Measuring properly is super important when dealing with gluten free flour – especially when dealing with something fiddly like pastry. I highly suggest weighing your flour, rather than scoop measuring. For the puff pastry: Dairy: Choice 1 – for a total of 2 c (280 g) flour mix:
  • Approx 1 1/2 c (226 g) Better Batter All-Purpose Flour, plus more for sprinkling
  • Approx 1/4 c (24 g) dry milk powder
  • Approx 1/4 c (30 g) cornstarch or arrowroot powder
Dairy Free: Choice 2 – for a total of 2 c (280 g) dairy-free flour mix:
  • Approx 1 1/2 c (226 g) Better Batter All-Purpose Flour, plus more for sprinkling
  • Approx 1/4 c (24 g) dried egg white powder or Pea Protein Isolate
  • Approx 1/4 c (30 g) cornstarch or arrowroot powder
Then include the following to the flour mix:
  • 3/4 tsp kosher salt
  • 4 Tbl unsalted butter or dairy free margarine, diced and kept cold
  • 1/2 to 3/4 c (4 to 6 fluid ounces) ice cold water
For the butter packet: For the apple filling:
  • 5 large Granny Smith or other large, tart apples which hold their shape when baked
  • 1/2 c granulated sugar
  • 3 Tbl unsalted butter or dairy free margarine
Optional Egg wash – 1 egg beaten with 1 Tbl water (you can use 3tbsp chia gel plus 1 tbsp oil instead)


Make the dough. In a large bowl or food processor, combine the 2 c flour mix and salt. Whisk or pulse to combine. Add the chopped pieces of cold butter until combined coarsely (in your mixer) or pulse to combine (in a food processor). Add 1/2 c ice water and mix to combine. Continue to add more ice water until the dough stays together. Transfer to a piece of plastic wrap and wrap well. Refrigerate this dough while making the butter packet. Make the butter packet. Using two pieces of parchment paper, sprinkle 2 Tbl additional Better Batter flour then top with two sticks of cold butter, placing them side by side, touching each other. Sprinkle butter sticks with remaining 2 Tbl flour then top with second sheet of parchment paper. Pound the butter flat with a rolling pin until the sticks of butter merge to form one unit. Remove the top sheet of parchment, fold the butter in half, then cover with parchment again. Pound again and continue to repeat this packet making until the folded butter is 4-5 inches square in size. Refrigerate to chill about 15 minutes until the butter begins to firm up again. Roll the dough and butter packet together. Lightly flour your work surface and place the chilled dough on top, sprinkling with additional flour. Roll til smooth and approximately a 6-7 inch round. Place the chilled butter packet in the center of the round of dough. Use a butterknife to gently score the perimeter of the dough not covered the butter packet. Set the packet to the side and roll out the scores area to make flaps. Continue to sprinkle work surface, dough, and rolling pin with flour to prevent sticking. Return the butter packet to the center of the dough and fold the flaps over the top, pressing down to seal in the butter. Roll the dough in turns. Continuing to sprinkle with flour, roll the dough into a long, narrow rectangle about 1/2 inch thick. Fold into thirds as you would fold a business letter. Turn the dough 90 degrees and roll out the dough again into another long, narrow rectangle. Fold again into thirds. Repeat this process, chilling the dough slightly in between turns until firm. Repeat the rolling, folding and chilling process for 4-6 additional turns. After the final turn, fold the business letter sized dough in half to make a smaller square of dough. Wrap tightly and refrigerate or freeze until ready to use. The frozen puff pastry should be defrosted overnight in the refrigerator before using. Preheat and prepare. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside. Prep the apples. Peel and core the apples, then slice into 8-10 slices, giving you thick wedges. Set aside. Make the caramel sauce. Evenly sprinkle the sugar into a large skillet set over low heat. Continually stir the sugar until it melts and begins to take on a light brown color. Do not rush this process by turning up the heat or the sugar will burn. Add the butter and continue to stir until the caramel is an amber brown color. Add the sliced apples to the pan and cook 10-15 minutes, gently mixing to coat the apples in the caramel sauce until the apples are just beginning to soften on the edges. Remove from heat while you prepare the puff pastry rectangles. Assemble. Roll the puff pastry into a large rectangle, approximately 1/4 inch thick. Use a fork to gently poke steam holes in the pastry before cutting the dough into 6 inch by 6 inch squares. Carefully fill the center with apple filling, then fold corner to corner diagonally to make a triangle. Use a fork to press the edges together, crimping to seal. Place on prepared baking sheet. Repeat with remaining dough. Brush with egg wash, if using. Bake. Bake for 15-25 minutes or until dough is puffed, flaky, and lightly golden brown. Remove from oven and let cool. Store in an airtight container for up to three days.