Create your own gluten free fillo pastry recipe Using gluten-free flour, and xanthum gum to make all of your favourite fillo pastry snacks and dinners.
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Ingredients
Method
1.Process flour, xanthan gum, salt and dairy-free spread with 1½ cups (375ml) water until mixture comes together. Turn onto a lightly gluten-free-floured surface; knead lightly until smooth.
2.Divide dough into four portions. Enclose each portion in plastic wrap.
3.Using one portion of the pastry at a time; roll pastry out on a large floured piece of baking paper using a well-floured rolling pin until dough is about 1mm thick. Use this pastry for any of your favourite recipes that use a fillo pastry.
4.Repeat process with remaining dough as required.
You will need a quarter of the dough for the pastizzis.
Dough can be made a day ahead; cover in plastic wrap and leave at room temperature. Freeze for up to 2 months. Dough can be used for tarts and pies.
Note
