Gluten-Free Phyllo Dough Recipe
I am celebrating today because I finally made a gluten-free phyllo dough after testing for years and years. This is an epic moment for me because I had many people ask me to formulate a recipe and I was afraid the recipes I came up with weren’t good enough so then I tested more and more until it came out perfect.
For those who have been searching for a gluten-free friendly phyllo dough recipe, well here you go!
I must clarify with you guys what ingredients I used so if you are restricted to using for example “xanthan gum” then this recipe isn’t for you. I’m working on recipe #2 which involves eggs and yeast. Stay tuned in!
- Bob’s Red Mill Tapioca Starch
- Apple Cider Vinegar
- Bobs Red Mill Gluten Free 1 to 1 Baking Flour
- I used a good Greek extra virgin olive oil for that rich flavor.
- When rolling out the dough make sure to use a thin wooden rolling pin and a good amount of corn starch to open the dough.
- It is good to rest the dough overnight in the fridge to make it more pliable to work with.
- You can use this recipe to make triangle pita, pita in the casserole or baking dish, or strifti (coiled round pita), which is what I made here.
- You can use a nice butter and olive oil mix to brush over the pita for a richer flavor.
- You can find my phyllo dough recipes in my second cookbook A Drop of Ladi & My Greek Soul on page # 242 and follow along with the tiropita, spanakopita, or baklava on pages #’s 249, 246, and 300.
- To learn how to roll out phyllo dough please watch my Youtube video here.
Gluten-Free Phyllo Dough Recipe
Servings: 13 sheets
- 3 1/2 cups of all-purpose gluten-free flour
- 3/4 tapioca flour (also known as tapioca starch)
- 1.5 teaspoons of pink Himalayan salt finely grind
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of lemon juice
- 2 tablespoons of apple cider vinegar
- 1 1/2 cups of lukewarm water plus maybe a few teaspoons of water if your dough is too dry
- Corn starch (enough for 13 sheets of phyllo) If you can’t use cornstarch then use arrowroot powder.
- In a large bowl add the flour, tapioca starch, and salt. Create a well in the center of the bowl and add olive oil, lemon, vinegar, and water. Mix to combine and knead just until the dough comes together. If you find that the dough is a bit dry just add a tad bit more water to the mixture.
- Cover the bowl with plastic wrap and let it rest for about 20 minutes.
- Once the dough has rested and is nice and pliable to work with you are ready to roll it out.
- Make sure you have a big enough surface to roll out your phyllo because that’s key! Let’s get to the rolling, shall we?
- Divide dough into 13 portions, and make them into a ball. Once you have rolled each dough into a ball then start by taking 1 ball and flatting it out with your hands. Generously dust your work surface with corn starch and prepare to open the phyllo.( You want to roll each sheet over baking parchment paper that helps to ensure the sheet doesn’t break while rolling.)
- Flatten out the dough ball and roll into a circle about 5 inches in diameter. You will use the wooden rolling pin to roll out the circle in a large rectangle about 13 inches in diameter. It is VERY important to achieve such thinness otherwise your dough won’t bake properly and the phyllo won’t have those crispy light layers. Once you have achieved a thin, almost transparent dough then you are ready to go! Once the dough is thin then set aside on the baking sheet. Use parchment paper to separate the sheets and make sure they are dusted with cornstarch on both sides. Also, make sure to place a damp cloth over the sheets to prevent them from drying out while you roll the rest of the phyllo out.
- Continue to roll out the phyllo dough until you have 13 sheets. If you are ready to use the sheets today then follow with a sweet or savory pie recipe. Otherwise, wrap the sheets in plastic wrap and then freeze until ready to use.
There you have it, my friends! Please share this gluten-free phyllo dough recipe and do TAG us on social media if you make it.
For those who are eagerly waiting to try the second gluten-free phyllo dough without xanthan gum, hang tight! The recipe is brewing and coming next week!