By Wendy Stoltz, Florina Dobre / Last Modified On August 28, 2023

If you've missed light, buttery, and crispy thin phyllo dough, I've got you covered. Make your favorite appetizers, snacks, entrees, and desserts with this gluten-free phyllo dough recipe. I've tested it over and over, and now you can enjoy your favorite treats!

So, what is filo pastry (phyllo dough)? Firstly, both terms filo pastry and phyllo dough are used interchangeably and are the same thing. With origins in Turkey, this dough has been made popular in making all Greek treats. 

If you are new to gluten-free flours read my gluten-free flour blend article. If you love all sorts of pastries, then make this tried and trusted recipe for a buttery, flaky, gluten-free puff pastry and then make these delicious gluten-free apple turnovers. 

GLUTEN-FREE PHYLLO DOUGH RECIPE

Filo means "leaf" in Greek. It is a paper-thin pastry used to make a crispy and flaky covering for delicious Greek treats. 

I had my reservations about making this phyllo dough the correct thinness with gluten-free products, but with testing and more testing, you get to enjoy the results of what I feel is the perfect GF phyllo dough.

Read below for tips on rolling the dough and my step-by-step process for success. What will you be making with this filo pastry?

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE PHYLLO DOUGH

Tried and tested - It's a tried and tested recipe for all your favorite phyllo treats. Now you don't need to miss treats while being gluten-free. You can make your favorite appetizers, snacks, entrees and desserts.

Great texture - This dough bakes up to a light, buttery, and crispy thin texture. 

It is paper thin - The dough is perfectly thin, and that's what you need for spanakopita, apple strudel, and baklava.

INGREDIENTS IN GLUTEN-FREE PHYLLO DOUGH

Flour - 3 cups all-purpose gluten-free flour + more for dusting. I've used Bob's Red Mill Resealable Gluten-Free All Purpose Baking Flour. 

Psyllium husk - 2 tbsp psyllium husk.

Sugar and salt - Add sugar and salt for taste.

Xanthan gum - 1 tbsp xanthan gum (if your flour blend already contains it, then reduce to ½ tbsp)

Water - 1.5 cups lukewarm water

Butter - Unsalted butter that's melted.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE PHYLLO DOUGH

Mixing bowls - These Pyrex mixing bowls come in handy.

Rolling pin - I use the traditional wooden rolling pin.

If you have any questions about making gluten-free phyllo dough, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE PHYLLO DOUGH

1. In a large bowl, combine the gluten-free flour, sugar, xanthan gum, and salt.
2. In a small bowl, add the psyllium husk and ¾ cup water and stir for a few seconds. Let it sit for 1-2 minutes until a gel forms.
3. Add the psyllium husk gel, melted butter, and the remaining water to the flour mixture. Using a spatula, mix until the mixture comes together into a smooth ball of dough without any lumps of flour.
4. Divide the dough into 8 equal pieces.
5. Generously flour a clean kitchen counter and start rolling the dough pieces using a floured rolling pin. While you are rolling the dough, keep the rest in an airtight container to prevent drying.
6. Start rolling out the dough in a rectangular shape. It doesn’t have to be perfect. Gently roll the pin from the middle of the dough towards yourself and not from all or any direction.
7. Once you roll the dough as thinly as possible without tearing (~0.3 inches), trim the edges to create a somehow perfect rectangle shape. You can use a pizza cutter or a very sharp knife. Your dough should be 9x12 inches by now.
8.  To move it carefully without tearing, use a soft bristle brush to brush off the excess flour from the phyllo sheet. Fold in half and brush off again the excess flour. Now fold in half one more time and brush off all the excess flour. Now that you have a small rectangle, you can move it without tearing it. Store in an airtight container until you finish with the rest.
9. Repeat the same process for all the dough pieces.
10. You can use the phyllo dough straight away to make gluten-free baklava or store it for later in the refrigerator. You can also freeze the phyllo dough.
11. To store them for longer, roll them in between sheets of cling film wrap.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free phyllo dough, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE PHYLLO

Use high quality butter - This adds a rich flavor to the dough.

Use a rolling pin - Use a rolling pin. If you have a thin rolling pin, it works better.

Rest the dough - It is best to rest the dough overnight in the refrigerator, but if you don't have time, you can use it immediately.

Roll the dough correctly - It is important that the dough is rolled correctly for that paper-thin result. View my tips below.

IS THERE SUCH A THING AS GLUTEN-FREE PHYLLO?

Traditionally not, but with this gluten-free phyllo recipe, you have a great recipe to make it yourself. Ensure you use gluten-free ingredients. I always check the labels to ensure the products are in fact free of gluten.

