Gluten-Free Phyllo Dough

Ingredients

• 4 cups all-purpose gluten-free flour + more for dusting
• 2 tbsp psyllium husk
• 2 tbsp sugar
• 1 tbsp xanthan gum (if your flour blend already contains it then reduce to 1/2 tbsp)
• 1 tsp salt
• 1.5 cups lukewarm water
• 3/4 cup unsalted butter, melted

Instructions

1. 1

   In a large bowl, combine the gluten-free flour,...: In a large bowl, combine the gluten-free flour, sugar, xanthan gum, and salt.

2. 2

   In a small bowl, add the psyllium husk...: In a small bowl, add the psyllium husk and ¾ cup water and stir for a few seconds. Let it sit for 1-2 minutes until a gel forms.

3. 3

   Add the psyllium husk gel, melted butter, and...: Add the psyllium husk gel, melted butter, and the remaining water to the flour mixture. Using a spatula, mix until the mixture comes together into a smooth ball of dough without any lumps of flour.

4. 4

   Divide the dough into 8 equal pieces.

5. 5

   Generously flour a clean kitchen counter and start...: Generously flour a clean kitchen counter and start rolling the dough pieces using a floured rolling pin. While you are rolling the dough, keep the rest in an airtight container to prevent drying.

6. 6

   Start rolling out the dough in a rectangular...: Start rolling out the dough in a rectangular shape. It doesn’t have to be perfect. Gently roll the pin from the middle of the dough towards yourself and not from all or any direction.

7. 7

   Once you roll the dough as thinly as...: Once you roll the dough as thinly as possible without tearing (~0.3 inches), trim the edges to create a somehow perfect rectangle shape. You can use a pizza cutter or a very sharp knife. Your dough should be 9x12 inches by now.

8. 8

   To move it carefully without tearing, use a...: To move it carefully without tearing, use a soft bristle brush to brush off the excess flour from the phyllo sheet. Fold in half and brush off the excess flour again. Now fold in half one more time and brush off all the excess flour. Now that you have a small rectangle, you can move it without tearing it. Store in an airtight container until you finish with the rest.

9. 9

   Repeat the same process for all the dough...: Repeat the same process for all the dough pieces.

10. 10

    You can use the phyllo dough straight away...: You can use the phyllo dough straight away to make Gluten-Free Baklava or store it for later in the refrigerator. You can also freeze the phyllo dough.

11. 11

    To store them for longer, roll them in...: To store them for longer, roll them in between sheets of cling film wrap.