With Christmas just around the corner, many are attending holiday parties. For those with Celiac Disease or gluten intolerance, these parties can be disappointing when you find there is no food that is safe to eat. My best recommendation, is to bring your own food, so you are certain you have something to eat. Here is a lovely delicacy that is a treat for everyone gluten free or not. Baklava was one of my husband’s favorite treats before we all went gluten free, so when we discovered our all purpose flour recipe it was one of the first things we experimented with. We had no idea what we were getting into. This recipe is not for the beginner in the kitchen, but I wanted to have some recipes for those who like a little challenge as well. Apparently my husband and I fall into the adventuresome type. The first time we made this it took us a very long time. A very, very long time. It was 8 hours non-stop, on our feet. Oh but it was so worth it! When you make traditional baklava you have the advantage of going to the grocery store and buying phyllo dough and using it right from the package. Assembly on the baklava may take you half an hour. Unfortunately there is no commercially sold phyllo dough, and so we had to make our own. What becomes so difficult is not the mixing of the dough, it is rolling out the 16 layers of paper thin sheets. Gluten free dough dries out fast and rips incredibly easy because it lacks the same kind of elasticity that gluten gives those made with wheat flours. It certainly was an adventure that first time. Subsequent times, the time to make it got shorter and shorter. It still takes us about 4 hours. I wish I could say this was a quick and easy recipe. I still believe the pay off is so worth it. it just melts in your mouth. So if you are up to it this is definitely a recipe that will wow your guests and leave them disbelieving it is gluten free.
- 1 C. (137 g) Brown rice flour
- 1 ¼ C (190 g) White rice flour
- ¼ C. (44g) Potato Starch
- 2/3 C. (90g)Tapioca flour
- ¾ C. (120g) Sweet white rice flour
- 1/3 C. (40 g) Cornstarch
- 2 tsp. (4g) Xanthan gum
- Mix all ingredients together and use like regular all purpose flour.