Homemade Gluten Free Filo Pastry (Phyllo Dough)
Ingredients
- 5 g whole/rough psyllium husk)
1 tbsp
- 150 g lukewarm water
½ cup + 2 tbsp
- 200 g plain gluten free flour blend
plus extra for flouring the surface, 1 ⅔ cups
- 15 g caster/superfine or granulated sugar
4 tsp
- 5 g xanthan gum
2 tsp
- 2 g salt
½ tsp
- 30 g unsalted butter
melted and cooled until warm, ¼ stick
Directions
- 1
In a small bowl, mix together the psyllium husk and 100g (⅓ cup + 1 ½ tbsp) water. After about 30-45 seconds, a gel will form.
- 2
Tip 1: I recommend that you check out the blog post for detailed step-by-step photos of the rolling out process.Tip 2: As the filo pastry needs to be rolled out into large, thin sheets, you’ll need to work on a large surface, like a kitchen counter or a kitchen island. If at all possible, choose a work surface that you can access from at least three sides (that is, where you can move around the work station and work from at least three sides).
- 3
The method outlined below works both as a preventative measure to avoid the pastry from sticking to the surface, as well as for "unsticking" gluten free filo pastry that got stuck in places.
- 4
Once your filo pastry reaches a thickness of less than 1mm, it's best to trim its edges to make an approximate rectangle. I recommend using a pizza cutter for this. Try to cut away only a minimal amount of pastry. Remove any scraps.Tip: It’s okay if the filo pastry sheet isn’t perfectly rectangular and 100% neat – as you’re trying to cut away the least amount of pastry, your corners might not be perfectly sharp and the edges might be slightly uneven still. But you should be left with a more regular shape and, as you’ve removed most of the splits and tears around the edges, it will be easier to roll it out further.
- 5
Now that your gluten filo pastry sheet is as thin as possible, you need to move it out of the way so that you can start rolling out the next one. At the same time, you need to prevent the pastry sheet from drying out.
- 6
To prepare the filo pastry sheets for long-term storage, you need to roll them up with sheets of plastic wrap (cling film) in between.
Homemade Gluten Free Filo Pastry (Phyllo Dough)
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About this Recipe
Dreaming of creating delicate, paper-thin filo pastry at home, even if you’re cooking gluten-free? This Homemade Gluten Free Filo Pastry (Phyllo Dough) recipe is the real deal, delivering an authentic experience that will revolutionize your baking. You’ll be amazed at how achievable it is to make filo that’s so translucent, you can read right through it, just like the traditional kind.This recipe works by carefully balancing ingredients to achieve a dough that’s both pliable and strong, a challenging feat in gluten-free baking. The result is a pastry that bakes up beautifully crisp and tender, perfect for a wide array of sweet and savory dishes. It’s designed to be surprisingly easy to make, removing the intimidation often associated with homemade filo.When you embark on making this gluten free filo pastry, you can expect a dough that is manageable to work with, allowing you to roll out generous sheets. Each sheet measures approximately 12x16 inches (30x40cm), providing ample pastry for your culinary creations. The satisfaction of crafting such a versatile and delicate gluten-free ingredient from scratch is immense.This detailed guide ensures you understand every step, from preparing the dough to the correct rolling technique that prevents tearing, making success truly within reach.This recipe yields enough dough for three large filo pastry sheets, but it’s incredibly versatile. You can easily scale the recipe up or down to suit your specific needs, whether you're making a single strudel or a batch of baklava. Pay attention to the type of psyllium husk you use: if opting for psyllium husk powder instead of whole/rough psyllium husk, use only 4g to maintain the perfect dough consistency.With this versatile homemade gluten free filo pastry, you’re ready to create masterpieces. Imagine serving a golden, flaky gluten free apple strudel, rich baklava, or savory spanakopita, all crafted with your own hands. It’s perfect for impressive desserts or hearty appetizers, transforming everyday ingredients into extraordinary dishes.