Buttery and flaky, you won’t need lectins or grains to make a gorgeous puff pastry! Simple to make and just a few tips to follow, why not have a little lectin-free, gluten-free, and grain-free puff pastry on hand to store in the fridge (or freezer) for pot pies, morning pastries or tartlets.

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Grain-Free Puff Pastry

Course Pastry

Keyword crust, pastry, puff pastry

Prep Time 10 minutes minutes

chilling time 3 hours hours

Ingredients

• 8 ounces pastured butter
• 4-6 tbsp water cold
• 1 tsp lemon juice
• 2 1/2 cups "Paleo flour" Bob's Red Mill
• 1/4 tsp salt

Instructions

• Freeze butter for a few hours prior to making this recipe. 
• Mix together water and lemon juice in a small bowl and set aside.
• In a large bowl mix together flour and salt. 
• Grate (just like grating cheese) frozen butter. I used a grater with large holes. A cheese peeler also works nicely. Mix butter into the dry mixture. I used my hands to really blend everything together. 
• Slowly add in the water and lemon mixture, taking care to add a little at a time. I found I did not need it all using the "Paleo flour". The desired dough will be soft and pliable but not "wet".
• Wrap the dough in saran wrap and chill in the refrigerator until use.