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Phyllo Dough


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27 replies to this topic

#16 chrissy

 
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Posted 11 March 2006 - 11:03 AM

where do you get your rice paper? i have scanned our local stores and can't find any.
christine
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Christine

15 year old twins with celiac, diagnosed dec. 2005
11 year old daughter with celiac diagnosed dec 2005
17 year old son with celiac gene

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#17 sasha1234

 
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Posted 11 March 2006 - 03:56 PM

Here in Canada I can get it just about anywhere. They are rice wrappers or rice paper depending on the company. What they use in Vietnamese cooking, for rice rolls. Perhaps in the international food section, or a chinese store. I know here you can get them in regular grocery stores, health stores, or chinese superstores. And you can get them in various sizes. They are round too, if that helps. Good luck. You'll find them
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Negative Bloodwork November 2002
Gluten-Free November 2002-December 2005 (the healthiest I've ever been)
Gluten Diet December 2005-February 2006
Negative Biopsy February 9th, 2006
Negative Bloodwork February 9th, 2006
Back Gluten-Free February 9th, 2006
~~ Never eating gluten again!
*Diagnosed as being Gluten Intolerant
Dad being tested for Celiac in October


Allergies:
-dairy, eggs, nuts, peanuts, legumes, seafood, and shellfish
-animals, grass, pollen, smoke, etc, and sodium laurel sulfate


Other:
Near Fatal C-Diff infection, August 2005.
Diagnosed with Crohn's Disease April 2006.

#18 jenvan

 
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Posted 15 March 2006 - 05:57 AM

Apologies for taking forever to post this--but here it is...

Filo Dough (Try in other pastry recipes)

1 ¾ C fine White Rice Flour
¼ C Sweet Rice Flour
4 tsp xanthan gum
1 tsp gelatin
1 egg
¼-1/2 C milk of choice
1 stick butter, melted or margarine or oil*
1 tsp honey or agave nectar

1. Mix together rice flour, sweet rice flour, xanthan gum and gelatin. Make a well in dry ingredients large enough to hold the liquids.

2. Lightly beat egg with ¼ C milk, butter and honey. Pour this into well in dry ingredients. Mix everything together until you have a soft dough. (Depending on brand of rice flour, you may want to stir in more milk)..

3. Wrap dough in plastic wrap until ready to use for your favorite holiday pastry. Store in refrigerator if not using immediately.

*Use margarine or oil to make dairy-free dough.
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~~~~~~~
Jen
Indianapolis, IN

gluten-free since Feb 2005
dairy-free

#19 cgilsing

 
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Posted 15 March 2006 - 10:16 AM

Jen!
I cannot believe you posted this today! I was just on another thread boo-hooing about never having phyllo dough again!! :lol: Then someone told me about this thread! What are the chances!?! Thank you so much! I love this board! :D
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#20 mamaw

 
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Posted 15 March 2006 - 11:10 AM

That's for the recipe .... If anyone has time to try it out would someone please PM me with the results?? Ihave been taxi driver for my adult son , he races motorcycles (semi-pro) and sustained an concussion last summer and now he is having post concussion symdrome , terrible pain and headaches that puts him down in a flash. I run to Pittsburgh several times a week and when I get back I'm done for!!!!

thanks

mamaw
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#21 jenvan

 
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Posted 15 March 2006 - 11:14 AM

Christine--I love it when stuff like that happens--enjoy the phyllo/filo :)

mamaw- I hope your son begins to recover quickly... That's gotta be hard for both of you.
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~~~~~~~
Jen
Indianapolis, IN

gluten-free since Feb 2005
dairy-free

#22 jenvan

 
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Posted 15 March 2006 - 01:34 PM

Okay, here is the Baklava Recipe to go with the Filo/Phyllo dough recipe I posted above. This recipe is for Pistachio Baklava. Recipe states dough best if made a day ahead, no refrigeration is necessary. It can be frozen also.

Filling
4 C ground pistachios
1 C sugar
1 Tbsp cinnamon
4 Tbsp light vegetable oil
Cooking spray

1. Preheat oven to 350. Lightly grease two 8-inch baking pans.
2. Put nuts, sugar and cinnamon into a food processor. Pulse until nuts are finely ground with just a bit of texture.
3. Cut filo dough into 6 equal pieces. Wrap all but the piece you are working with in plastic wrap. Roll out one piece at a time, as thinly as possible, between two sheets of plastic wrap about 16" long. Remove top piece of plastic wrap. Carefully fit dough into one of pans. The piece should be large enough so that it fits up the sides and hangs over a bit. Roll out a second piece of dough the same way and fit it into the other pan. Sprinkle 1 C of ground nuts over the dough in each pan. Roll out two more pieces of filo and carefully lay over the filling. Sprinkle another cup of filling over the second layer of each pan. Roll out last two pieces of filo and carefully cover the layer of nuts. Trim edges that are hanging over the sides of pan. Leave enough to roll under to form an edge.
4. Using a sharp paring knife, score the top of baklava. Cut into 1 1/2" lengths. Then cut 1 1/2" widths wide, starting from one of the corners diagonally to the opposite corner to create and diamond shape.
5. Drizzle 2 Tbsp of oil over scoring of each baklava.
6. Bake for 30 minutes or until baklava is golden. Make syrup while baklava is baking.

Syrup
1 1/2 C sugar
3/4 C water
1 Tbsp lemon juice
1 3" piece of a cinnamon stick
1 Tbsp honey or agave nectar

1. Put sugar, water, lemon juice and cinnamon stick into a sauce pan. Bring to a boil. Simmer for 5 minutes.
2. Whisk in honey or agave. Set aside until baklava is finished baking.
3. Once baklava is baked, slice the scores again, cutting all the way through to the bottom.
4. Use a spoon to drizzle syrup into the cuts.
5. Cool completely before serving.

Enjoy Christine--let me know how it goes for ya!!
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~~~~~~~
Jen
Indianapolis, IN

gluten-free since Feb 2005
dairy-free

#23 maria84

 
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Posted 27 August 2010 - 02:57 PM

1/4 c. water
2 c. flour
4 tsp. olive oil
1/4 tsp. salt


Hi, Lorka, I wonder if this recipe would work well with a bit of xanthan gum
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#24 maria84

 
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Posted 27 August 2010 - 03:08 PM

1/4 c. water
2 c. flour
4 tsp. olive oil
1/4 tsp. salt



I was thinking maybe tapioca flour would be good for this since someone else on here mentioned rice sheets and they use tapioca flour
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#25 Tina B

 
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Posted 27 August 2010 - 03:17 PM

I haven't tried it yet, but a few issues ago Living Without had a gluten-free recipe for pastry dough, and a baklava recipe. I could try and post it later if you're interested...


Check out the gluten free Baklava making video on Utube


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Gluten free since 1990.
Diagnosed by duodenal biopsy.

You don't stop skiing because you get old. You get old because you stop skiing :-)

#26 YouRWhatUGreen

 
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Posted 27 July 2012 - 07:40 PM

By George I think I've got it! The Holy Grail of Gluten!
The Gluten free Phyllo Dough link! Enjoy!

http://www.foodista....licious-recipes
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#27 lpellegr

 
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Posted 29 July 2012 - 05:53 AM

Check out the gluten free Baklava making video on Utube



But what recipe did they use that gave them a dough that wasn't sticky? Can't remember the last time I had gluten-free dough that you could roll like that.
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Lee

I never liked bread anyway.....

#28 nate.cerami

 
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Posted 05 December 2012 - 11:47 AM

http://glutenfreerec...ee-phyllo-dough

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