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Gluten-free phyllo dough, a practical and tasty variant to try immediately

Gluten-free phyllo dough

The recipe for gluten-free phyllo dough is easily prepared and, in an instant, you will have a base for many preparations.

Today we prepare gluten-free phyllo dough. Its origins are disputed between Greece and Turkey, where it is used for both sweet and savory typical dishes. It is likely that it is a very ancient preparation, in fact there are evidence of its existence as early as the fifteenth century , in Istanbul.

In Italy we have shortcrust pastry and puff pastry, but try the gluten-free filo pastry recipe for your patties and you won’t regret it. You can experiment with different gluten-free flours, but rice flour has a decidedly perfect result for creating a gluten-free phyllo dough. Quietly consider gluten-free phyllo dough a truly excellent variant, not only for those with intolerance problems , but also for those who want to try a new recipe, experimenting in a healthy and tasty way. Compared to our puff pastries, it has an undoubted value. Its taste is neutral, delicate, and not very pervasive. It gives crunchiness but without altering the flavors of the other ingredients.

With the basic recipe of gluten-free phyllo dough you can create crunchy baskets , rolls, cannoli, fruit puffs, like wraps, and only your imagination can set limits to your creations. Let’s see how to make gluten-free phyllo dough, suitable for vegans, vegetarians and – obviously – celiacs. Virtually everyone.

Gluten-free phyllo dough
Gluten-free phyllo dough

Preparation of gluten-free phyllo dough

  1. In a bowl, pour your flour, salt, and oil.
  2. A little at a time, using a spoon, pour the water and knead.
  3. Knead initially with a fork, then you can proceed with your hands.
  4. When it is well compacted , transfer the dough to a pastry board and knead it until you create a compact, smooth and lump-free dough.
  5. At this point, transfer the dough back into the bowl, previously greased, and cover it with a film.
  6. Let it rest for 60 minutes in the fridge . After that it will be ready to use, or you can freeze it, to use it when you need it.
  7. To store the phyllo dough, take the necessary amount, place it on a sheet of parchment paper, and sprinkle it with cornstarch.
  8. With the help of a rolling pin, roll out the dough until it is reduced to a sheet of 2-3 millimeters . Now you can freeze it, covered with a film.

This preparation has no more secrets for you, now you can make many recipes like that of baklava (but gluten-free)!


The preparation can be kept in the fridge for a day, if well covered and closed in an airtight container. The rolled out dough can be frozen for up to 4 months .

Riproduzione riservata © - WT

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