Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bakclava-first Try Gluten Free

Jennas-auntie

Recommended Posts

Jennas-auntie Apprentice
Jennas-auntie
Posted

Yeah, finally did it! Last night I made gluten free phyllo dough and bakclava-and it tasted...like baklava! I have only been able to find one recipe, the one by Rebecca Reilly in Gluten Free Baking. I used a superfine grind rice flour for the dough, and left out the orange flower water because I couldn't find it right away except online, and didn't want to pay $6+ in case it didn't work out (my old recipe doesn't call for it, and it only calls for a teaspoon). This recipe uses much less honey (which makes it cheaper) and less butter (less fat and actually makes it faster to make because you aren't buttering between each layer of phyllo dough).

When I make it again, I think I'll make a recipe and a half of the phyllo dough, because unless you have biceps of steel and unlimited patience peeling off tissue paper thin phyllo off plastic wrap, it gets a bit frustrating. I actually began leaving out layers of phyllo when I saw no way was there going to be enough, even though I could almost see through it when it was rolled out. It didn't set up well last night, but I didn't fear right away since baklava is always better after overnight anyway. I scooped some up on a spoon and thought, well at least it would be an incredible ice cream topping! Today it came out in well formed pieces. Worth it to try next time with the orange water when I get around to finding it. Interestingly it actually took less time-once you have it made it cooks for half an hour, rather than the hour and a half my old baklava recipe takes to slow cook. Has anyone tried making phyllo dough with a pasta maker, between plastic wrap so it won't stick? I've never used one, and have heard the gluten free pasta mixes are more finicky with pasta makers. If anyone who likes baklava is interested in trying it out, you can probably get it through your library or interlibrary loan. Anyhow, it's possible! :lol:

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jukie Rookie
jukie
Posted

WOW...I am bowing down in awe of you! Baklava is usually one my holiday specialties that the whole family looks forward to...but since going gluten and casein free this year, I hadn't even considered attempting it. Of course now that you've planted the seed, I may have to reconsider. Thanks for sharing the info!

Jennas-auntie Apprentice
Jennas-auntie
Posted
  • Author
WOW...I am bowing down in awe of you! Baklava is usually one my holiday specialties that the whole family looks forward to...but since going gluten and casein free this year, I hadn't even considered attempting it. Of course now that you've planted the seed, I may have to reconsider. Thanks for sharing the info!

Aw you're too kind-Momma Goose said she wanted to know how it went-I can see why they recommend doing it in 2 8x8 pans rather than a 9x13, it's hard to get dough big enough in the right shape for the 9x13. The dough recipe asks for milk but I bet you could use a milk replacer of some kind. When I try it again I'm going to try the sryup recipe topping from my old recipe rather than the sugar/water/cinnamon recipe they recommended in the gluten free book, and see if it works. I just love a more honey taste-the recipe for that, in case anyone else is brave enough to try it first is

Syrup for pouring on after baking:

2 1/2 cups honey

1 Tablespoon lemon juice

cinnamon as desired (I use about 1 teaspoon)

...about 5 minutes before removing baklava from oven, combine honey and lemon juice (and cinnamon) over medium heat until runny. Do not boil, just heat until consistency like water. Remove baklava, set on cooling rack and pour honey completely over it. Cover and let sit at least 4 hours (overnight is best).

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,940
    • Most Online (within 30 mins)
      7,748
    Madventures
    Newest Member
    Madventures
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Having the will to be healthy but not the willpower

      By Wheatwacked · Posted

      This is not a weakness.  It is a serious threat to your health.  I once read an interview with a representitive of a large company.  He proudly stated that his wheat based product is more addictive than potato chips.  The other issue is cultural.   Perhaps this book will help Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together.  It is published here on Celiac.com free to read.  Chapter 1 starts here Gluten-Centric Culture: The Commensality Conundrum - Chapter 1 - Are You Kidding? At first I ate anything, regardless of nutritional value. Fritos, M&M Peanuts, potato chips, fruit, steak; anything else. Like most habits, it takes about thirty days create the gluten free habit. Pretend you've moved to another country where the food is entirely different.  Don't try to recreate your old diet based from commercial gluten free foods.  Gluten free foods are not fortified, so be aware of vitamins and mineral intake, especially vitamin D.  Vitamin D deficiency is practically a given.  You probably already have deficits from the malabsorption caused by villi damage. Some symptoms respond immediately, others take time to heal.  I counted 19 different symptoms that got better.  Some, like permanent stuffed nose, I was told was normal for some people. Welcome aboard @Crossaint !  
    • cristiana
      Having the will to be healthy but not the willpower

