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Gluten Free Phyllo Dough
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I have found a couple of recipes for gluten-free phyllo dough and was wondering if anyone else has tried to make it. If so, what were your results and do you have any helpful hints and/or the recipe that worked for you?

I want to try making it this weekend as a dry run for our Christmas Eve hors d'oeuvres night. My daughter really misses spanokopita.

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I just finished watching someone make gluten-free Phyllo Dough on YouTube just a short time ago! He used Jules gluten-free Flour. Looked good at the end - but seemed time consuming (and he did say it was time consuming - plan to spend 1-1/2 to 2 hours rolling out dough). You might search YouTube (I don't remember what his name was - I originally went to YouTube to watch something of Jules). The person making this has apparently tried it many times with different flours, and said he found Jules gluten-free mix to be the best.

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I just finished watching someone make gluten-free Phyllo Dough on YouTube just a short time ago! He used Jules gluten-free Flour. Looked good at the end - but seemed time consuming (and he did say it was time consuming - plan to spend 1-1/2 to 2 hours rolling out dough). You might search YouTube (I don't remember what his name was - I originally went to YouTube to watch something of Jules). The person making this has apparently tried it many times with different flours, and said he found Jules gluten-free mix to be the best.

I kind of knew it would be time consuming based on the recipes I have. I have been "psyching" myself up for the challenge for a couple of months now :rolleyes: I will definitely search YouTube because I think it will be helpful for me to see someone actually rolling the dough out. I don't have any Jules flour and am not sure where to get it, but I will keep it in mind after I see what level of failure (although I hope success) I achieve tomorrow. I do not have unrealistic expectations, but it would be nice to have something that has properties similar to the phyllo dough we are used to. Thank you very much for letting me know about YouTube!

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I have been "psyching" myself up for the challenge for a couple of months now :rolleyes:

Ok - so if you make this you will have to let us know how it goes! (especially how it tastes) :P I will look for my sheet with the amounts/ingredients for Jules All Purpose Flour. I'll have to post it. She may even have it posted on her website - or you might even google it. I know it was posted in a newspaper article, I want to say, which also gave her recipe for biscuits.

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Well I finally made this this morning. Thanks for recommending the youtube video Dmarie. It helped. I have to say that it did not turn out the way I dreamed it would. It was good just different. The problem I had was that the dough absorbed the butter so I did not get the seperate layers you get with phyllo dough. I even tried butter flavor cooking spray on a few instead of butter and it was absorbed just like the butter was. The result was more like a pastry. I did find that the longer it sat after being removed from the oven, the crispier the dough became. I used a sorghum blend. I will have to order some Jules flour to see if it makes a difference. Unfortuately it will be well after the holidays before I will get to this again. I still froze some to bake for Christmas Eve because the flavor was good. I will see how they come out after being frozen and then baked. I also saved half of the dough and rolled into six seperate balls and froze them. I intend to thaw them and try again. I use this for appetizers and put the filling on then end of the strip and fold flag style so it is like a little triangle. I think next time I am going to try folding them without brushing with butter and see if that results in seperate layers. I can always lightly butter the top just before baking or bake them and brush them with butter after removing from the oven. I don't know when I will get to this again, but I will post the results I get by not brushing with butter before folding.

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Hi Wildwood,

Thanks for sharing your experience with this! I guess it is like many things gluten free. Not the same as the original that you knew that had gluten - but still good (different but good I like to say).

You can actually make Jules All Purpose Flour Mix yourself. I had posted about this here:

http://www.celiac.com/gluten-free/index.ph...0&hl=dmarie

The only thing different about her mix that you buy and the recipe for the mix I posted is that she now uses Expandex in her mix. You can purchase Expandex yourself and add.

My Mount Everest in baking right now is to make this danish (wish I could figure out how to post the pictures - but you have to go and look):

http://thebakingbeauties.blogspot.com/2008...luten-free.html

It isn't that it is so difficult as it is that there are so many different steps - so therefore time consuming! But the picture sure looks good! :P

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Hi Wildwood,

Thanks for sharing your experience with this! I guess it is like many things gluten free. Not the same as the original that you knew that had gluten - but still good (different but good I like to say).

You can actually make Jules All Purpose Flour Mix yourself. I had posted about this here:

http://www.celiac.com/gluten-free/index.ph...0&hl=dmarie

The only thing different about her mix that you buy and the recipe for the mix I posted is that she now uses Expandex in her mix. You can purchase Expandex yourself and add.

My Mount Everest in baking right now is to make this danish (wish I could figure out how to post the pictures - but you have to go and look):

http://thebakingbeauties.blogspot.com/2008...luten-free.html

It isn't that it is so difficult as it is that there are so many different steps - so therefore time consuming! But the picture sure looks good! :P

YES THE DANISH LOOKS AMAZING! I wanted to make it before but my gluten-free dd lives over an hour away and I don't want to make it just for me (not gluten-free). She loves berries and cream cheese together!

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YES THE DANISH LOOKS AMAZING! I wanted to make it before but my gluten-free dd lives over an hour away and I don't want to make it just for me (not gluten-free). She loves berries and cream cheese together!

I am thinking of attempting this during the time I am off starting next week. If I do I will post how it went. wink.gif

Also liking how the phyllo dough looks that xxx posted. Thinking about that one too. I love Baklava...

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I am thinking of attempting this during the time I am off starting next week. If I do I will post how it went. wink.gif

Also liking how the phyllo dough looks that xxx posted. Thinking about that one too. I love Baklava...

Plz do post your results...that's how we all learn what to do and what not to do!!! laugh.gifwink.gif

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DMarie, let us know how the danish turns out. It looks great! I will make up some "Jules Blend" when I get chance to try making phyllo dough again. I have not noticed expandex in the stores. Is it something that must be ordered online?

The recipe posted from Better Batter looks good too. I will eventually try that one as well.

It is my mission to have a wonderful, flaky, gluten free spanakopita next year wink.gif

I will let you know how I progress........

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DMarie, let us know how the danish turns out. It looks great! I will make up some "Jules Blend" when I get chance to try making phyllo dough again. I have not noticed expandex in the stores. Is it something that must be ordered online?

Wildwood - I found Expandex where I live in one of our specialty health stores. I live in a metropolitan area though - so can usually find (somewhere) all the things I am looking for. Expandex is modified tapioca starch. Here is a link to the Expandex website (where to buy Expandex): http://expandexglutenfree.com/consumers/where-to-buy.php. You can also read about what it is and does there as well. I don't know how much Expandex is in Jules packaged mix - so don't know if it makes a big difference or not.

I have added some Expandex in place of my regular tapioca starch in some things I have made (directions say to sub out 2 tbs to 1/4 cup I think). I have to say I don't think I have noticed a difference, but I have only tried subbing the lower amount. I think homemaker here on this site has noticed that some things turn out better when she uses Jules mix - and I would speculate that it is because of the Expandex (but it might just be the mix!). :rolleyes:

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DMarie-I will look for expandex the next time I shop. I have never looked for it so there is a chance that one of the stores near me stock it. I probably would not have noticed it :rolleyes:

If I cannot find it, I will order online.

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go to YOU TUBE and watch this video about making baklava without wheat or gluten

Gluten Free Baklava

using gluten free filo dough

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