Puff pastry usually spells disaster for your diet, but it doesn’t have to. With the right ingredients, you can turn a would-be liability into a delicious asset!
- 2 cups / 240 g flour
- SWG*, whole wheat, or spelt can be used alone
- Gluten-free flours in a whole grain premix or the following combination:
- ½ cup / 60 g quinoa flour
- + ½ cup / 60 g potato starch or buckwheat flour
- + ½ cup / 60 g tapioca or sorghum flour
- + ½ cup / 60 g blanched almond flour
- ½ tsp. / 3 g salt
- ⅓ cup / 80 ml oil (olive, canola, hazelnut, almond, chia seed, flaxseed, macadamia) or grass-fed butter or vegan spread (best for gluten-free)
- ½ cup. / 120 ml ice-cold water
- In a large bowl, mix together the flour and salt. Pour in the water and oil or butter.
- Using a fork, mix all ingredients together.
- When the mixture starts to form a solid mass, finish incorporating the flour by kneading gently and minimally, keeping the dough sticky, rough, and light.
- Form the dough into a ball, kneading as little as possible.
- Flatten the ball slightly, then cut a cross halfway through the dough. Wrap the dough in wax paper.
- Refrigerate for at least ½ hour. Keep refrigerated until used.
- To make a puff pastry sheet, place the chilled dough between two sheets of wax paper, and roll out with a floured rolling pin until it reaches the desired thickness (commonly used thicknesses range from ⅛-¼ inch / 3-6 mm).
1 sheet ⅛ inch / 3 mm thick X 12 square inches / 30 square cm
* SWG = sprouted whole grain
** Serving size will vary according to the recipe for which the puff pastry is used.
Serving Size**: ֲ4 square inches / 10 square cm
Exchanges per Serving: ¾ Carb, 0 Protein, 1 Fat