      By cristiana · Posted

      Great advice from @trents.  A couple of other tips. Firstly, always try to have a good stock of gluten-free alternatives in the house so you aren't tempted to give in when there is nothing else available. Secondly,  as you will have noticed, gluten-free bread does taste quite different from regular bread.  But I think it was my GP who said making toast with it makes it taste much more like the usual stuff - and I would agree there. If you haven't already I suggest you give it a try. But remember, you will either need to toast it under a clean grill, or your Mom will need to buy you your own dedicated gluten-free toaster.
    • trents
      Having the will to be healthy but not the willpower

      By trents · Posted

      Welcome to the forum, @Crossaint! Are you living in the same home with your mother? Your experience with the cravings is very common in the celiac community, especially among the recently diagnosed. It might surprise you to hear this but gluten has addictive qualities much like opiates. It plugs into the same pleasure sensors as gluten in the brain and so for some people, there can be a significant withdrawal experience. It usually begins to subside in a matter of weeks but is perpetuated with inconsistency.  I think three major things need to happen for your to get on top of this: 1. You need to understand that more is at stake here than the number of bathroom trips you make if you can't stick to your gluten free diet. There can be some serious long-term health consequences such as osteoporosis, neurological damage, a host of medical conditions related to poor vitamin and mineral absorption and even small bowel lymphoma.  2. You need to help your mom understand how serious this is and how important it is to your long term health to be consistent in eating gluten free. Both you and she need to understand that celiac disease is not just a matter of inconvenience or discomfort from a little GI distress. It is an autoimmune disease that causes inflammation and damage to the lining of the small bowel that can have serious health consequences over time. 3. You need to redirect your mom's baking skills toward creating delicious gluten-free creations. Challenger her with it. Gluten-free does not have to mean "it tastes awful!" One good place to start is with a good gluten-free carrot cake recipe. Another is gluten-free zucchini bread. These are two things that taste just as good made with gluten-free flour as they do with wheat flour. There are a ton of good gluten-free recipes on the Internet. Not everything can be made to taste as good with gluten free ingredients as it does with wheat flour but many things are pretty close. And you know what? After a while, you adjust and many gluten-free foods become the new norm for you. You don't miss the wheat ones so bad anymore. Yes, you may still have flashbacks of "I remember what this or that wheat thing used to taste like and I really miss it" but not so often as time goes on. Check out the relevant sections on this forum for some good recipes and get your mom going on it for the sake of her kid.
    • Crossaint
      Having the will to be healthy but not the willpower

      By Crossaint · Posted

      Was recently diagnosed with Celiac after almost 16 years of suffering. The first week gluten free was amazing, my brain was working, i wasnt as bloated, i even started to not have to use the toilet 12 times in an hour. Excellent! But i keep having uncontrollable cravings for gluten. My mom is an amazing baker, woth no sympathy for my weakness and live for food, so of cohrse i ended up eating a bunch of gluten today. i dont know how to stop, i know its poison but at the end of the day i just feel like i need it. Will be re attempting gluten free tomorrow, but im scared that i wont be able to stop myself from eating the deliciously poisonous devil that gluten is. 😞
    • Awol cast iron stomach
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By Awol cast iron stomach · Posted

      I wanted to say hello, and add that  early in eating gluten free I had  to avoid processed foods due to too many ingredients. I also had additional intolerances that needed time to subside. My team suggested I limit gluten free processed foods, as I was having issues with items with too many ingredients. I see Trents explained some of the culprits when he responded.  I found it helpful to go whole foods  diet. When I need inspiration I found Paleo and AIP (Autoimmune Protocol) recipes helpful to offer variety to my palate.  Often our bodies in the early stages prefer we go whole foods/ minimal processed foods. In turn, I realized I prefer freshly made salad dressing which I still make to this day. My pocketbook also finds making my own has its benefits.    Best wishes.  
×
×
  • Create New...