Gluten-Free Filo Dough
A light, flaky, and versatile gluten-free filo dough, perfect for savoury spanakopita or sweet baklava. This foolproof recipe ensures you can enjoy traditional filo-based dishes while maintaining a gluten-free diet.
Equipment
- Large mixing bowl
- Rolling pin
- Parchment paper
- Pastry brush
- Clean countertop for rolling
Ingredients
- 1 cup sweet rice flour
- 1/2 cup tapioca starch
- 1/4 cup almond flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/2 cup warm water adjust as needed
- 1 tbsp melted butter for layering
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the sweet rice flour, tapioca starch, almond flour, xanthan gum, and salt.
- Add Wet Ingredients: Gradually add olive oil and warm water, mixing continuously until a soft dough forms.
- Knead Dough: Knead gently for 5 minutes until smooth. If the dough feels too sticky, sprinkle in extra sweet rice flour.
- Rest Dough: Cover with a damp towel and let rest at room temperature for 30 minutes.
- Roll Thin Sheets: Divide dough into small portions. Lightly flour a surface and roll each portion into a thin sheet (as thin as possible).
- Layer and Use: Brush each sheet lightly with melted butter before layering for best results. Use immediately or refrigerate for later use.