Tuesday, September 21, 2010

Gluten-Free Tuesday: Phyllo Dough!

As much as it pains me to say this (mostly because I absolutely love summer time and roasting myself outside in the heat), it is almost time for holiday cooking! Which means if you, like me, are looking at doing a gluten-free Christmas, Thanksgiving, or party for the first time, you're going to have to figure out how to change some of your favorite recipes to make them gluten-intolerant-friendly!

Phyllo dough is frequently used in recipes associated with the cooler part of the year. Below is a recipe (courtesy of Food.com) for phyllo dough that is gluten-free and looks like it should stick together really well, despite the missing gluten. And, as always, we have all of the ingredients at Food for Thought! Happy cooking!


1 3/4 cups rice flour
1/4 cup sweet rice flour
4 teaspoons xanthan gum
1 teaspoon gelatin
1 egg
1/4-1/2 cup milk, of choice***
1/2 cup butter or margarine, melted or 1/2 cup oil
1 teaspoon honey or 1 teaspoon agave nectar
***I have been told that whole milk works best, but even soy will work with this recipe! The recipe actually calls for 1/4 cup, but you might want the extra bit on hand in case the dough needs to be softer. Different rice flours can end up with different textures.

-Mix together rice flour, sweet rice flour, xanthan gum and gelatin.
-Make a well in dry ingredients large enough to hold the liquids.
-Lightly beat egg with milk, butter and honey.
-Pour this into well in dry ingredients.
-Mix everything together until you have a soft dough (add the extra milk here, if needed)
-Wrap dough in plastic wrap until ready to use.
-Store in refrigerator if not using immediately.

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