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 Celiac.com!
    eNewsletter
    Donate

Gluten Free Phyllo Dough

wildwood

Recommended Posts

wildwood Apprentice
wildwood
Posted

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.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


DMarie Apprentice
DMarie
Posted

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.

Link to comment
Share on other sites
wildwood Apprentice
wildwood
  • Author
Posted
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!

Link to comment
Share on other sites
DMarie Apprentice
DMarie
Posted
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.

Link to comment
Share on other sites
  • 4 weeks later...
wildwood Apprentice
wildwood
  • Author
Posted

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.

Link to comment
Share on other sites
DMarie Apprentice
DMarie
Posted

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:

https://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):

Open Original Shared Link

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

Link to comment
Share on other sites
MaryJones2 Enthusiast
MaryJones2
Posted

Try this one: Open Original Shared Link

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted
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:

https://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):

Open Original Shared Link

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!

Link to comment
Share on other sites
DMarie Apprentice
DMarie
Posted

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...

Link to comment
Share on other sites
purple Community Regular
purple
Posted

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

Link to comment
Share on other sites
wildwood Apprentice
wildwood
  • Author
Posted

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........

Link to comment
Share on other sites
DMarie Apprentice
DMarie
Posted
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): Open Original Shared Link. 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:

Link to comment
Share on other sites
wildwood Apprentice
wildwood
  • Author
Posted

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.

Link to comment
Share on other sites
  • 1 year later...
gr8brflor Newbie
gr8brflor
Posted

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

Gluten Free Baklava

using gluten free filo dough

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,094
    • Most Online (within 30 mins)
      7,748
    Tracym
    Newest Member
    Tracym
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Waiting for urgent referral.

      By trents · Posted

      Oh, okay. The lower case "b" in boots in your first post didn't lead me in the direction of a proper name. I thought maybe it was a specialty apothecary for people with pedal diseases or something.
    • Scott Adams
      50 YO Male Recently Diagnosed with Celiac Disease

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! There are other things that may cause elevated tTg-IgA levels, but in general a reaction to gluten is the culprit:    
    • cristiana
      Waiting for urgent referral.

      By cristiana · Posted

      Hi @trents Just seen this - Boot's is a chain of pharmacies in the UK, originally founded in the 19th Century by a chap with the surname, Boot.  It's a household name here in the UK and if you say you are going to Boot's everyone knows you are off to the pharmacist! Cristiana
    • Denise I
      Celiac Dietician

      By Denise I · Posted

      I am looking to find a Celiac Dietician who is affiliated with the Celiac Disease Foundation who I can set up an appointment with.  Can you possibly give some guidance on this?  Thank you!
    • Posterboy
      14 year old with Celiac & EOE still suffering...

      By Posterboy · Posted

      Nacina, Knitty Kitty has given you good advice. But I would say/add find a Fat Soluble B-1 like Benfotiamine for best results.  The kind found in most Multivitamins have a very low absorption rate. This article shows how taking a Fat Soluble B-1 can effectively help absorption by 6x to7x times. https://www.naturalmedicinejournal.com/journal/thiamine-deficiency-and-diabetic-polyneuropathy quoting from the article.... "The group ingesting benfotiamine had maximum plasma thiamine levels that were 6.7 times higher than the group ingesting thiamine mononitrate.32" Also, frequency is much more important than amount when it comes to B-Vitamin. These are best taken with meals because they provide the fat for better absorption. You will know your B-Vitamin is working properly when your urine becomes bright yellow all the time. This may take two or three months to achieve this.......maybe even longer depending on how low he/you are. The Yellow color is from excess Riboflavin bypassing the Kidneys....... Don't stop them until when 2x a day with meals they start producing a bright yellow urine with in 2 or 3 hours after the ingesting the B-Complex...... You will be able to see the color of your urine change as the hours go by and bounce back up after you take them in the evening. When this happens quickly......you are now bypassing all the Riboflavin that is in the supplement. The body won't absorb more than it needs! This can be taken as a "proxy" for your other B-Vitamin levels (if taken a B-Complex) ...... at least at a quick and dirty level......this will only be so for the B-1 Thiamine levels if you are taking the Fat Soluble forms with the Magnesium as Knitty Kitty mentioned. Magnesium is a Co-Factor is a Co-factor for both Thiamine and Vitamin D and your sons levels won't improve unless he also takes Magnesium with his Thiamine and B-Complex. You will notice his energy levels really pick up.  His sleeping will improve and his muscle cramps will get better from the Magnesium! Here is nice blog post that can help you Thiamine and it's many benefits. I hope this is helpful but it is not medical advice God speed on your son's continued journey I used to be him. There is hope! 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,  
×
×
  • Create New...