Gluten Free Filo/Phyllo Pastry

Ingredients

• 190 g gluten free flour (Author uses Dove's gluten-free flour)
• 20 g potato starch
• 20 g sweet rice flour
• 1.5 tsp sugar
• salt (a grind)
• 1.5 tsp xanthan gum
• 10 g psyllium husk (to be mixed with 150ml water)
• 150 ml water (for psyllium husk gel)
• 40 g butter (melted)
• 40 ml water (additional water for dough)
• fine rice flour (for dusting)

Steps

1. 1

   In a large bowl, combine the gluten-free flour, potato starch, sweet rice flour, sugar, salt, and xanthan gum. Stir well to combine the dry ingredients.

2. 2

   In a separate small bowl, mix 10g of psyllium husk with 150ml of water. Stir and let it sit until it forms a thick, 'glubby' gel consistency.

3. 3

   Add the melted butter and the psyllium husk gel to the dry flour mixture. Begin mixing them together.

4. 4

   Add the remaining 40ml of water to the bowl and continue to mix.

5. 5

   Knead the dough thoroughly. This is a time-consuming process; knead for approximately 12 minutes until the dough is completely smooth and pliable.

6. 6

   Divide the smooth dough into 12 small, equal-sized balls.

7. 7

   Prepare a surface by dusting it generously with fine rice flour. Fine rice flour is preferred as it is less absorbent and won't dry out the dough.

8. 8

   Roll out each ball of dough as thin as possible. If the pastry tears, simply knead it back into a ball and start again. Aim for a translucent thickness.

9. 9

   Trim the edges of the rolled pastry with a knife to create straight, clean lines.

10. 10

    Immediately wrap the finished sheets in cling film (plastic wrap) and place them under a slightly moist tea towel to prevent them from drying out while you work on the remaining dough.

Notes

Don't let the pastry dry out! Keep it wrapped and under a slightly moist tea towel. You can roll it thinner than you think. If it tears, just knead it back into a ball and start again. Fine rice flour is recommended for dusting because it's less absorbent and won't change the consistency of the dough too much.

Nutrition per serving

• gluten-free
• pastry
• phyllo
• filo
• baking
• vegetarian
• homemade