Homemade Wheat-free Filo Pastry
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
300
- Ingredients
- ¼ cup sweet rice flour
- ¼ cup Tapioca flour
- ¼ cup Potato starch
- ¼ cup Corn starch (plus extra for dusting)
- ¼ cup sorghum flour
- ¾ tsp gluten-free Baking powder
- ⅛ tsp salt
- 3 tsps xanthan gum
- ¼ cup butter (chilled and diced)
- 0.333 cup vegetable Shortening (chilled)
- 1 tsp Cider vinegar
- ⅜ cup non-fat, plain Yogurt
- 1 egg white (for brushing)
Preparation steps
1.
Put the dry ingredients into a mixing bowl and mix thoroughly.
2.
Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.
3.
Form the dough into a ball, wrap in cling film and chill for at least 1 hour.
4.
Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly.
5.
Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into the size required in the recipe - squares, triangles, etc.
6.
Brush some egg white on the inside edges of one side of the dough - this will help keep it sealed once closed.
7.
In one half of the square/triangle, near a corner, add a little over 1 tablespoon of filling; fold the other side over the top of the filling creating a triangle shape and press the edges to seal.
8.
Bake as instructed in the recipe.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
