Puff keto dough

Wheat gluten (gluten) is an essential ingredient for the soft, flaky texture of the dough. It is now possible to buy wheat gluten extracted and separated from wheat. This is a suitable product for puff keto dough when wheat flour is not available. If you don't have a gluten intolerance, then this version of puff pastry works great for keto.

Ingredients

• 5 table. spoon. wheat gluten
• ¼ glass of almond flour
• 2 table. spoon. oat fiber
• 1 table. spoon. coconut flour
• ¼ tea. spoon. baking powder
• ¼ tea. spoon. xanthan gum (recommended for texture)
• 120 gr cold salted butter
• ⅛ tea. spoon. salt or 1-4 tsp. spoon. when using unsalted butter
• ⅓ a glass of cold water (+1 tablespoon)

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. 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. Shape the dough into a ball, wrap it in foil and refrigerate for 30 minutes.
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 ° 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 harden the dough.
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. You can then bake the dough like a puff pastry, or use it to cook other dishes.
12. Brush the dough with the egg washed before use. Line a baking sheet with baking paper. Bake the dough for 20-30 minutes at 200C. Cooking time depends on the oven, it may take 35-40 minutes to bake. Cut the dough into portions and serve for dessert.