Gluten Free Phyllo Dough


2 large eggs

1 cup whole milk (soy milk will work but not quite as well)

3½ cups GF all purpose flour mix (approx.)


Whisk milk and eggs together and place in you mixer bowl.

Using the dough hooks, gradually add the flour with your machine on low speed.

Keep adding flour only until the dough is no longer sticky.

Cover with plastic wrap and let rest for 2 hours.

Remove the dough from the bowl and cut it into 8 equal parts.

Generously “flour” your rolling board and rolling pin with cornstarch.

Flatten one piece of dough on the floured board (use the palm of your hand) to about 5” X 7”.

Run your rolling pin over the dough 4 or 5 times front to back/back to front, then 4 or 5 times left to right/right to left. This should give you a fairly rectangular sheet about 14” X 18” (Make sure you keep dusting with cornstarch, so it doesn’t stick)

Use this sheet in the recipe you want to make before rolling out the next piece. (You don’t want it to dry out and get brittle)

Stay tuned for recipes that require Phyllo J


6 thoughts on “Gluten Free Phyllo Dough

  1. Pingback: Vegan MoFo 1.3: Easy Cream Cheese Wontons « The Unintentional Vegan The Unintentional Vegan

  2. April- you could substitute potato starch or arrowroot for the corn starch.

  3. Is there a substitute for the corn starch used to “flour” the rolling surface and pin? I have serious issues with corn as well.

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