Gluten-free Gourmand

I've been working on this recipe for a while.  It was a request on a Facebook survey that I did last spring.  The fact that the request came from my mom inspired me more than a little, I guess.  I am taking some danishes over to my mom this afternoon for her to sample, and I'm so excited to see what she thinks.  I, for one, love these little treats. I modified this recipe from the Danish Pastry Dough recipe on Joe Pastry , a great resource for any technique that is pastry-related. Danish Recipe Makes 8-10 danishes. For this recipe you will need: - 225g  GF Bread Flour Blend - sugar - salt - psyllium husk - eggs - milk - apple cider vinegar - parchment paper - Cultured European style butter, preferably Lurpak - extra flour - I recommend potato starch This recipe takes several hours to make.  I recommend splitting it up into two days.  Any time the dough needs chilling you can extend that step overnight, as long as you wrap it i...

I used to say that the only things I missed about eating gluten were croissants and beer.  Those of you that follow my Facebook page know that I've been working really hard to perfect a recipe for croissants.  My next post will be about making the croissant dough.  This post will be about the technique for laminating dough for puff pastry, croissants and danishes.  The three types of dough are a little different from each other, but the technique to incorporate the butter into the dough is the same for all three recipes. You will need: Ingredients 1 recipe puff pastry, croissant, or danish dough. chilled butter for the recipe, usually 12 oz/3sticks/340 grams 2 Tbsp GF flour or starch of your choice potato starch for dusting the dough Equipment parchment paper or, less desirable, plastic wrap rolling pin, preferably a club-style pin but I use a marble rolling pin A dry, clean pastry brush I drew heavily from Joe Pastry's blog post about this same t...