Bread & Butter Gluten Free Cookbook – Book Review & All-Purpose Puff Pastry Dough Recipe

Bread and Butter Book Review

Gluten sensitivity sucks. Especially if you’re a bread-loving half Italian like myself! Instead of picking up dry rice bread (sounds appealing, doesn’t it? NOT!) if you can still make awesome substitutes so you don’t lose all of the foods you love, you are set. We’ve got gluten sensitive family members, and we’ve recently given in and embraced the diet. I mean, even if you aren’t gluten sensitive, it’s still extremely healthy to cut out all those simple (bad) carbs, right? I am in love with this new cookbook, Bread & Butter! Here are a few (actually tasty) recipes you can look forward to:

  • English Muffins
  • Cinnamon Raisin Bread
  • Sweet Potato Sage Rolls
  • Pizza Dough
  • Corn Tortillas
  • Puff Pastry Dough
  • Pretzels
  • Pizza Sauce
  • Scallion Pancakes
  • Sandwich Bread

See? All is not lost, and you can still enjoy your favorite foods without them tasting like cardboard.

I’m going to share the All-Purpose Puff Pastry Dough recipe from the book!

All-Purpose Puff Pastry Dough Recipe

All-Purpose Puff Pastry Dough

Servings: 1 1/4 pounds

Ingredients:

  • 2 cups (280 grams) Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 1/2 cup (50 grams) gluten-free oat flour
  • 1 1/4 cups (150 grams) arrowroot
  • 1/3 cup (70 grams) vegan sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 3/4 cups (420 grams) room-temperature coconut milk
  • 1/2 cup (112 grams) melted unscented coconut oil
  • 1 cup plus 2 tablespoons (252 grams) chilled butter

Directions:

  1. In a medium bowl, whisk together the flours, arrowroot, sugar, salt, yeast, xanthan gum, and baking powder. Pour in the coconut milk and oil and, using a rubber spatula, stir until a thick dough forms. If the dough is too dry, add lukewarm water 1 tablespoon at a time. Wrap the dough in plastic and refrigerate for 2 hours.
  2. Put the dough and the butter into a food processor and pulse until the dough is freckled with quarter-sized pieces of butter. Wrap the dough in plastic and refrigerate for 1 more hour.
  3. Between 2 pieces of parchment paper, roll out the dough into the desired shape.
  4. Bake in a preheated 375-degree oven (the amount of time will change based on the filling.)

Gluten Free All Purpose Puff Pastry Dough
Yields 1
a delicious, gluten-free version of puff pastry dough (because gluten free can still taste great!)
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Ingredients
  1. 2 cups (280 grams) Bob's Red Mill Gluten-Free All-Purpose Baking Flour
  2. 1/2 cup (50 grams) gluten-free oat flour
  3. 1 1/4 cups (150 grams) arrowroot
  4. 1/3 cup (70 grams) vegan sugar
  5. 2 teaspoons salt
  6. 2 1/4 teaspoons active dry yeast
  7. 2 teaspoons xanthan gum
  8. 1 teaspoon baking powder
  9. 1 3/4 cups (420 grams) room-temperature coconut milk
  10. 1/2 cup (112 grams) melted unscented coconut oil
  11. 1 cup plus 2 tablespoons (252 grams) chilled butter
Instructions
  1. In a medium bowl, whisk together the flours, arrowroot, sugar, salt, yeast, xanthan gum, and baking powder. Pour in the coconut milk and oil and, using a rubber spatula, stir until a thick dough forms. If the dough is too dry, add lukewarm water 1 tablespoon at a time. Wrap the dough in plastic and refrigerate for 2 hours.
  2. Put the dough and the butter into a food processor and pulse until the dough is freckled with quarter-sized pieces of butter. Wrap the dough in plastic and refrigerate for 1 more hour.
  3. Between 2 pieces of parchment paper, roll out the dough into the desired shape.
  4. Bake in a preheated 375-degree oven (the amount of time will change based on the filling.)
Desperate Houselife http://www.desperatehouselife.com/
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I received this book from Blogging for Books for this review.

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