Gluten Free Phyllo Dough Recipe #2
Hello friends! I hope you are well and cooking up something yummy?
Gluten-Free Phyllo Dough Chat
I am sharing another gluten-free phyllo dough recipe with you guys. One of the many pleasures I have of being a chef and a food blogger is to be able to formulate recipes for those who have dietary needs or health concerns. I think for almost 4 years now I wanted to create a gluten-free phyllo dough recipe that actually tasted good. Not one that had the cardboard-like texture, or simply one that I couldn’t even roll out to a proper phyllo dough texture.
So, practice makes perfect. I realized after years and years of trying to perfect GF phyllo dough, it then came to me what some of the secret ingredients are.
First off a good blend of gluten-free flour is a must. Here in the USA, we have a few I like and of those, I suggest the Jules All Purpose Gluten Free Blend. (Now by no means will I say I’m a g.f. pro so you may disagree with my products.) Second, eggs and yeast really help bind this dough and make it come together. If you have ever tried making gluten-free dough, well sometimes it will come out very hard, and you can’t even roll it out because it literally is hard as a rock. So, I find that the right flour, eggs, and yeast are the top ingredients to make this recipe shine.
I want to credit this lady in Australia for the beautiful photos and for trying out two kinds of gluten-free phyllo dough recipes I made. Now she recommended an Australian gluten-free brand which is called “Ardor Food Co” flour. I haven’t tried it but I will take her word for it.
@her.locket.cooking thank you for making this spanakopita dish!!
Gluten-Free Phyllo Dough Recipe #2 and it almost brought me to tears how perfect it is!
Gluten-Free Phyllo Dough Recipe #2
- 1-1/3 cup lukewarm water
- 1 teaspoon of honey
- 1 teaspoon dry yeast
- 2 eggs at room temperature
- 3 1/2 cups of All-purpose GF flour blend (I like Jules blend)
- Pinch of salt
- In a small bowl whisk together the yeast, 1/3 cup of water, and honey. Let it sit until bubbly.
- On parchment paper sift the flour and salt. Add flour to a large bowl. Make a well in the center and add the yeast, water, and eggs. Mix until a dough forms. Cover dough inside bowl and place in a warm place until doubled in size. Approximately 1 hour.
- Divide the dough into 10 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 it 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 it 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.
- Use sheets to make savory or sweet pies.