Pastry Dough (gf, df)
It's taken me years to find a good flakey pastry dough that doesn't have butter, but this one is the winner. Made with dairy-free cream cheese and vegan butter, this dough will definitely become a favorite for all of your pastry dough needs. Savory and sweet option by altering the cream cheese flavor.
Equipment
- stand mixer
Ingredients
- 1 8 oz container Kite Hill cream cheese plain for sweet dishes, but I love Everything flavor for savory, like empanadas
- ¼ cup maple sugar granulated monk fruit, or coconut sugar (will slightly darken dough)
- 1 cup arrowroot starch
- 2 cups gluten-free flour blend
- 1/3 cup almond flour
- 1 tsp xanthan gum 1/2 tsp if flour blend already has it
- 1 tsp sea salt
- 1 8 oz package of Miyokos Vegan Butter palm shortening, or non-dairy butter of choice (cut into ¼ inch pieces and frozen for 15 min)
- 2 tbsp ice water
- 1 tbsp rice vinegar
Instructions
- In the bowl of a stand mixer, mix cream cheese with sugar until smooth.
- Add all flours, xanthan gum and salt on top of mixed cream cheese. Do not mix in quite yet.
- Scatter cold butter over top of flours and mix all in with a hook attachment, until butter is the size of large peas.
- Add water and rice vinegar and mix until dough comes together.
- Divide dough into 5 even pieces.
- Turn each piece of dough onto sheet of plastic wrap and flatten to make 5 inch disks.
- Wrap each piece tightly in plastic and refrigerate for at least 1 hr, or overnight.
- Before rolling out, let it sit on counter to soften slightly (about 10 min).
- Bake as instructed for recipe. Can also make 2 days ahead and wrap in plastic wrap in fridge before using.
Notes
Can also make 2 days ahead and wrap in plastic wrap in fridge before using.