Gluten-free phyllo dough. It’s here it’s here it’s finally here. You've been asking and asking, and I've been testing, staying away from, testing more. And wringing hands and gnashing teeth. You desired to create gluten-free baklava (me too!) and spanakopita (count me in!). Your mom in law really wants to make her beloved boy all his favorites for that holidays, and little else is going to do. No pressure, though, right?!
In the end that, it’s not really so difficult whatsoever. Go figure! But when you’ve made gluten-free flour tortillas . fresh gluten-free won ton wrappers . fresh gluten-free tortellini and just the best thick crust gluten-free pizza on the planet . I suppose I ought to have known that gluten-free phyllo (fillo?) dough was totally doable. As you may imagine, it truly is recommended that you go through the directions at least one time alllllll the way in which through before you begin making and moving and baking. Area of the secret, though? The first run in the dough, you won’t make an effort to roll it as being paper thin because you will allow it to be within the finish if you use it.
Since it’s a real drag to create phyllo dough unless of course you are able to picture all that can be done by using it, I’ve incorporated a recipe for gluten-free spanakopita. Should you’ve been waiting and awaiting the recipe with this thinnest of Greek pastry doughs, you most likely curently have your personal Very The easy way make such things as spanakopita. Go ahead and, make use of your favorite filling rather of mine! But do go through the spanakopita directions here and employ my means of handling the dough.
And even though homemade phyllo dough isn’t likely to be as machine-thin as, well, phyllo produced by machine, still it bakes up light and buttery and flaky thin. Exactly like you remember. Because in situation I haven’t pointed out it before, whether they can allow it to be with gluten, we makes it without. Which’s a promise. Should you miss it, we’ll take it back. Just waiting and find out!!
Prep time: half an hour Prepare time: >20 minutes Yield: 15 sheets phyllo dough
Ingredients
Phyllo (Fillo) Dough
3 1/2 cups (490 g) all-purpose gluten-free flour . plus much more for sprinkling (I made use of Better Batter)
3/4 cup (85 g) Expandex modified tapioca starch*
1 teaspoon kosher salt
1/4 cup (56 g) extra-virgin essential olive oil
3 tablespoons freshly squeezed fresh lemon juice (from about 1 medium lemon)
1 1/2 cups (12 ounces/12 fluid ounces) lukewarm water
* For info on how to locate Expandex. please visit the Sources page . For information about how to exchange Expandex with Ultratex 3. easily available in many countries outdoors the U . s . States, within the gluten-free bread recipes in GFOAS Bakes Bread . scroll to #6 in Sources. I haven't yet tested Ultratex 3 within this recipe, but I would suggest trying a mixture of 547 grams all-purpose gluten-free flour + 28 grams Ultratex 3 instead of the blend above. Ultratex 3 reaches least 3 occasions as strong as Expandex. To create this recipe without Expandex or Ultratex 3. you can test replacing it with increased all-purpose gluten-free flour, however, you’ll need to experiment when i haven’t attempted it!
Spanakopita
1 tablespoon (14 g) extra-virgin essential olive oil
1 medium shallot, peeled and diced
16-ounces fresh green spinach (or frozen whole leaf green spinach, defrosted)
4 ounces feta cheese, crumbled
1 large egg, at 70 degrees
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
two to four tablespoons (28 to 56 g) unsalted butter, melted
Directions
Result in the phyllo dough. Inside a large bowl, put the all-purpose flour, Expandex and salt, and whisk to mix. Produce a well in the heart of the dry ingredients and add some essential olive oil, fresh lemon juice and water, and blend to mix. The dough can come together and become thick. Press into a ball, cover having a moist tea towel, and permit to sit down for around twenty minutes. The dough will stiffen a little because it absorbs a lot of water.
