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Quick Gluten Free Phyllo Dough – Gluten Free Filo Dough
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This gluten free phyllo dough recipe (or gluten free filo dough) is so easy to make compared to traditional recipes! Fortunately, for those of us on a gluten-free diet, we finally have an advantage in baking without gluten. Gluten is not our friend in attempting to create a flaky crust. Flakiness is what is needed in phyllo dough. This is my first attempt at creating a gluten free phyllo dough recipe. I began with my tart crust recipe and made it more flaky and crispy. Phyllo dough can be used with sweet or savory fillings, such as pastries, croissants, meats or cheese fillings and more. Yum, right? For a filling I used gluten-free custard which I use in my gluten-free cream puffs and for crème brûlée. What will you use for a filling? The crust turned out flakier than any crust I have ever made! I was so pleased. All those interviews with all of those gluten-free experts and chefs really really paid off. One of my Facebook fans stated that this pastry dough turns out an amazing pie crust. Enjoy and be creative!
2 teaspoons xanthan gum +1 tsp. guar gum (or all of one or the other)
1/4 cup (1/2 stick) butter, cold, cut into pieces (or dairy-free margarine)
1/3 cup shortening, refrigerated or frozen
1 teaspoon apple cider vinegar
1/4 cup gluten-free non-fat Greek yogurt (FAGE brand is GF.), (or a gluten free non-fat plain yogurt or non-dairy substitute)
Tapioca flour/starch for dusting
Egg white for brushing (egg replacer and water works for non-dairy)
In a bowl, add all dry ingredients together and whisk thoroughly.
Add butter, shortening, vinegar and yogurt.
With a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mold it like clay with your hands. If the dough is too wet add more starch (corn or tapioca); if the dough becomes too dry and begins to crack, create a well in the center of the dough and add 1-2 drops of cold water. Room temperature water works well, too.
With your hands form it into a ball; refrigerate for at least 1 hour.
Roll dough according to your recipe.
To fill your gluten free phyllo dough, preheat oven to 350°F.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts. Leave one part out and refrigerate the others until needed. There is no need to cover the dough, as it does not dry out easily.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg white on the inside edges of one side of the dough - one of the triangles in the diamond. This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon of custard or your desired filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal. You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Increase temperature to 375°F and bake for an additional 12-16 minutes (depending upon how brown you want them).
You can freeze the shortening for as little as 20 minutes or for several hours. If you freeze it for hours you may have to dig it out of the container. Either way works in this recipe.
If the dough cracks upon folding just dab your finger in a little room temperature water and dab some on the dough.If the crack is larger, dab a little tapioca starch on top, too.Minor cracks, not holes, will disappear when brushing on the egg white.
If you are looking for a less flaky crust, substitute some of the shortening for butter, or roll it thicker.
Butter adds flavor and shortening adds flakiness.
Many phyllo dough recipes call for adding melted butter inside the pastry dough. It causes the top of the crust to become quite wrinkled. Without butter, the pastry is quite smooth.