Recipes

(Video) Gluten Free Phyllo Dough

September 16, 2015
(Video) Gluten Free Phyllo Dough

Take simple ingredients and turn them into a marvelous dough.

ygfk baklava (2)

Using a few ingredients, you can make your own phyllo ( or fillo of filo) dough. Then it’s just one more step to making Baklava or a tender crust for pot pie, as a base for pizza, tarts for sweet or savory appetizers, wrap for fish, or a crust for a chocolate mousse pie.

Whatever you decide to make with it, it will be delicious!

Here is the ingredient list for making the phyllo dough and also for turning it into Baklava

Dough recipe: 1-1/3 cup warm water 1 tablespoon sugar 1 teaspoon dry yeast Proof the yeast, combine with 2 eggs 3-1/2 cups Jules All Purpose GF flour Set aside for one hour in a warm spot

Baklava filling: 2 cups chopped pecans 2 cups chopped walnuts 1 cup chopped almond 1 cup sugar 1 tablespoon ground cinnamon 1 teaspoon ground clove

Syrup: 3 cups sugar 1-1/2 cup water 1/2 cup brandy ( I prefer Metaxa 7-star) 3 tablespoons honey 1 slice of lemon 2 cinnamon sticks in pieces

Bake at 350 degrees for 30 to 40 minutes or until a nice golden brown.

Happy Baking!

Team Your Gluten Free Kitchen

 

Print

Comments(2)

  1. kathy says: November 27, 2016 at 5:57 pm

    What does proof the yeast mean? I was under the impression that regular yeast had gluten in it. Is that true?

    • kathy says: November 28, 2016 at 12:02 pm

      Bakers yeast ( the kind you use to make your bread with) does not have gluten in it. One brand is SAF instant yeast which is the one I use.
      To ‘proof” the yeast. To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to proof it. Here’s how:
      Dissolve one package of yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.
      I hope this helps you.

Leave a Comment