Gluten-Free Phyllo Dough / Filo Pastry

Ingredients

• 2 cups gluten-free all-purpose flour
• 2 teaspoons xanthan gum (reduce to 1 teaspoon if your blend already contains it)
• ¼ cup cornstarch
• 2 teaspoons sugar
• 1 teaspoon salt
• ¾ cup lukewarm water
• 2 tablespoons unsalted butter (melted)

Steps

1. 1

   In a large bowl, whisk together the gluten-free flour, xanthan gum, cornstarch, sugar, and salt until well combined.

2. 2

   Create a well in the center of the dry ingredients and pour in the lukewarm water and melted butter. Using a sturdy spoon or your hands, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.

3. 3

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and pliable. If the dough seems too sticky, add a little more gluten-free flour, 1 tablespoon at a time.

4. 4

   Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.

5. 5

   After resting, divide the dough into 4 equal portions. On a lightly floured surface or parchment paper, roll out each portion into a rectangular shape, about 1/8 inch thick.

6. 6

   Using a sharp knife or a pizza cutter, cut the dough into rectangles, approximately 10x8-inch. Cut into smaller rectangles as desired. Cover them with a damp towel or plastic wrap to prevent drying out.

7. 7

   Use the gluten-free phyllo dough sheets immediately or store them in an airtight container in the refrigerator for up to 3 days.