Description
Crisp, flaky, and 100% gluten free! This homemade filo pastry recipe is ideal for savory or sweet dishes. Made from pantry staples, it’s light, flexible, and family tested.
Ingredients
Scale
- 2 cups gluten free flour blend (with xanthan gum)
- 1/2 cup tapioca starch
- 1/4 cup cornstarch
- 1 tsp salt
- 3 tbsp olive oil
- 3/4 cup warm water (adjust as needed)
- Extra tapioca starch for rolling
Instructions
- In a large bowl, mix the gluten free flour, tapioca starch, cornstarch, and salt.
- Add olive oil and warm water gradually. Mix to form a soft, smooth dough.
- Divide the dough into small balls. Cover with a damp towel and rest for 20 minutes.
- Roll each ball between two sheets of parchment paper until very thin.
- Sprinkle extra tapioca starch between sheets if layering.
- Use immediately or cover with a damp towel while assembling your dish.
Notes
You can store unbaked sheets in the fridge wrapped in plastic for up to 24 hours.
Don’t skip resting the dough—it helps improve flexibility when rolling.
Use gluten free puff pastry as a substitute if filo is too thin to handle.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dough
- Method: Rolling
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 sheet
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg