How to Make Gluten Free Filo Pastry
Updated: Sep 25
Gluten free filo pastry can be tricky to find, in fact... I've never found it! The good news is that you can make it at home with a little patience and an empty afternoon.
This recipe makes thin, flexible sheets of gluten free filo pastry that you can use for pies, parcels, baklava-style bakes, savoury tarts, and layered pastries. It takes a few practice rolls to get a feel for the dough, but it is forgiving. If a sheet tears, just scrunch it back up, knead it smooth, and try again.
About this gluten free filo pastry
Traditional filo relies on gluten to stretch into paper-thin sheets. Gluten free dough needs a little help to mimic that stretch. This recipe uses xanthan gum and psyllium husk to give the pastry structure, while potato starch and glutinous rice flour help with texture.
Despite the name, glutinous rice flour is gluten free. “Glutinous” refers to its sticky texture when hydrated, not to wheat gluten.
The dough should feel smooth and pliable, not wet or crumbly. It will not behave exactly like wheat-based filo, but it can still be rolled thin enough for lovely layered bakes.
Ingredients
You will need:
190 g gluten free flour, such as Doves Farm
20 g potato starch
20 g glutinous rice flour
1½ tsp sugar
A grind of salt
1½ tsp xanthan gum
10 g psyllium husk
150 ml water, for the psyllium husk
40 g butter, melted
40 ml water, for the dough
For rolling:
Fine rice flour, for dusting
Equipment
You do not need specialist kit, but these items make the process easier:
Mixing bowl
Small bowl
Spoon or spatula
Rolling pin
Clean work surface
Cling film
Slightly damp tea towel
Kitchen scales
Accurate weighing helps a lot with gluten free baking. A little too much flour can make the dough dry, while too much water can make it sticky and hard to roll.
Method
Mix the dry ingredients. Add the gluten free flour, potato starch, glutinous rice flour, sugar, salt, and xanthan gum to a mixing bowl. Stir well so the starches and gums are evenly distributed.
Hydrate the psyllium husk. In a small bowl, mix the psyllium husk with 150 ml water. Leave it briefly until it turns into a thick, gel-like ball. It may look a little strange, but this is what helps the dough hold together.
Bring the dough together. Add the psyllium mixture, melted butter, and 40 ml water to the flour mixture. Mix, then knead until you have a smooth ball of dough. It should feel soft and flexible, not sticky or dusty.
Prepare your rolling surface. Lightly dust your work surface with fine rice flour. Try not to use too much. A light dusting is enough to stop sticking without drying out the dough.
Roll one small piece at a time. Tear off a golf ball sized piece of dough. Keep the rest covered while you work. Roll the piece out as thinly as you can, turning it as needed and dusting very lightly if it starts to stick.
Aim for thin, even sheets. Roll the pastry thinner than you think you can. It may take a few goes to get the feel of it. If the sheet tears badly, knead it back into a ball and roll it again.
Cover each sheet straight away. As soon as you roll a sheet, cover it with cling film so it does not dry out. You can also place a slightly damp tea towel over the covered sheets for extra protection.
Repeat with the remaining dough. Continue tearing off small pieces, rolling them thinly, and covering each sheet until you have used all the dough.
Use the pastry while it is fresh. Gluten free filo is easiest to handle when freshly rolled. Brush the sheets with melted butter or oil as you layer them, depending on your recipe.
Tips for better gluten free filo
The biggest challenge with filo pastry is keeping it flexible. Thin dough dries quickly, and gluten free dough is especially sensitive to this.
Keep these tips in mind:
Keep the dough covered at all times. Only uncover the piece you are rolling. Leave the rest wrapped in cling film or under a damp tea towel.
Use fine rice flour for dusting. It is less absorbent than many gluten free flour blends, so it helps prevent sticking without changing the dough too much.
Do not panic if it tears. Tearing is normal, especially at the beginning. Knead the piece back together and roll again.
Roll gently but confidently. Pressing too hard can make the dough stick or split. Use steady, even strokes instead.
Avoid over-flouring. Too much dusting flour can make the pastry dry and brittle. Use just enough to stop sticking.
How thin should the sheets be?
The sheets should be as thin as you can manage without making them impossible to lift. They may not become quite as transparent as traditional filo, but they should be thin enough to layer easily.
A good guide is this: if the pastry feels delicate, light, and flexible, you are on the right track. If it feels thick and doughy, keep rolling.
For rustic pies or savoury parcels, slightly thicker sheets still work well. For crisp layered pastries, thinner is better.
How to use homemade gluten free filo pastry
Once rolled, this pastry can be used in many of the same ways as classic filo. Try it for:
Spinach and feta-style parcels
Baklava (find my recipe here)
Layered vegetable tarts
Apple or pear turnovers
Crispy pastry cups
Brush each sheet with melted butter before layering. This helps separate the layers and gives the pastry a more golden, flaky finish as it bakes.
Final tips before you start
Homemade gluten free filo pastry rewards patience. The first sheet might not be perfect, and that is fine. The dough is forgiving, so you can roll, re-knead, and roll again until you get a feel for it.
Remember the three key points: keep it covered, dust lightly, and roll it thinner than seems sensible. Once you have those down, this simple homemade filo opens up so many gluten free baking possibilities.
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