Gluten-Free Phyllo Dough is the topic today!

Celebrate the breakthrough of a perfect gluten-free phyllo dough recipe! After years of testing, this game-changing recipe is here to bring delicious Greek pastries to your gluten-free kitchen.

This was an epic moment for me because so many people asked me to develop a recipe, but I was hesitant to share my earlier versions, fearing they weren’t good enough. I kept testing and refining until it came out perfect.

For those of you who have been searching for a gluten-free phyllo dough recipe, here it is!

I must clarify the ingredients I used. If you’re restricted from using something like xanthan gum, this recipe isn’t for you. However, I’m currently working on a second recipe that includes eggs and yeast, so stay tuned for that!

Specialty Ingredients:

• Bob’s Red Mill Tapioca Starch
• Apple Cider Vinegar
• Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour

Tips:

• Use a high-quality Greek extra virgin olive oil for a rich flavor.
• When rolling out the dough, use a thin wooden rolling pin and plenty of cornstarch to help open the dough.
• Resting the dough overnight in the fridge makes it more pliable.
• This recipe works great for making triangle pita in a casserole or baking dish or for strifti (coiled round pita), which I made here.
• For a richer flavor, brush the pita with a butter and olive oil mix.

You can find my phyllo dough recipes in my second cookbook, A Drop of Ladi & My Greek Soul, on page 242. Follow along with recipes for tiropita, spanakopita, or baklava on pages 249, 246, and 300.
Watch my YouTube video [here] to learn how to roll out phyllo dough.

Gluten-Free Phyllo Dough Recipe

Servings: 13 sheets

Ingredients:

• 3 1/2 cups all-purpose gluten-free flour
• 3/4 cup tapioca flour (also known as tapioca starch)
• 1 1/2 teaspoons salt, finely ground
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 2 tablespoons apple cider vinegar
• 1 1/2 cups lukewarm water (add a few teaspoons if the dough feels too dry)
• Cornstarch (enough for dusting 13 sheets of phyllo; if you can’t use cornstarch, substitute arrowroot powder)

Method:

1. In a large bowl, combine the gluten-free flour, tapioca starch, and salt. Create a well in the center and add olive oil, lemon juice, vinegar, and water. Mix until combined, then knead lightly until the dough comes together. If the dough feels too dry, add a little more water.
2. Cover the bowl with plastic wrap and let the dough rest for about 20 minutes.
3. Once rested and pliable, divide the dough into 13 portions and shape them into balls.
4. Prepare a large work surface for rolling out the dough. Generously dust it with cornstarch. Roll out each ball into a 5-inch circle, then continue rolling into a rectangle about 13 inches in diameter.
5. Roll each sheet over parchment paper to prevent tearing. Aim for an almost transparent thinness to achieve crispy, light layers.
6. Place each sheet on a baking sheet, separating layers with parchment paper and dusting both sides with cornstarch. Cover the sheets with a damp cloth to prevent drying out while you work.
7. Repeat until you have 13 sheets. Use the phyllo immediately for sweet or savory pies, or wrap the sheets in plastic wrap and freeze them for later use. Make sure you wrap them tightly and cover them before freezing. If you do not wrap appropriately, the sheets will be dry.

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 eagerly waiting to try the second gluten-free phyllo dough without xanthan gum, hang tight! The recipe is brewing and coming next week!