Q & AReturn to ->Ask the Cook->Substitutions | QUESTION: Do you have a substitute gluten free recipe for filo pastry. The type used for making Greek spinach pie? | CONNIE SARROS: I have a filo recipe, but I must give credit to its originator, Dimitrios Douros. It is involved, but well worth the effort. The critical step is rolling the dough thin enough. GF doughs tend not to hold together as well as wheat mixtures. When rolling out the dough, I use a 1-inch by 24-inch dowell (a rolling pin isn't wide enough). If the dough should break apart when transferring it to the pan, just piece it back together in the pan-- when it bakes the break lines won't be very noticable. The Schar-B flour mix mentioned below can be purchased through several online GF mailorder companies.
HOMEMADE FILO (PHYLLO)
1 1/2 cups Schar-B flour mix
1 1/2 cups GF Pantry Country French Bread Mix
1 tsp. salt (omit salt if using dough with a sweet, dessert filling)
1 tsp. GF dry yeast
3 tsp. sugar
1 tsp. dough enhancer
1 cup milk, warmed to 110 degrees
2 eggs at room temperature
Cornstarch
Combine flour mix, French bread mix and salt in a bowl; set aside. In another bowl, stir together yeast, sugar and dough enhancer. With a whisk, stir in the warm milk until it foams. Let set for 10 minutes. In a larger bowl, whisk eggs, then whisk in yeast mixture until thoroughly combined. Slowly stir in flour, a little at a time, blending well after each addition. You may need to add a bit more of the flour mixture (depending on the humidity of the day) until dough is not sticky. Cover and let rise in a warm spot for 1 1/2 hours. Cut the dough into 8 equal pieces (for spanakopita) or 16 equal pieces (for baklava). Remove 1 piece, keeping the rest covered so they don't dry out. Roll out 1 piece of dough at a time on a flat surface that has been sprinkled with cornstarch. When the dough is double in size, roll it around the dowel, then unroll it, face down, into the pan.
|
|
