Medium

Salt

teaspoon

Soft butter

Mineral water

White sugar

Baking powder

Cream cheese

Psyllium husk powder

Gluten-free all-purpose flour

Gluten-Free Kouign-Amann | by Lissanth

Melt 1/3 of the butter and mix with the water.

In a separate bowl, mix flour, 1/3 of the sugar, salt, baking powder, and psyllium husk powder.Gradually add liquids as you stir. Allow dough to come together, then increase speed to medium and mix until very soft and evenly mixed.Remove from bowl and knead lightly to bring dough together. It should not be crumbly, so add more warm water if needed.

Roll dough out to 14" x 10" on a floured or sugared surface.

Mix the remaining sugar and the remaining softened butter together. Then spread on bottom half of the rolled out dough.Fold the top half down over the buttered half and seal edges.Refridgerate for at least 1 hour.

Remove from fridge. Roll out dough to 16”x10”. 9If butter or dough gets too soft at any point, place in fridge for 30 minutes to an hour.If butter is too hard and cracks through the dough, let it sit at room temp for 15 minutes.)Once dough is rolled out to 16”x10”, fold top of dough down towards the center of dough.Fold bottom half up towards the center. Brush off any excess flour again, and give the dough a quarter turn; fold top portion down and the bottom portion up again. Repeat these book fold steps one more time.Place in fridge for one hour.

Roll out dough again to 10”x25”. Cut dough to make 12 even squares.

Preheat oven to 375 F (190° C). Grease a muffin tin and sprinkle ¼ teaspoon sugar in each well.

Bring the points of the square together and place in muffin well.If you are adding cream cheese filling, add 1 teaspoon inside each pastry and squeeze the points together on top.&nbsp;Bake for 375 (190°c) for 22 minutes.

Medium

180 min

Ambassador

Servings

12

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

10 min.

Step #4

60 min.

Step #5

60 min.

Step #6

10 min.

Step #7

0

Step #8

0

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