Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Gluten Free Phyllo Dough
0

14 posts in this topic

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.

0

Share this post


Link to post
Share on other sites


Ads by Google:

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.

0

Share this post


Link to post
Share on other sites
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!

0

Share this post


Link to post
Share on other sites
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.

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites




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

0

Share this post


Link to post
Share on other sites
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!

0

Share this post


Link to post
Share on other sites

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...

0

Share this post


Link to post
Share on other sites

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

0

Share this post


Link to post
Share on other sites

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........

0

Share this post


Link to post
Share on other sites
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:

0

Share this post


Link to post
Share on other sites

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.

0

Share this post


Link to post
Share on other sites

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

Gluten Free Baklava

using gluten free filo dough

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,364
    • Total Posts
      920,549
  • Topics

  • Posts

    • Hi Laurabella, Yes, you could have celiac disease!  It is important to keep eating gluten until all testing is completed, including an endoscopy with biopsy samples if the doctor recommends it.  The doctors usually do want the endoscopy.  The biopsy samples of the small intestine lining (4 to 6 samples) are checked for microscopic damage that indicates celiac disease.  Gall bladder problems can happen with celiac disease.  Your pain could also be from intestinal damage in any part of the small intestine. Some things you could try while you are waiting for your tests to be completed are stopping all dairy, and taking peppermint tea for gas in the stomach.  Celiac disease damage makes it hard to digest dairy sugar (lactose) and that can cause bloating and pain.  Constipation and diahrea are also possible fun symptoms. Welcome to the forum!
    • Hi Beachgrl, We have had members with microscopic colitis before, usually in addition to celiac disease.  Have you been tested for celiac disease?  The reason I ask is, it is much better to be tested for celiac before starting the gluten-free diet.  The primary tests for celiac are to detect antibodies to gliaden in the bloodstream.  Those antibodies start to decline when a person stops eating gluten, so the tests become useless. There is no reason a person can't have more than one digestive system disease.  So it is smart to be tested for celiac disease if you can get the testing arranged.  Any change in symptoms after stopping gluten is an indicator that gluten is causing a reaction of some kind.  It could be celiac, or it could be non-celiac gluten intolerance, (NCGI).  There aren't any reliable tests for NCGI yet. Welcome to the forum!
    • I have microscopic colitis. Having a bad flare of D.  On Budesonide for first time for this. It's helping some- only on it a week. Do you think gluten free would help even if tested negative a few years ago?  Was gluten free yesterday and no BM changes. Even had cramps this AM that wasn't really having before. Thank you!!
    • Do you want to tell us the name of it ans where it is located.  maybe someone else will be looking for a restaurant there. Also, it is very helpful if you go to Find me Gluten Free and review it.
    • Hi. Im currently under consultants at my hospital,  and have just been for a blood test to test for celiacs. My symptoms are.... Low weight (8stone and 5ft6tall) Joint pain,particularly my hips and lower back  Severe pain in my gall bladder area which happens spontaneously... Especially after eating foods containing gluten.  When i have foods with wheat in i pain in my  right side just under my bottom rib, i become a bit spaced out and cant focus on anything. Also get diahorrea aswell. I recently contracted C-Diff and was in hospital for 4 days very poorly. Im 29years old (female) and the doctors r trying to work out what is wrong with me. I have always struggled to gain weight,  even after having 2 children i am still only 8stone. I was just wondering if u think i could have celiacs?  The pain in my side has been on and off for 7years! And the last 3years its been severe. And it definitely comes on as soon as i have gluten/wheat.   
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,439
    • Most Online
      1,763

    Newest Member
    DKH0614
    Joined