Gluten-Free Flaky Cream Cheese Pastry {how-to}
"What makes our Gluten-Free Flaky Cream Cheese Pastry wicked good? First, a 1:1 ratio, by weight, of butter to cream cheese with 8 ounces each ensures a flaky and tender pastry crust. Second, preparation is easy peasy and virtually foolproof. Third, the recipe is versatile providing for both savory and sweet applications. Finally, the dough and baked crusts are both rich and full of buttery flavor with a slight tang from the cream cheese. Plus, the gluten-free flour blend for this recipe incorporates less rice flour than ordinary blends and more protein flour with adequate starches to achieve perfect tender flaky goodness. Everyone will think you’re a rock star gluten-free pastry chef. Bonus. What’s not to love?..."
INGREDIENTS
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For the Cream Cheese Pastry
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3/4 cup (92 grams) sorghum flour, such as Bob’s Red Mill®
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1/2 cup (62 grams) tapioca flour, such as Bob’s Red Mill®
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1/2 cup (78 grams) sweet white rice flour, such as Bob’s Red Mill®
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1/2 cup (83 grams) potato starch, such as Bob’s Red Mill®
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1 1/4 teaspoons (3.7 grams) guar gum by NOW® Foods
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1/4 teaspoon (1.2 grams) baking powder
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1 cup (2 sticks/226 grams) chilled unsalted butter, such as Land O Lakes®
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1 (8-ounce/226-gram) package chilled cream cheese, such as Philadelphia®
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1 tablespoon (12.5 grams) granulated cane sugar, such as Zulka®
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1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
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1/2 teaspoon (2.4 grams) kosher salt
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Gluten-Free Flour Blend for Rolling Dough
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1/3 cup (42 grams) sorghum flour, such as Bob’s Red Mill®
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1/3 cup (42 grams) tapioca flour, such as Bob’s Red Mill®
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1/3 cup (53 grams) sweet white rice flour, such as Bob’s Red Mill®
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