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Bakclava-first Try Gluten Free

Jennas-auntie

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Jennas-auntie Apprentice
Jennas-auntie
Posted

Yeah, finally did it! Last night I made gluten free phyllo dough and bakclava-and it tasted...like baklava! I have only been able to find one recipe, the one by Rebecca Reilly in Gluten Free Baking. I used a superfine grind rice flour for the dough, and left out the orange flower water because I couldn't find it right away except online, and didn't want to pay $6+ in case it didn't work out (my old recipe doesn't call for it, and it only calls for a teaspoon). This recipe uses much less honey (which makes it cheaper) and less butter (less fat and actually makes it faster to make because you aren't buttering between each layer of phyllo dough).

When I make it again, I think I'll make a recipe and a half of the phyllo dough, because unless you have biceps of steel and unlimited patience peeling off tissue paper thin phyllo off plastic wrap, it gets a bit frustrating. I actually began leaving out layers of phyllo when I saw no way was there going to be enough, even though I could almost see through it when it was rolled out. It didn't set up well last night, but I didn't fear right away since baklava is always better after overnight anyway. I scooped some up on a spoon and thought, well at least it would be an incredible ice cream topping! Today it came out in well formed pieces. Worth it to try next time with the orange water when I get around to finding it. Interestingly it actually took less time-once you have it made it cooks for half an hour, rather than the hour and a half my old baklava recipe takes to slow cook. Has anyone tried making phyllo dough with a pasta maker, between plastic wrap so it won't stick? I've never used one, and have heard the gluten free pasta mixes are more finicky with pasta makers. If anyone who likes baklava is interested in trying it out, you can probably get it through your library or interlibrary loan. Anyhow, it's possible! :lol:

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jukie Rookie
jukie
Posted

WOW...I am bowing down in awe of you! Baklava is usually one my holiday specialties that the whole family looks forward to...but since going gluten and casein free this year, I hadn't even considered attempting it. Of course now that you've planted the seed, I may have to reconsider. Thanks for sharing the info!

Jennas-auntie Apprentice
Jennas-auntie
Posted
  • Author
WOW...I am bowing down in awe of you! Baklava is usually one my holiday specialties that the whole family looks forward to...but since going gluten and casein free this year, I hadn't even considered attempting it. Of course now that you've planted the seed, I may have to reconsider. Thanks for sharing the info!

Aw you're too kind-Momma Goose said she wanted to know how it went-I can see why they recommend doing it in 2 8x8 pans rather than a 9x13, it's hard to get dough big enough in the right shape for the 9x13. The dough recipe asks for milk but I bet you could use a milk replacer of some kind. When I try it again I'm going to try the sryup recipe topping from my old recipe rather than the sugar/water/cinnamon recipe they recommended in the gluten free book, and see if it works. I just love a more honey taste-the recipe for that, in case anyone else is brave enough to try it first is

Syrup for pouring on after baking:

2 1/2 cups honey

1 Tablespoon lemon juice

cinnamon as desired (I use about 1 teaspoon)

...about 5 minutes before removing baklava from oven, combine honey and lemon juice (and cinnamon) over medium heat until runny. Do not boil, just heat until consistency like water. Remove baklava, set on cooling rack and pour honey completely over it. Cover and let sit at least 4 hours (overnight is best).

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