Ingredients:

  • 400g High-Quality GF All-Purpose Blend (with Xanthan Gum)
  • 50g Sorghum or Oat Flour
  • 10g Rapid Rise Yeast
  • 40g Organic Cane Sugar
  • 8g Fine Sea Salt
  • 15g Psyllium Husk Powder
  • 300ml Filtered Water, lukewarm (100°F)
  • 40g Unsalted Grass-Fed Butter, melted and cooled
  • 250g High-Fat European Style Butter (82% butterfat)
  • 10g GF Flour
  • 1 Large Egg
  • 1 tsp Honey or Maple Syrup

Instructions:

  1. Whisk the psyllium husk into the lukewarm water and let sit for 5 minutes until a thick gel forms.
  2. In a stand mixer, combine the GF all-purpose blend, sorghum/oat flour, yeast, sugar, and salt.
  3. Add the psyllium gel and melted butter to the dry ingredients and mix on medium speed for 4 minutes until the dough is smooth and slightly tacky.
  4. Shape the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 4 hours or overnight.
  5. Prepare the butter block by pounding 250g of cold European butter between two sheets of parchment paper with 10g of GF flour into a 6x6 inch square.
  6. Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center and fold the corners of the dough over the butter to lock it in.