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phyllo dough gluten free for celiacs
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Gluten-free Phyllo Dough Recipe for Celiacs

Gluten-free phyllo dough recipe for celiacs using a gluten-free mix made with corn and rice flour instead of gluten flour.
Course Basic recipe
Cuisine Greek, Turkish
Prep Time 1 hour
+ Tempo di riposo 1 hour
Total Time 2 hours
Doses for 4 people
Calorie per porzione140kcal
Cost Low

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.