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Seriously Dough? What do you expect?
Why did the puff pastry dough break up with the bread dough? It just couldn't handle the flakiness!
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It's essential to use a combination of gluten-free flours and starches that mimic the structure and texture provided by gluten in traditional wheat flour. Namaste Flour Blend does a great job of this!
Butter is a crucial ingredient in puff pastry it's layered between thin sheets of dough. During baking, the water content in butter creates steam, which separates the layers of dough, resulting in flakiness of the puff pastry.
Salt helps strengthen the structure of gluten-free dough by interacting with the starches improving texture and consistency. It also acts as a binder contributing to the dough's elasticity.
