. Lightly dust the parchment and rolling pin with coconut flour, repeat this whenever necessary to prevent the dough from sticking.
  7. Fold each side of the dough inward (see photo), then turn the dough 90 degrees and roll it out when folded.
  8. The dough should be flat and thick. Repeat the previous step 4-5 times until the butter is evenly distributed throughout the dough. If at any point your dough feels warm, place it back in the refrigerator or freezer for a while to cool down again. This is necessary for the oil to harden.
  9. After you have rolled the dough 4-5 times, fold it again, wrap it in plastic and place it back in the refrigerator for another 30 minutes.
  10. While the dough is cooling, preheat the oven to 200 C.
  11. Take out the dough, free it from the film and roll it out. To roll out the dough faster, cut the dough in half and roll each half separately. The dough should be about 5 mm thick. You can trim jagged edges. Then you can bake the dough like puff pastry, or use it to prepare other dishes (croissants, pies, cakes).
  12. Brush the dough with the egg washed before use. Line a baking sheet with baking paper. Bake the dough for 20-25 minutes at 200C. Cooking time depends on the oven, it may take 25-300 minutes to bake. Cut the dough into portions and serve for dessert.

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