Gluten Free Phyllo Dough
Discover the magic of homemade *Gluten Free Phyllo Dough*, a game-changing recipe designed for those seeking the delicate, paper-thin layers of traditional phyllo, without the gluten. This versatile dough comes together with a thoughtful blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum for a pliable, elastic texture that’s a dream to work with. A touch of olive oil and apple cider vinegar add just the right elasticity while ensuring a buttery flavor perfect for savory or sweet dishes. Whether you’re crafting crispy baklava or flaky spanakopita, this dough rolls out ultra-thin with ease—dust it with cornstarch for a seamless, no-stick experience. Ready in just 45 minutes and perfect for layering or folding, this gluten-free staple will elevate your baking repertoire. Use it fresh or refrigerate for up to 24 hours to fit your schedule!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Tapioca starch
- 1.5 teaspoons Xanthan gum
- 0.5 teaspoons Salt
- 4 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 0.75 cup Warm water
- 0.5 cups Cornstarch (for dusting purposes)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt until well combined.
Make a well in the center of the dry ingredients and add olive oil, apple cider vinegar, and warm water.
Mix with a wooden spoon or spatula until the dough starts to come together. If the dough feels too dry, add one tablespoon of water at a time until it forms a soft, pliable consistency.
Transfer the dough to a clean surface and knead it gently for 2-3 minutes to ensure it is smooth and cohesive.
Divide the dough into 12 small equal portions and roll each portion into a ball.
Dust your rolling surface and rolling pin generously with cornstarch to prevent sticking.
Take one dough ball and roll it out as thinly as possible, aiming for a translucent sheet. This requires patience, so work slowly and add cornstarch as needed.
Repeat the rolling process with each dough ball, stacking the rolled sheets between layers of parchment paper to prevent sticking.
The phyllo sheets are now ready for use in your recipe. Use immediately or refrigerate for up to 24 hours, tightly sealed in plastic wrap.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 542.1 g | 197% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
