Jump to content

  • 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

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.

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.

wildwood Apprentice
wildwood
Posted
  • Author
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!

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.

  • 4 weeks later...
wildwood Apprentice
wildwood
Posted
  • Author

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.

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

MaryJones2 Enthusiast
MaryJones2
Posted

Try this one: Open Original Shared Link

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!

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...

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

wildwood Apprentice
wildwood
Posted
  • Author

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........

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:

wildwood Apprentice
wildwood
Posted
  • Author

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.

  • 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

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jmartes71
      - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Curious question

      So I've been dealing with chasing the name celiac because of my body actively dealing with health issues related to celiac though not eating. Diagnosed in 1994 before foods eliminated from diet. After 25 years with former pcp I googled celiac specialist and she wasn't because of what ive been through. I wanted my results to be sent to my pcp but nothing was...
    2. Amy Barnett
      - Amy Barnett posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Question

      What is the best liquid multivitamin for celiac disease?
    3. Scott Adams
      0

      Quick Gluten-Free Shrimp Stir-Fry With Crisp Vegetables

    4. Jmartes71
      - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Alarming

      I've noticed with my age and menopause my smell for bread gives me severe migraines and I know this.Its alarming that there are all these fabulous bakeries, sandwich places pizza places popping up in confined areas.Just the other day I suffered a migraine after I got done with my mri when a guy with a brown paper bag walk in front of me and I smelled that...
    5. Maggieinsc
      - Maggieinsc commented on Scott Adams's article in Winter 2026 Issue
      5

      Celiac Disease and Longevity: Can Treatment and Healing Improve Long-Term Survival?

      Thanks for the prompt reply. Interesting that blood test could be caused by other things. I am sure Dr Fincher will get to the bottom of it. I know he ate nowhere near that amt of gluten before the endoscope. Always interested in any new info abt celiac. U can not trust what is said on fb- That would be a piece of bread a day. He didn't even make that...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    Yvonne Thomas
    Newest Member
    Yvonne Thomas
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jmartes71
      Curious question

      By Jmartes71 · Posted

      So I've been dealing with chasing the name celiac because of my body actively dealing with health issues related to celiac though not eating. Diagnosed in 1994 before foods eliminated from diet. After 25 years with former pcp I googled celiac specialist and she wasn't because of what ive been through. I wanted my results to be sent to my pcp but nothing was sent.I have email copies.I did one zoom call with np with team member from celiac specialist in Nov 2025 and she asked me why I wanted to know why I wanted the celiac diagnosis so bad, I sad I don't, its my life and I need revalidaion because its affecting me.KB stated well it shows you are.I asked then why am I going through all this.I was labeled unruly. Its been a celiac circus and medical has caused anxiety and depression no fault to my own other than being born with bad genetics. How is it legal for medical professionals to gaslight patients that are with an ailment coming for help to be downplayed? KB put in my records that she personally spent 120min with me and I think the zoom call was discussing celiac 80 min ONE ZOOM call.SHE is responsible for not explaining to my pcp about celiac disease am I right?
    • Amy Barnett
      Question

      By Amy Barnett · Posted

      What is the best liquid multivitamin for celiac disease?
    • Jmartes71
      Alarming

      By Jmartes71 · Posted

      I've noticed with my age and menopause my smell for bread gives me severe migraines and I know this.Its alarming that there are all these fabulous bakeries, sandwich places pizza places popping up in confined areas.Just the other day I suffered a migraine after I got done with my mri when a guy with a brown paper bag walk in front of me and I smelled that fresh dough bread with tuna, I got a migraine when we got home.I hate im that sensitive. Its alarming these places are popping up in airports as well.I just saw on the news that the airport ( can't remember which  one)was going to have a fabulous smelling bakery. Not for sensitive celiacs, this can alter their health during their travel which isn't safe. More awareness really NEEDS to be promoted, so much more than just a food consumption!FYI I did write to Stanislaus to let them know my thoughts on the medical field not knowing much about celiac and how it affects one.I also did message my gi the 3 specialist names that was given on previous post on questions on celiac. I pray its not on deaf door.
    • xxnonamexx
      Gut nutrition supplements?

      By xxnonamexx · Posted

      Thanks for the info. I have been taking the ones you recommended but when I saw this I was curious if it was something else to add to the journey Thank  
    • Jane07
      Gluten free Yogurt suggest

      By Jane07 · Posted

      I used to be able to get the Rivera yougut i havent been able to get it lately. I like getting it did say it did say gluten free. I just looking for a good yogurt that gluten free that i can add some fruit and nuts to any suggestion would be helpful  thanks
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.