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

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

Today we are preparing gluten-free phyllo dough. Its origins are disputed between Greece and Türkiye, where it is used for typical sweet and savory dishes. It is likely that it is a very ancient preparation, in fact there is evidence of its existence as early as the 15th century , in Istanbul.

In Italy we have shortcrust pastry and puff pastry, but try the gluten-free filo pastry recipe for your tarts and you won't regret it. You can experiment with different gluten-free flours, but rice flour is definitely perfect for creating gluten-free filo pastry. Easily consider gluten-free phyllo dough a truly excellent variant, not only for those who have 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 advantage. Its taste is neutral, delicate, and not very pervasive. It gives crunchiness but without altering the flavors of the other ingredients.

With the basic gluten-free phyllo pastry recipe you can create crunchy baskets , rolls, cannoli, fruit puffs, similar piadinas, 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.

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 in the water and mix.
3. Initially knead with the fork, then you can proceed with your hands.
4. When it is well compacted , transfer the dough onto a pastry board and work it until you create a compact, smooth and lump-free dough.
5. At this point, transfer the dough back into the previously greased bowl and cover it with cling film.
6. Leave to 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 quantity, place it on a sheet of baking paper, and sprinkle it with cornstarch.
8. Using a rolling pin, roll out the dough until it becomes a 2-3 millimeter sheet . Now you can freeze it, covered with cling film.

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

storage

The preparation can be stored 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 .