Delicious pies filo pastry pies with potato and tuna.

Filo Pastry

Gluten-free filo pastry is not an easy recipe to come by. Lucky for you, we have a delicious and simple one right here!

3.66 from 32 votes
Delicious pies filo pastry pies with potato and tuna.
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Filo Pastry

Prep Time20 mins
Course: Main Course
Calories: 1248kcal

Ingredients

  • cups super-fine white rice flour
  • ¼ cup sweet rice flour
  • ¼ cup sorghum flour
  • 4 teaspoons xanthan gum
  • 1 teaspoon agar powder or gelatin
  • 1 egg
  • ½ cup warm milk of choice (rice, hemp, soy), divided
  • 1 stick unsalted butter or margarine or dairy-free replacement , melted
  • 1 tablespoon honey

Instructions

  • Mix rice flour, sweet rice flour, sorghum flour, xanthan gum and agar together. In a separate bowl, combine egg, milk, butter and honey.
  • Make a well in the dry mixture and add the liquids. Mix together using a fork, gradually incorporating the dry ingredients into the wet. The dough should be soft but not sticky. If dough is too dry, add more milk.
  • Gather dough into a flat cake. Wrap in plastic wrap until ready to use. Dough may be refrigerated for later use but should return to room temperature before it is rolled out.

Nutrition

Nutrition Facts
Filo Pastry
Amount Per Serving
Calories 1248 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 178mg59%
Sodium 471mg20%
Potassium 505mg14%
Carbohydrates 248g83%
Fiber 16g64%
Sugar 24g27%
Protein 29g58%
Vitamin A 435IU9%
Calcium 183mg18%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dough Pastry
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  1. Avril Daniels
    December 11, 2019

    You don’t give instructions as to how thin to roll this pastry, can you please advise on the procedure

    1. Carol Kicinski
      December 12, 2019

      Hi Avril,
      Filo is going to be pretty thin, but it depends what you’re using the dough for. Certain pastries might work better with a different thickness. You want it about as thick as 7-10 sheets of printer paper but can also make it thinner or thicker depending on preference and how you’re using it. It’s hard to give an exact measurement, but I do hope this helps!

  2. Rachel
    February 25, 2020

    Does anyone know if this recipe works well for Baklava

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