This turned out really good. When eaten by itself, it has a slightly objectionable gluten flavor and then a bit of gritty mouthfeel at the end from the oat fiber, BUT when eaten along with something else (I topped chicken pot pie filling with baked pieces) then it was great! I used this recipe.
*In the second pic, you also see normal puff pastry (also homemade) in the background. The low carb version puffed up nearly as much!
For full disclosure, I am a pastry chef, so that helped 😅
by MuchSnack
3 Comments
The one pictured is the gluten version:
Vital Wheat Gluten Flaky Keto Puff Pastry
Ingredients:
5 tbsp vital wheat gluten, 50g (see above in the post for more info!)
1/4 cup almond flour, 30g
2 tbsp oat fiber, 14g
1 tbsp coconut flour, 7g
1/4 tsp baking powder
1/4 tsp xanthan gum, optional, recommended for texture
1/8 tsp salt (1/4 tsp if using unsalted butter)
125g salted butter, cold
1/3 cup + 1 tbsp cold water
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Gluten Free Keto Flaky Puff Pastry
Ingredients:
5 tbsp whole psyllium husks, 26g (You can also use ground just be sure to match the amount in grams as you’ll likely need less tablespoons)
1/4 cup almond flour, 30g
1 tbsp coconut flour, 7g
1/4 tsp baking powder
1 tsp xanthan gum
1/8 tsp salt
125g butter cold
1/2 cup cold water
1 egg white
Directions:
Add your dry ingredients to a food processor and grind until everything is a fine powder (if you do not have a food processor you can definitely still make this recipe, your dough may just be a bit more textured)
Next add in chunks of butter (roughly chopped, doesn’t have to perfect) and pulse a few times until the butter chunks are a bit smaller and coated with flour but still visible. (again doesn’t have to be perfect, if you don’t have a food processor, just chop the chunks ~1/8th of an inch thick and and stir them into your dry ingredients).
Dump this mixture into a bowl and add your cold water (and egg white if making the gluten free version). Mix with a spoon until a rough dough forms.
*Skip this step if making the vital wheat gluten version – press the dough together and knead it a few times until it starts to stick together (you don’t want the butter chunks blended in but you also want the dough to hold together without crumbling and have a smoother surface.
Press the dough into a rough ball shape, wrap it in Saran Wrap and place in the fridge for 30min.
Gluten Free Version – After Kneading and Before Refrigeration
Next unwrap your dough and roll it out flat between two sheets of parchment paper. (Flour your parchment and rolling pin lightly with coconut flour, repeat this whenever needed, alternatively for the vital wheat gluten version you can use that to flour your surface)
Fold each side of the dough inward (see photo), then turn the dough 90* and roll it out flat, squishing down the folded layers you just made. Then once again, fold each side inwards, turn 90* and roll it out flat. You want to repeat this 4-5 times to ensure layers of butter are spread throughout the dough. It will start off very rough looking but don’t worry about that! Just push the rough edges in a bit and continue repeating the process until it looks more uniform. ( If at any time your dough feels warm, place it back in the fridge or freezer for a bit to get cold again. You don’t want your butter to melt).
After you’ve rolled the dough out 4-5 times following step 7, fold it once more, Saran Wrap it and place it back in the fridge for another 30min.
Pre-heat your oven to 400*F.
Roll the dough out and use as desired! (I typically cut my dough in half and put half back in the fridge to make it easier to roll out and work with when making individual items, use the other half of the dough once you’ve finished with the first).
Brush the dough with an egg wash before baking (optional). Typically this dough takes 20-30min at 400*F but it may take less time if your oven runs on the hotter side or more time depending on what fillings you are adding. NOTE: the gluten free version will bake in closer to 20min while the vital wheat gluten version will take longer. This dough is a good size for a pie, individual pizza, 12 tartlets, 8 small filled pockets or for a side serving of cheesy bread. Double ingredients for a larger recipe. I actually used this pastry dough already for croissants, tartlets and cheesy bread myself so check those out first! Enjoy your Flaky Keto Puff Pastry.
Nutrition For 1/8th of vital wheat gluten keto puff pastry dough: 153 calories | 1.3 NET carbohydrates | 14.6g fat | 5.6g protein | 4.1g fibre
Nutrition For 1/8th of gluten free keto puff pastry dough: 138 calories | 14.5g fat | 0.5 NET carbs | 1.3g protein
Looks good!
Though on this for something like a egg toast?