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:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!

Bakclava-first Try Gluten Free


Jennas-auntie

Recommended Posts

Jennas-auntie Apprentice

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:

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



jukie Rookie

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!

Link to comment
Share on other sites
Jennas-auntie Apprentice
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).

Link to comment
Share on other sites

Archived

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

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to djmu's topic in Related Issues & Disorders
      9

      Peripheral Neuropathy

    2. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      9

      Peripheral Neuropathy

    3. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    4. - Scott Adams replied to Kaylee G's topic in Gluten-Free Recipes & Cooking Tips
      1

      Learning to cook for myself


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sher54
    Newest Member
    Sher54
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Do you believe your swallowing is a manifestation of your neuropathy? I'm thinking if you are having trouble getting food down you need to focus on consuming things that have a high nutritional density so that whatever you are able to get down counts for something. Have you looked at Boost and other high protein/high calorie shake products?  They are fortified with vitamins and minerals as well. Do you have any trouble with aspiration of liquids? For celiac testing purposes, the guidelines are calling for daily consumption of about 10gm of gluten - the amount in about 4-6 slices of bread - in order to ensure valid testing. That sounds like it would be a challenger for you.
    • Tlbaked13
      Thank you and I am aware that I should be eating a "normal" diet until tested it's kind of been trial and error for my diet or more like just ERROR! I about 1-3 bites a meal I'm to a point that 99 percent of the time I'm having trouble swallowing just about everything occasionally I find either something or a very small window of time that allows me to get very little of something! I am basically getting zero nutrition what so ever because I take one bite of the meal that I usually just slaved over just to end up tossing it when it's all said and done...did anyone else ever experience anything like this?  I am more then open to suggestions! It is taking a very extreme toll on me and my body forsure 
    • JustGemi
    • trents
      No! Do not start the gluten free diet until you know whether or not you will be having an endoscopy/biopsy to verify the blood antibody test results. Starting gluten free eating ahead of either form of diagnostic testing can invalidate the results. You don't want to allow the villous lining of the small bowel to experience healing ahead of testing by removing gluten.
    • Scott Adams
      We offer a ton of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ and have done some articles on fast food places, but keep in mind that eating out is a common source of gluten contamination: https://www.celiac.com/search/?q=fast food&quick=1&type=cms_records2 Many colleges now offer allergen-friendly, and sometimes gluten-free options in their student cafeterias: https://www.celiac.com/search/?&q=colleges&type=cms_records2&quick=1&search_and_or=and&sortby=relevancy PS - Look into GliadinX, which is a sponsor here, but many studies have been done on it which show that it may break down small amounts of gluten in the stomach, before it reaches the intestines.
×
×
  • Create New...