Gluten free filo pastry! Hi all, had a request for a gluten free spanakopitta from one my Tweet buddies Liz , so i would use Rebecca Reilly's "Gluten-Free Baking" cookbook for the filo. here's her recipe( with american cup measurements): 1-3/4 c rice flour1/4 c sweet rice flour 4 t xanthan gum 1 t unflavored gelatin 1 egg 1/4 to 1/2 cup milk 1 stick unsalted butter, melted 1 T honey Mix together dry ingredients. Make a well in the dry ingredients large enough to hold the liquids. Lightly beat the egg with 1/4 c of the milk plus the butter and the honey. You may need to stir in more milk . Wrap the dough in plastic wrap until you are ready to use it. Refrigerate if not using right away. She uses it for baklava by doing this:Cut the dough into 6 pieces, keeping all but the one you are working with wrapped in plastic. Roll out one piece at a time between 2 sheets of plastic wrap about 16 inches long, rolling as thin as possible. Remove the top piece of plastic and flip the dough over into the pan. Continue to roll and layer, and I would think you would work this like regular filo, brushing with butter and keeping it from drying out. Obviously, remove the plastic wrap in between layers. Use the pastry for my recipe for spanakopitta here; Makes 14 medium sized ones! Preheat oven to 180 degrees C/350F/gas 4 Grease and cover a flat baking tray or stone tray with parchment paper 500g fresh young spinach leaves 400g Feta cheese 2 large eggs a pinch of cinnamon a good grating of nutmeg ground pepper 3 tablespoons grated anari or parmesan 400g filo pastry 200g melted butter Blanch the spinach in boiling water for a minute and drain thoroughly. When it has cooled, pull the leaves into smaller pieces and squeeze to drain any excess water. Put the spinach in a bowl with the feta , spices and seasoning and mix well , mashing as you go. then add the eggs and the anari or parmesan. Now prepare the filo - lay out one thin rectangular sheet and brush with butter ..keep the rest of the pastry covered to stop it from drying out. cover the first sheet with another and brush with butter again. cut the filo into approx 4 inch strips down its length. Put a tablespoon and a half of the spinach mixture in the bottom of each strip and fold the right corner over to the left side to form a triangle. fold the pastry again to create another triangle until you have a nice package 1brush all over with butter , place on the baking tray , and when all are done, bake for 15 to 20 minutes till crisp and golden! Bon appetite! the hardest bit is the pastry making here and the folding so this link is fab! http://www.youtube.com/watch?v=b-B5PqGj9F8 good luck! x |
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