Gluten-Free Phyllo Dough
By: Carla
Published: Thursday, January 20, 2011 - 1:45pm

Ingredients




1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup cornstarch
1/4 cup potato starch
1/4 sorghum flour
3/4 teaspoon gluten-free baking powder
1/8 teaspoon sea salt or salt
2 teaspoons xanthan gum (or 1 t. xanthan gum+ 1 tsp. guar gum)
1/4 cup (½ stick) butter, cold, cut into pieces
1/3 cup vegetable shortening, refrigerated or frozen
1 teaspoon apple cider vinegar
4 tablespoons non-fat Greek yogurt
tapioca flour for dusting
1 tablespoon butter, softened, for brushing
egg white for brushing

Preparation

1 In a bowl, add all dry ingredients together and whisk thoroughly. 2 Add butter, shortening, vinegar and yogurt. 3 Cut the wet ingredients into the dry until you can mold it like clay. 4 With your hands form it into a ball; refrigerate for at least 1 hour. 5 Roll dough according to your recipe. 6 Preheat oven to 350°F. 7 Generously dust a flat clean surface with tapioca starch. 8 Cut dough into 10 equal parts. 9 Leave one part out and refrigerate the others until needed. 10 There is no need to cover the dough, as it does not dry out easily. 11 Generously dust a large smooth flat surface with tapioca starch. 12 Flatten a piece of dough and dust the top with tapioca starch. 13 Roll the dough out to about 1/8″ thick or less. 14 Lift dough from underneath with a sharp knife. 15 Dust surface again and turn dough over; cut into a 4×4″ square. 16 In one half of the square near a corner, add 1+ tablespoon of custard, or a filling of your choosing. 17 Fold the other side over the top of the filling, creating a triangle shape. 18 Press edges to seal. 19 You may use a pastry edger to create scalloped edges. 20 Add parchment paper to a baking sheet. 21 Spray parchment lightly with olive oil; bake for 15 minutes. 22 Increase temperature to 375°F and bake for an additional 12-16 minutes. 23 TIP: Patch any cracks with water and/or additional dough or tapioca flour.

About

This gluten free phyllo dough recipe makes wonderful pastries, toaster pastries (pop tarts) and more. Easy to make, as you do not have to roll out several layers of butter. I have filled toaster pastries with orange marmalade, chocolate ganache, and more. Just add a little bit of sugar to the dough. Enjoy! 
~ Carla @ glutenfreerecipebox.com

Comments:
Carla

Someone on Facebook mentioned she used this as a pie crust which she enjoyed.
nature s bounty...

I抦 not that much of a online reader to be honest but your blogs really nice, keep it up! I'll go ahead and bookmark your site to come back later on. Many thanks
Sandy

I'm missing something or my computer doesn't like your format . . . How much vegetable shortening should I use?  Thanks.
Carla @ Gluten ...

Sandy,
Use 1/3 cup shortening.
Happy holidays to you and yours!
Carla