Finally tried this out and the result was amazing! So tasty and I was able to eat baklava for the very first time (I’ve had to eat gluten free for most of my life). Thank you so much for sharing this recipe!
My mom just had to give up wheat for health reasons and was sad she couldn’t eat baklava anymore. I took a shot at finding a gluten free recipe and was so glad to find this video! Your baklava look amazing and I’m so happy the recipe doesn’t have any hard to find ingredients or premixes like many other vegan, GF recipes. Cant wait to try it!!
Hello, first of all, I would like to thank you and congratulate you. It is interesting that you can make gluten-free, vegan phyllo dough so easily, but it seems so practical. As a Turk, I will definitely try this recipe. The only difference is that when we are making baklava, we heat the oil a little and pour it on the baklava after the cutting process is finished, before putting it in the oven. We boil the syrup and let it cool before we start making the baklava. In this way, the sherbet cools down until the baklava is cooked. We do not use cinnamon or saffron in baklava syrup, Indians generally prefer them, but this is a matter of preference. 🙂 Finally, we pour the syrup into the baklava while the baklava is hot. Baklava should be hot and syrup should be cold. This way it becomes crispy. Bon appetit ❤
Just wow! This is such a creative, straightforward recipe. Thank you so much for sharing!! I've been looking for a gf and vegan phyllo dough for years and you've made my dream come true!
This is genius and thank you so much for developing. I teach the community how to use vegan clean food ingredients. I have a health ministry and will be sharing your video on my health ministry page. Thanks so much!!!
It looks absolutely delightful! Thanks! One suggestion, though, why don’t you use a square non stick griddle pan, so you don’t have to shape a square into a circle pan? Thanks again!
Hi, do I need to make this flour mix? I’ve seen other phylo dough made with just a regular gf flour mix, would that turn out the same or do you think this is specifically better for phylo?
Any 1:1 flour mix should work fine - just adjust the liquid to flour ratio, which will vary slightly for different flour mixes. It should be like a thin pancake batter consistency, so add more water or flour as needed.
Looks a great recipe and method , but I would have enjoyed the tutorial more WITHOUT the fast-pulse background theme. Baking is a creative, and focused and often relaxing process.
This looks amazing...the first GF phyllo I've seen that is actually really thin. Can I use a good all-purpose GF baking flour or does it need to be the combination of flours you mention. Thanks!
Gf flour mix should be fine! They generally already include some xanthan gum, so if it does you might use a little less. Just add all the flour amounts together for your measurement of flour.
I tried it. It was pretty amazing. At first I thought it wasn’t going to work. I stood and stared at the pan thinking “that’s never going to come off”, but it did! My jaw dropped, and stayed that way pretty much through the entire process. I made my mother’s spanakopita filling (burek where we come from 🇦🇱), put it between six layers on the bottom and six layers on the top in an 8 x 8 glass baking pan, and it was delicious. And… It reheated beautifully in the oven, crisped up even more. Thank you so much!
If it were the primary flour, it would - but mixed with other mild tasting flours the flavor doesn’t come through. If you are particularly sensitive to the flavor, you could sub other flours like amaranth or sorghum.
Wondering why it needs the Agave if it already has the half a cup of sugar? Is there a replacement for the Agave or can we just add more sugar if we have a sensitivity to Agave?
traditionally this would be honey, but since it's vegan I used agave (just adds a nice flavor). You could certainly just add more sugar with some extra water in place of the agave, or if you're ok with honey you can use that.
I see that other recipes do it with rice paper, so that should work. Rice paper is pretty thick by comparison, so you won’t get the same flaky quality. I’ve never tried it myself, so I can’t really vouch for it.
This recipe is unbelievable, you are a genius Jerry. Thanks a million. By the way, I tried it with rice paper, it came out really hard, very difficult to chew, almost like plastic. Not sure if it was me, or that you aren't supposed to bake rice paper, though.
@@furkandoyguni used 1 layer of wet rice paper to roll spanikkopita filling & baked it on silicone liner to a crispy brown. Single layer worked! A vegan butter or salted olive oil baste would make it better tastewise
I had tried this technique before from other videos and failed eatch time. I believe it was down to the temperature of the pan being too high. Thanks for pointing that out.
![No Binder Gluten-Free Turkish Flatbread [Vegan]](/img/n.gif)
Finally tried this out and the result was amazing! So tasty and I was able to eat baklava for the very first time (I’ve had to eat gluten free for most of my life). Thank you so much for sharing this recipe!
You don’t know how happy that makes me! Thanks for letting me know!
My mom just had to give up wheat for health reasons and was sad she couldn’t eat baklava anymore. I took a shot at finding a gluten free recipe and was so glad to find this video! Your baklava look amazing and I’m so happy the recipe doesn’t have any hard to find ingredients or premixes like many other vegan, GF recipes. Cant wait to try it!!
