Homemade Wheat-free Filo Pastry
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Difficulty:
advanced
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
- Ingredients
- ¼ cup sweet rice flour
- ¼ cup Tapioca flour
- ¼ cup Potato starch
- ¼ cup Corn starch (plus extra for dusting)
- ¼ cup sorghum flour
- ¾ tsp gluten-free Baking powder
- ⅛ tsp salt
- 3 tsps xanthan gum
- ¼ cup butter (chilled and diced)
- ⅓ cup vegetable Shortening (chilled)
- 1 tsp Cider vinegar
- ⅜ cup non-fat, plain Yogurt
- 1 egg white (for brushing)
Preparation steps
1.
Put the dry ingredients into a mixing bowl and mix thoroughly.
2.
Add the butter, shortening, vinegar and yoghurt. Using a pastry cutter or 2 knives, cut the wet ingredients into the dry until you can mould the mixture with your hands. If the dough is too wet add more cornflour; if the dough is too dry and begins to crack, create a well in the centre of the dough and add a little water.
3.
Form the dough into a ball, wrap in cling film and chill for at least 1 hour.
4.
Generously dust a surface with cornflour and place the dough on top. Dust the top of the dough with cornflour and roll out very thinly.
5.
Lift the dough from underneath with a sharp knife; dust the surface again and turn the dough over. Cut into the size required in the recipe - squares, triangles, etc.
6.
Brush some egg white on the inside edges of one side of the dough - this will help keep it sealed once closed.
7.
In one half of the square/triangle, near a corner, add a little over 1 tablespoon of filling; fold the other side over the top of the filling creating a triangle shape and press the edges to seal.
8.
Bake as instructed in the recipe.
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