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kolka

Bette Hagman

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I love her books, but I'm hoping she'll put out ONE MORE that'll include filo dough and gingerbread house/people. Does anyone have recipes for these?

I can't speak for the gingerbread, but I think there's a recipe for Phyllo dough in Rebecca Reilly’s Gluten-Free Cookbook-also check out this thread-http://www.glutenfreeforum.com/lofiversion/index.php/t15039.html

there's also a suggestion there to try rice paper in place of making the dough-has anyone tried this yet? I don't know of any premade substitutes out there, I've been looking around since I make baklava every year for Christmas and this year would like to make it gluten-free so my niece can eat it if she wants to.

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i made gingerbread men last christmas and loved them. they were my first thing i re-made gluten/casein free, and was so excited. they are on my website below, under desserts if you want to see. i'm sure you can cut them into a house.

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I've tried the rice wraps as a substitute with baklava a couple of different ways and although one had potential I really didn't think it was good enough to serve. If anyone has a successful method I'd love to know it.

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Filo Dough (From Living Without--Winter, 2006)

1+3/4 cups fine white rice flour

1/4 cup sweet rice flour

4 tsp. xanthan gum

1 tsp. gelatin

1 egg

1/4-1/2 cup milk of choice

1 stick butter or margarine, melted (or oil)

1 tbsp. honey or agave nectar

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

Lightly beat egg with 1/4 cup milk, butter, and honey. Pour into well in dry ingredients. Mix everything together until you have a soft dough. (you may need to stir in more milk)

Wrap dough in plastic wrap until ready to use. Store in refrigerator if not using immediately.

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I so want to try baklava this year. I took the phyllo recipe, but does anyone have the filling recipe? I would really appreciate it.

Yep, Stephanie, I think there was one in there--I'll post it later :)

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Filling for Baklava--

4 cups ground pistachios

1 cup sugar

1 tbsp. cinnamon

4 tbsp. light vegetable oil

Preheat oven to 350, lightly grease two 8 inch baking pans

Put nuts, cinnamon and sugar into food processor--pulse until nuts are finely ground with just a bit of texture.

Cut filo dough into 6 equal pieces. Wrap all but the piece you're working on in plastic wrap. Roll out one piece at a time, as thinly as possible, between 2 sheets of plastic wrap about 16 inches long. Remove top piece of plastic wrap. Carefully fit dough into one of the pans. The piece should be large enough so that it fits up the sides and hangs over a bit. Repeat with second piece of dough for the other pan. Sprinkle 1 cup of ground nuts over the dough in each pan. Roll out 2 more pieces of dough and carefully lay over the filling. Sprinkle another cup of filling over the second layer in each pan. Roll out the last 2 pieces of filo and carefully cover the layer of nuts. Trim edges that are hanging over the sides of the pan. Leave enough to roll under to form an edge.

Using a sharp paring knife, score the top of the baklava. Cut into 1 1/2 inch lengths. Then cut 1 1/2 inches wide, starting from one of the corners diagonally to the opposite corner to create a diamond shape.

Drizzle 2 tbsp. of oil over scoring of each baklava.

Bake for 30 minutes or until golden. Make syrup while baklava is baking.

SYRUP--

1 1/2 cups sugar

3/4 cup water

1 tbsp. lemon juice

1 3-inch piece of cinnamon stick

1 tbsp. honey or agave nectar

1 tsp. orange flower water, optional

Put sugar, water, lemon juice, and cinnamon stick into a saucepan. Bring to a boil, simmer 5 minutes.

Whisk in honey and orange flower water. Set aside.

Once baklava is baked, slice the scores again, cutting all the way through to the bottom.

Use spoon to drizzle syrup into the cuts.

Cool completely before serving.

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Wow, this was perhaps the one thing I didn't think a gluten-free version of was possible. I will give it a shot when I get some sticky rice flour. I'm feeling a little skeptical but it's worth trying!

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I love her books, but I'm hoping she'll put out ONE MORE that'll include filo dough and gingerbread house/people. Does anyone have recipes for these?

thanks so much for the responses. My daughter was diagnosed with autism two years ago and I'm just now hearing about the gluten-free/casein-free diet. Are there other parents with autistic children on this board? How does the diet work for your child?

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What is the difference between fine rice flour and sweet rice flour? I have the white rice flour that Goya makes.. I have no idea which one it is... any help?

Sweet rice flour will say, "Sweet rice flour" on the label. I think they're ground from different varieties of rice.

I love her books, but I'm hoping she'll put out ONE MORE that'll include filo dough and gingerbread house/people. Does anyone have recipes for these?

I have a gluten-free, dairy-free, egg-free gingerbread people/house recipe posted on this site. I think this is the link: http://www.glutenfreeforum.com/index.php?s...mp;#entry220564

We've been making it for years and my kids love it.

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