Sunday, 18 August 2013

Gluten Free Vegan Filo Pastry

This gluten free filo or phyllo pastry I veganised from a recipe on Gluten Free Recipe Box.Remember it's gluten free so it's not going to flake exactly like real filo pastry, it can be rolled out very thin though.

Gluten Free Vegan Filo Pastry


1/4 cup sweet rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup cornstarch (Bob's Red Mill's is GMO-free)
1/4 cup sorghum flour
3/4 tsp gluten-free baking powder
1/8 tsp sea salt or salt
3 tsp xanthan gum
1/4 cup (1/2 stick) vegan margarine, cold, cut into pieces
1/3 cup vegetable shortening, refrigerated or frozen
1 teaspoon apple cider vinegar
1/4 cup vegan greek yoghurt or vegan sour cream
Tapioca flour/starch for dusting
Egg replacer (made up per instructions) for brushing


In a bowl, add all dry ingredients together and whisk thoroughly.
Add butter, shortening, vinegar and yogurt/sour cream.
With a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mold it like clay with your hands.
If the dough is too wet add more starch (corn or tapioca); if the dough becomes too dry and begins to crack, create a well in the center of the dough and add 1-2 drops of cold water.
With your hands form it into a ball and refrigerate for 1 hour.
Roll dough according to your recipe.
To fill your gluten free phyllo dough, preheat oven to 350°F.
Generously dust a flat clean surface with tapioca starch.
Cut dough into 10 equal parts. I actually only got 8 parts but I wanted bigger squares.
Leave one part out and refrigerate the others until needed.
There is no need to cover the dough, as it does not dry out easily.
Flatten a piece of dough on the surface and dust the top with tapioca starch.
Roll the dough out to about 1/8" thick or less; lift dough from underneath with a sharp knife; dust surface again and turn dough over; cut into a 4x4" square.
While holding the dough piece in your hand, viewing it as a diamond shape, brush some egg replacer on the inside edges of one side of the dough - one of the triangles in the diamond.
This will help keep it sealed once closed.
In one half of the square near a corner, add a little over 1 tablespoon desired filling; fold the other side over the top of the filling creating a triangle shape; and pressed edges to seal.
You may use a pastry edger to create scalloped edges.
Add parchment paper to a baking sheet; spray parchment lightly with olive oil; bake for 15 minutes.
Increase temperature to 375°F and bake for an additional 12-16 minutes (depending upon how brown you want them)

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