(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!


If you make this recipe, post up some pictures so we can see your culinary skills on display!

If you’re uncertain how thick you need to roll your dough, this rolling pins got you covered!

Change out the rings and roll to the desired thickness. It’s that easy!
Grab it here on Amazon and be sure to use your Prime Membership for free shipping.


Roll out anything on this awesome wood board. Nice and big and easy to use, I just love this!

And it already has all your round measurements for you. No guessing.

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  • Terri Wojtowicz

    Reply Reply November 27, 2016

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

    • kathy

      Reply Reply November 28, 2016

      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.

  • Linda

    Reply Reply November 10, 2019

    What can I use in place of the brandy?

    • Kathy

      Reply Reply November 11, 2019

      If the brandy is used for the filling, you could substitute bourbon, rum or use a brandy extract in its place.

  • Eveline McNeil

    Reply Reply December 24, 2019

    This is a dream come true .. love spanakopita but could not find any gluten free. Thanks a million

  • hfjabre

    Reply Reply April 2, 2020

    Just wondering about three things: 1-how thin should each sheet be? 2-what size pan was used? 3-all of the syrup is used?

    • Kathy

      Reply Reply May 18, 2020

      I’m not sure. since this is a video that someone else made I do not know what they used. Re-watch the video closely and see if you can take a guess at the size pan. The sheets are very thin. See-through thin. and I would use all of the syrup myself. Hope this helps.

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