While it is spelled three different ways, filo, fillo, and phyllo, it is a super flaky and buttery dough, usually used for croissants, baklava, and other pastries. I have a Gluten Free Phyllo Dough Recipe that I developed over two years ago, but it is a simple version of this laborious recipe. While it was fine for a quick, flaky crust, it is more like a pie crust. It actually makes a wonderful pie crust. However, with all of the requests for gluten free phyllo dough, recipe I have received over many years, I thought it was time to create one. We’ll never be able to duplicate the true phyllo dough made with gluten, but this gluten free version of the dough Julia Childs croissant dough is a good substitute. I used this mock gluten free phyllo dough to make Flaky Gluten Free Croissants. You can get it to crisp morelike phyllo dough by baking it in a container that is more open on the sides, rather than up against a baking dish edge. and omitting the yeast Baking for extended periods also creates a flakier, crispier dough.
This dough may be used when several sheets of phyllo dough is called for in a recipe. For those not familiar with homemade phyllo dough, the thin layers of butter melt away during baking, leaving super-thin layers of dough similar to the extremely thin sheets of phyllo dough you purchase in the stores, but without the gluten.
I started with half a recipe of Julia Child’s Phyllo Croissant Dough, using my gluten free all purpose flour blend which calls for superfine rice flour, added additional milk and yeast, and rolled the dough thinner.
The original recipe calls for making the butter block in an oval. I do not suggest this as the butter block does not reach the corners of the rectangular dough. I have adjusted the recipe below, though I used an oval shape when I made it.
The recipe is not perfected yet, but I had one Facebook followers request that I post my results no matter how it turned out. I made croissants, but they did not rise enough, therefore, they turned out tiny. In addition, the butter leaked out during baking. I have found a fix for that, and added it below under the tips section. I would also like to experiment by adding additional flour to the butter block. Despite all of all this, they were delicious! Even my gluten-eating husband gobbled them up. And he’s still raving about them. I’ll post my gluten free croissant recipe on Wednesday or Thursday, May 29 or 30.
Because of the time it takes to homemade phyllo dough, I am so sure I know I will not make this recipe often, but it was worth every bite! Meanwhile, I only baked half the dough so far. I will update this recipe if I make any changes in the final rolling or baking times or temperatures.
Read the instructions and all of the above material all the way through prior to making this dough.