Go to the Recipe: Gluten-Free Puff Pastry, With Cannelle et Vanille’s Aran Goyoaga
Aran's hands make everything look so elegant and easy.
Great music as always - the song is "Joyride" by Roger Roger in case anyone else is wondering.
I will admit that my eyes teared up as I watched this. I've been GF since 1999, and have developed an "almost-good-enough" puff pastry that doesn't quite satisfy. I can't wait to try this. I don't mind avoiding bread, but pastry....that's what I miss most.
OK, I never respond to these things, but, I gotta do it this time. You guys ROCK pretty much all the time. (I will admit, I think sous vide in a plastic bag is simply not healthy, though). I have been waiting for something like this for years, no, decades. Is this the real deal? I will give it my best shot and get back to you. Great hands! and Great Videographer.
I would love it if you could post a recipe for GF bread that actually works. I have tried so many times and it comes out like a floppy gum ball. I will definitely try this recipe for puff pastry.
Thank you so much for the GF items - I can't wait to try this.
Really like this. I am a home chef that is trying to go clean eating in some way. Had great health results with paleo but i really miss the real cooking. Since i try to reduce gluten this type of posts are very inspiring. @Martina The hands ar quite enoght to watch. If they where to show the lady they are attached to not an eye would focus on the food. She is a stunning aperance.
Puff pastry is beyond my pay grade. It is best left up to pastry chefs.
@Nor'Eastern beyond your paygrade, or beyond your level of willing to make it?
Hello! Any one could help me with a very nice Pastry Cream recipe? ChefSteps?
Thank you! I can't wait to try this. My daughter has recently been diagnosed with Celiac, and we were afraid that we wouldn't be able to enjoy our traditional Christmas Eve pork pie. Now we can!
Can't thank you enough. Didn't think I'd ever be able to make Beef Wellington again. So looking forward to it!
Can someone post the baking temperature and timing ? Are they the same as for a normal pastry ?
Raising agent or yeast? And what about baking temp and time?
Puff pastry doesn't typically use a rising agent. I'm guessing this recipe is more of a method to be applied to another recipe that calls for puff pastry, like croissants.
I think this is more of a method to be use along with a recipe that calls for a puff pastry. I would think you use the same temp and timing, but keep in mind that gluten-free flours don't brown like wheat flour does. It can be tricky knowing when the pastry is done.
https://www.youtube.com/watch?v=Vt8g1pwUnMA
He's "THE MASTER of Italian Pastry Chef"...
is it very necessary to have the sweet rice flour???
Yammy! I want to try!
Try one of my favourite smoothie recipe - Kale Banana Smoothie https://mygreencookbook.com/kale-banana-smoothie/
Healthy Green Smoothie!)
Can I refrigerate overnight after step 8?
yep. just jump back in to the rolling process when you can the next day.. you might need to let it temper slightly since over 2 hours it will firm up a bit more
I tried this, botched it, but it still turned out super delicious!
Will the recipe for the dough work well for phyllo dough?
How would I adapt this recipe to make croissants?
OMG. This looks killer. Gonna give it a whirl. I wonder...does chef Aran have thoughts on perfect GF pizza dough? I use Caputo Fiore Glut GF flour and it's pretty darned close. However, at my local Eataly, the pizza is made in cooperation with Rossopomodoro, an Italian company. The GF crust is literally indistinguishable from the OG. The pizzaiolo confessed they use the exact same flower, but have a proprietary method of rising/manipulating. After watching this, I wonder if they aren't adding a little extra xanthan gum (even though there is some in the Caputo flour)? Inquiring minds want to know!!
can expandex be used here?? and how much....
