Puff pastry

Original: TBE Croissant Flour blend (brown rice, white rice, tapioca), Water, Sugar, Tapioca flour, Coconut milk powder, Yeast, Salt, Xanthan gum, Pectin, Guar gum, Salt, Unsalted butter 

Dough needs to be defrosted overnight in the fridge before being manipulated gently into you favourite pastry.

1 sheet=approx. 500g (approx. 24x30cm)

1 puff pastry sheet should give approximately: 6 choc croissants or 5 reg croissants or 1 beef Wellington or you can wrap a brie.