Quick Gluten Free Phyllo Dough – Gluten Free Filo Dough

Serving 10 people

45 min


  • apple cider vinegar 1 teaspoon apple cider vinegar
  • baking powder 3/4 teaspoon gluten-free baking powder (Rumford, Clabbergirl, Featherweight)
  • butter 1/4 cup (1/2 stick) butter, cold, cut into pieces (or dairy-free margarine)
  • cornstarch 1/4 cup cornstarch (Bob's Red Mill's is GMO-free)
  • egg white Egg white for brushing (egg replacer and water works for non-dairy)
  • guar gum 2 teaspoons xanthan gum +1 tsp. guar gum (or all of 1 or the other)
  • non-fat greek yogurt 1/4 cup gluten-free non-fat Greek yogurt (FAGE brand is GF.), (or a gluten free non-fat plain yogurt or non-dairy substitute)
  • potato starch 1/4 cup potato starch
  • sea salt 1/8 teaspoon sea salt or salt
  • shortening 1/3 cup shortening, refrigerated or frozen
  • sorghum flour 1/4 cup sorghum flour
  • sweet rice flour 1/4 cup sweet rice flour
  • tapioca flour 1/4 cup tapioca flour
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How to make it

  1. In a bowl, add all dry ingredients together and whisk thoroughly.
  2. Add butter, shortening, vinegar and yogurt.With a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mold it like clay with your hands. If the dough is too wet add more starch (corn or tapioca); if the dough becomes too dry and begins to crack, create a well in the center of the dough and add 1-2 drops of cold water. Room temperature water works well, too.With your hands form it into a ball; refrigerate for at least 1 hour.
  3. Roll dough according to your recipe.To fill your gluten free phyllo dough, preheat oven to 350°F.Generously dust a flat clean surface with tapioca starch.
  4. Cut dough into 10 equal parts. Leave one part out and refrigerate the others until needed. There is no need to cover the dough, as it does not dry out easily.Flatten a piece of dough on the surface and dust the top with tapioca starch.
  5. Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square.While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg white on the inside edges of one side of the dough
  6. one of the triangles in the diamond. This will help keep it sealed once closed.In one half of the square near a corner, add a little over 1 tablespoon of custard or your desired filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal. You may use a pastry edger to create scalloped edges.
  7. Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.Increase temperature to 375°F and bake for an additional 12-16 minutes (depending upon how brown you want them).