Accomplish basketball-sized pieces (about 3 ounces by weight) from the dough, and press right into a disk together with your fingers. Put the dough on the clean, flat working surface and roll right into a rough rectangle 8-inches lengthy. Sprinkle gently with flour, and roll right into a rectangle about 12-inches x 10-inches. Utilizing a sharp knife, pizza wheel or pastry cutter, trim the rough edges from the rectangle right into a neat rectangle that's about 10-inches x 8-inches. Dust each side from the dough generously with increased flour, and hang aside on a bit of parchment paper. Gather the scraps and send them back towards the remaining dough. Repeat with all of those other dough, layering the bits of folded-out dough on the top of each other, each dusted generously with flour to avoid sticking. The dough could be frozen for later, then thawed at 70 degrees before using.
Result in the spanakopita. Inside a heavy-bottom saucepan, heat the essential olive oil over medium heat. Add some diced shallot and prepare, stirring from time to time, until translucent (about 4 minutes). Take away the cooked shallots in the pan and hang aside. Add some fresh green spinach, and prepare, stirring from time to time, until wilted. Remove in the heat and permit to awesome. Once awesome, put the green spinach inside a clean tea towel or strong sponges and wring out until all water continues to be removed. Chop the cooked, dry green spinach roughly, and put within the medium-sized bowl using the cooked shallots, feta cheese, egg, pepper and salt, and blend to mix. Set the filling aside.
Preheat your oven to 350°F. Line a sizable rimmed baking sheet with unbleached parchment paper and hang it aside.
Place 1 sheet of fresh phyllo dough on the gently floured surface, using the short side from the rectangle facing you. Sprinkle gently with increased flour, and taking advantage of a clear, crisp knife, pastry wheel or pizza cutter, cut the rectangle in two lengthwise so you've two equal rectangles, each about 10-inches x 4 inches. Separate the rectangles and roll each from you that it is about 11-inches x 4-inches (or as lengthy as possible allow it to be with no dough tearing). The dough ought to be nearly translucent. Brush each rectangle generously with melted butter. About 1/2-inch from the foot of each rectangle, place about 1 tablespoon of filling. Pull among the bottom corners from the rectangle of dough up within the filling with an position (toward the other side from the dough) to create a triangular. Brush the top triangular with increased melted butter, and fold it over on itself again toward sleep issues from the dough rectangle (see photos). Brush again with melted butter, and then fold the dough, brushing with melted butter every time, before you achieve the top rectangle. Repeat using the other bit of dough, after which more sheets of phyllo dough and filling. Put the spanakopita around the prepared baking sheet, about 1-inch aside from each other.Put the baking sheet in the heart of the preheated oven and bake until gently golden brown throughout (about twenty minutes). Remove in the oven and serve immediately.
Adapted from Dima Sharif . as requested by readers many occasions over!
P.S. Which Gluten-free on the Shoestring Cookbooks have you got? You will find 3, and you will see 4 !
These look excellent. For a lot of, phyllo is kind of the final frontier for GF baking. Dimitrios Douros continues to be making GF phyllo for a long time the ‘old fashioned way’ much like his greek mother. Rolls the dough having a 1/2″ wooden dowel. His baklava is made from 8-12 sheets of phyllo. He lately used your GF mix with incredible results!
I’m curious should you tested and cried with C4C? That’s my primary flour. Just curious whether it was a legendary fail or otherwise tested. Thx!
Hi Nicole, I’m not a new comer to GF however i am new here to your website. It's so visually beautiful and that i can’t wait to dive into some&...ok most&...of those recipes. I don’t miss eating gluten aside from one factor Which’s the Sabbath Challah. I usually know I’m likely to awaken having a headache 'life was imple' basically over indulge. Maybe you have were built with a request challah ( egg bread). Just curious. Anyway, you've got a new subscriber and faithful follower. Thanks. Kelly
I literally just screamed in pleasure after i saw this publish. My mother in law is going to be SHOCKED (and beyond happy) will be able to make baklava! Thanks, thanks, thanks Nicole! Funny enough, I needed to adapt certainly one of her recipes right now to make &"asure&", a conventional Turkish holiday dish. Searching toward adapting her baklava recipes. This reveals the beloved realm of boreks&... A lot of Turkish dishes are actually readily available!
Would Cup4Cup flour operate in this recipe or must i stick to the greater Batter?