IS ATHENS PHYLLO DOUGH GLUTEN-FREE?

Athens Foods had a range called gluten-free phyllo bites. They had three flavors, namely: spinach and cheese, buffalo style chicken, and steak fiesta. I have viewed their main website and can't locate them. So, they may no longer be available. 

TIPS ON ROLLING OUT THE FILO PASTRY

Thin rolling pin - If you have one, use a thin rolling pin to achieve that paper-thin dough.

Use plastic wrap - Use plastic wrap between the dough and the countertop, as well as on top of the dough, before using the rolling pin. It helps with the sticky dough. Not a requirement, but it does help.

Keep the rest of the dough in an airtight container - While you are rolling the dough, keep the rest in an airtight container to prevent it from drying out.

Rectangular shape - First, make a rectangular shape of the dough.

Roll dough outwards - Start from the center of the dough and roll outwards. Don't roll it out in all directions.

WHAT CAN I USE INSTEAD OF PHYLLO DOUGH?

You can use puff pastry, but it will not yield the same results. It is, however, a suitable alternative. 

IS PUFF PASTRY THE SAME AS PHYLLO DOUGH?

No, they are different. Puff pastry is laminated with butter creating thin airy layers, whereas phyllo dough is a paper-thin dough using less fat.

WHAT IS THE DIFFERENCE BETWEEN HOMEMADE AND STORE-BOUGHT PHYLLO DOUGH?

I find store-bought to be drier, not as flexible, and it tends to crack. 

HOW DO I STORE GF PHYLLO DOUGH?

Store the homemade GF filo dough in the refrigerator for up to 1 week or freeze it.

CAN I FREEZE GF PHYLLO DOUGH?

You can freeze the GF phyllo dough for up to 2 months. 

CAN YOU MAKE THIS GLUTEN-FREE PHYLLO DOUGH AHEAD OF TIME?

Yes, you can. You can store it in the refrigerator for 1 week or freeze it for up to 2 months if you intend on making it later on.

WHAT CAN I USE THIS GLUTEN-FREE FILO PASTRY FOR?

You can make the following from this homemade GF filo pastry:

Spanakopita - This is a Greek savory pie filled with spinach and feta.

Apple strudel - This is a pastry filled with apples and raisins.

Baklava - This is a layered pastry dessert made of filo pastry. It is then filled with chopped nuts and sweetened with honey.

Continue to Content

Yield: 8 phyllo sheets

Gluten-Free Phyllo Dough

Print

If you've missed light, buttery, and crispy thin gluten-free phyllo dough, I've got you covered. Make your favorite appetizers, snacks, entrees and desserts with this filo dough recipe.

Prep Time 1 hour

Total Time 1 hour

Ingredients

• 3 cups all-purpose gluten-free flour + more for dusting
• 2 tbsp psyllium husk
• 2 tbsp sugar
• 1 tbsp xanthan gum (if your flour blend already contains it then reduce to ½ tbsp)
• 1 tsp salt
• 1.5 cups lukewarm water
• ¾ cup unsalted butter, melted

Instructions

1. In a large bowl, combine the gluten-free flour, sugar, xanthan gum, and salt.
2. In a small bowl, add the psyllium husk and ¾ cup water and stir for a few seconds. Let it sit for 1-2 minutes until a gel forms.
3. Add the psyllium husk gel, melted butter, and the remaining water to the flour mixture. Using a spatula, mix until the mixture comes together into a smooth ball of dough without any lumps of flour.
4. Divide the dough into 8 equal pieces.
5. Generously flour a clean kitchen counter and start rolling the dough pieces using a floured rolling pin. While you are rolling the dough, keep the rest in an airtight container to prevent drying.
6. Start rolling out the dough in a rectangular shape. It doesn’t have to be perfect. Gently roll the pin from the middle of the dough towards yourself and not from all or any direction.
7. Once you roll the dough as thinly as possible without tearing (~0.3 inches), trim the edges to create a somehow perfect rectangle shape. You can use a pizza cutter or a very sharp knife. Your dough should be 9x12 inches by now.
8. To move it carefully without tearing, use a soft bristle brush to brush off the excess flour from the phyllo sheet. Fold in half and brush off the excess flour again. Now fold in half one more time and brush off all the excess flour. Now that you have a small rectangle, you can move it without tearing it. Store in an airtight container until you finish with the rest.
9. Repeat the same process for all the dough pieces.
10. You can use the phyllo dough straight away to make Gluten-Free Baklava or store it for later in the refrigerator. You can also freeze the phyllo dough.
11. To store them for longer, roll them in between sheets of cling film wrap.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 296mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.