I’m releasing an episode about this next week! The key, and it sounds weird, is sour cream.
1 and a half cups gluten free flour 3/4th teaspoon xantham gum 1/4th teaspoon baking powder 1/4 teaspoon kosher salt
MIX Then kneed 6 tablespoons of cold unsalted butter in by hand. And then 1/2 cup sour cream (full fat & chilled) until a dough consistency adding small amounts of ice water if necessary.
Then cover in cling wrap and leave in the fridge for 20 minutes.
Just as flakey and delicious as the good ol’ days ?
Thanks to the Courtesy of :