Gluten-Free Phyllo Dough / Filo Pastry

3 from 2 votes

Gluten-Free Phyllo Dough / Filo Pastry

Make homemade gluten-free phyllo dough that’s perfectly flaky and easy to roll. This simple recipe uses xanthan gum for elasticity and works for sweet and savory dishes—no special equipment needed.

Prep Time1

Total Time1

Course: Baking

Cuisine: Middle Eastern

Keyword: gluten-free filo pastry, gluten-free phyllo dough

Servings: sheets

Author: Sabine Venier

Ingredients

2 cups gluten-free all-purpose flour
2 teaspoons xanthan gum reduce to 1 teaspoon if your blend already contains it
¼ cup cornstarch
2 teaspoons sugar
1 teaspoon salt
¾ cup lukewarm water
2 tablespoons unsalted butter melted

US Customary - Metric

Instructions

In a large bowl, whisk together the gluten-free flour, xanthan gum, cornstarch, sugar, and salt until well combined.
Create a well in the center of the dry ingredients and pour in the lukewarm water and melted butter. Using a sturdy spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and pliable. If the dough seems too sticky, add a little more gluten-free flour, 1 tablespoon at a time.
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.
After resting, divide the dough into 4 equal portions. On a lightly floured surface or parchment paper, roll out each portion into a rectangular shape, about 1/8 inch thick.
Using a sharp knife or a pizza cutter, cut the dough into rectangles, approximately 10x8-inch. Cut into smaller rectangles as desired. Cover them with a damp towel or plastic wrap to prevent drying out.
Use the gluten-free phyllo dough sheets immediately or store them in an airtight container in the refrigerator for up to 3 days.

Notes

If possible, use a thin rolling pin when rolling out the dough, and don't apply too much pressure. Gently roll the dough from the center outwards in each direction.
Cover the dough with a damp kitchen towel when not using to keep it from drying out.
To Store: Wrap in plastic wrap and refrigerate for up to 3 days.
To Freeze: Layer parchment paper or plastic wrap between each sheet and roll tightly before wrapping in plastic. Freeze for up to 3 months.
Mama says, “Check all of your labels!”

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