The original recipe for phyllo pastry contains gluten, so celiacs could never use it in their recipes. That’s why we’re showing you the recipe for gluten-free phyllo pastry, so that everyone, even celiacs or gluten intolerant individuals, can enjoy the numerous recipes that can be made with this basic ingredient. In reality, the only ingredient containing gluten in the phyllo pastry recipe is flour, so by substituting the flour, we have the perfect gluten-free phyllo pastry recipe, here’s how to do it.
Gluten-free phyllo pastry, buy it or make it yourself?
Preparing gluten-free phyllo pastry takes an hour of time, buying it is faster, but then where’s the fun? For those who love to get their hands dirty in the kitchen and prepare delicacies, the classic “where do I buy it” doesn’t even come to mind. On the contrary, it is precisely for you cooking enthusiasts that we are excited to show you the recipe for gluten-free phyllo pastry. A basic, completely gluten-free recipe ideal for creating both savory and sweet recipes.
Did you accidentally come across the gluten-free recipe? Here’s the link to the original recipe for phyllo pastry, with gluten, so to speak.
History of phyllo pastry
Phyllo pastry is a dough of Greek-Turkish origin that today competes head-to-head with the deliciousness of shortcrust pastry and puff pastry, two incredibly good and versatile basic preparations.
First prepared in the 15th century in Istanbul for the Ottoman emperor, it soon spread to Greece and then to the rest of the Balkans, becoming a delicacy loved even in Italy and the rest of the world.
Gluten-free phyllo pastry dough
The recipe for gluten-free phyllo pastry is the perfect gluten-free variation of the original. The goal is to substitute the flour with gluten-free ingredients that are suitable for the delicate diet of celiacs. The peculiarity of this recipe is, in fact, in the type of flour used to prepare the dough. The most common choice for those preparing gluten-free phyllo pastry is the gluten-free mix for pasta, bread, and pizza (Bel Paese Mix La Veronese), which is a mixture of corn and rice flour.
In addition, there is cornstarch, an essential ingredient for preparing gluten-free recipes, as it binds the compounds. Attention, cornstarch is not flour, cornstarch is also called corn or wheat starch and is used in this recipe for gluten-free phyllo pastry.
Gluten-free phyllo pastry recipe
How do you prepare gluten-free phyllo pastry? With this incredibly easy recipe for celiacs who love phyllo pastry and intend to use it in their recipes. Let’s see how to make phyllo pastry for celiacs, gluten-free, replacing the flour with a naturally gluten-free mix for bread, pizza, and pasta.
Gluten-free Phyllo Dough Recipe for Celiacs
Other details
- Difficulty: medium
Ingredients
- 180 g gluten-free and lactose-free bread, pizza and pasta mix (La Veronese)
- 100 ml room temperature natural water
- as needed Cornstarch for dusting
- 1 tablespoon Extra virgin olive oil
- as needed Vegetable oil
- 1 pinch of Salt
Instructions
Making Gluten-Free Phyllo Dough
- To make gluten-free phyllo dough, take a bowl and pour in the mix with a pinch of salt and extra virgin olive oil. Mix and gradually add water until you have a compact dough.
- Transfer the dough to a work surface and knead it by hand until it becomes smooth and homogeneous. Wrap the dough in plastic wrap and let it rest for about 1 hour at room temperature.
- After resting, divide the dough into four parts and work on the first quarter, leaving the rest wrapped in plastic wrap. Spread the cornstarch evenly over the dough and use a rolling pin to roll it out until it becomes very thin, almost transparent. You can use a pasta roller to help you spread the dough thinly and evenly in no time.
- Using a kitchen brush, brush the surface of the phyllo dough with vegetable oil and set aside with a sheet of parchment paper on top. Repeat the procedure for the rest of the dough. As you get another sheet of phyllo dough, place it on top of the previous one, making sure to place a sheet of parchment paper between each layer of dough.
- Once you've rolled out all the phyllo dough, roll it up just like the supermarket phyllo dough. Wrap it in plastic wrap and store it in the refrigerator. Your homemade gluten-free phyllo dough is ready to be used in recipes. Pull the phyllo dough out of the refrigerator a couple of hours before using it.
Conservation
Homemade gluten-free phyllo dough (and regular phyllo dough) can be stored in the refrigerator at +4°C for a maximum of 3-4 days. It is recommended to prepare it one day in advance. If you want to keep it for a longer period of time (about 1 month), you can freeze it in the freezer. In this case, it is advisable to take it out of the freezer the day before and store it in the refrigerator so that it gradually thaws.SHARE Gluten-free phyllo pastry, the dough recipe for celiacs.