This is genius. Such a creative way around the challenges of gluten free cooking! I'm very impressed 👍
This video deserves a gold medal. Amazing
Thank you!
Genius recipe! As a celiac I've missed this for many years, excited to try this recipe out!!
Hello, first of all, I would like to thank you and congratulate you. It is interesting that you can make gluten-free, vegan phyllo dough so easily, but it seems so practical. As a Turk, I will definitely try this recipe. The only difference is that when we are making baklava, we heat the oil a little and pour it on the baklava after the cutting process is finished, before putting it in the oven. We boil the syrup and let it cool before we start making the baklava. In this way, the sherbet cools down until the baklava is cooked. We do not use cinnamon or saffron in baklava syrup, Indians generally prefer them, but this is a matter of preference. 🙂 Finally, we pour the syrup into the baklava while the baklava is hot. Baklava should be hot and syrup should be cold. This way it becomes crispy. Bon appetit ❤
Thanks so much for the feedback!
This is actually easier then I was thinking in going to try this!!!!
easy, but time consuming :)
Holy moly! This is definitely a labor of love! Thank you for sharing this recipe! I can’t wait to try it!
Just wow! This is such a creative, straightforward recipe. Thank you so much for sharing!! I've been looking for a gf and vegan phyllo dough for years and you've made my dream come true!
Awesome!! Let me know how it goes!
Thank you so much for this amazing recipe!
That looks decadent and delicious!
This recipe was so easy and the results were amazing. Thanks Chef❤😊
Love to hear that!
This is genius and thank you so much for developing. I teach the community how to use vegan clean food ingredients. I have a health ministry and will be sharing your video on my health ministry page. Thanks so much!!!
Thanks so much!
You are very welcome and thank you!!!
This is so cool! Never seen it be done like this before. I have to try it! Thank you for sharing!
This looks amazing. I'm going to try these layers of gluten-free phyllo for Spanikopita for Christmas.
awesome! Let me know how it goes! BTW I think next time I'm going to try arrowroot instead of tapioca, because I think it will be a better texture.
@@CookingWithJerry I have both arrowroot and tapioca in my cabinet (I think, lol). If I do, I'll try arrowroot and let you know how it turns out.
Just recently developed a gluten intolerance. I will definitely try this out.
First time hearing of u. U r my hero! I've been thinking a lot about how to pull off a v gf baklava. U nailed it! I'm subscribing.
Thank you!
It looks absolutely delightful! Thanks!
One suggestion, though, why don’t you use a square non stick griddle pan, so you don’t have to shape a square into a circle pan?
Thanks again!
haha if I had a pan like that I would certainly use it!
Hi, do I need to make this flour mix? I’ve seen other phylo dough made with just a regular gf flour mix, would that turn out the same or do you think this is specifically better for phylo?
Any 1:1 flour mix should work fine - just adjust the liquid to flour ratio, which will vary slightly for different flour mixes. It should be like a thin pancake batter consistency, so add more water or flour as needed.
@@CookingWithJerry thank you so much!
Looks a great recipe and method , but I would have enjoyed the tutorial more WITHOUT the fast-pulse background theme. Baking is a creative, and focused and often relaxing process.
Thanks for the feedback! I’ve softened the music on later videos, but I’m considering changing it out for something different.
What a recipe thanksalot ❤
Wow!!! Thank you!!
Jerry you are amazing!
Nice
You are a genius ❤️
❤Bacwal Racep sent
Thank you!
Want! Need!
This looks amazing...the first GF phyllo I've seen that is actually really thin. Can I use a good all-purpose GF baking flour or does it need to be the combination of flours you mention. Thanks!
Gf flour mix should be fine! They generally already include some xanthan gum, so if it does you might use a little less. Just add all the flour amounts together for your measurement of flour.
Thank you! I will try and report back!
You forgot the orange blossom 🌸
That’s the Lebanese version. This recipe is the Greek version. Small differences. Pls let us know how it comes out though :)
CN u make some of that for me. I need a make that can cook. My bf doesn’t cook or knows how. 😂🤣
You can also make this fabulous dish with maple syrup. I prefer real maple syrup, so if you can find it and is able to afford it, be my guest.
One more question-have you used this phyllo for spanakopita? Thanks again!
I haven't yet, but that's certainly on my list of things to try!
I tried it. It was pretty amazing. At first I thought it wasn’t going to work. I stood and stared at the pan thinking “that’s never going to come off”, but it did! My jaw dropped, and stayed that way pretty much through the entire process. I made my mother’s spanakopita filling (burek where we come from 🇦🇱), put it between six layers on the bottom and six layers on the top in an 8 x 8 glass baking pan, and it was delicious. And… It reheated beautifully in the oven, crisped up even more. Thank you so much!
@@elledee6822 you just made my day! Thanks for the feedback!
Doesn't millet flour gives a bitter after taste?
If it were the primary flour, it would - but mixed with other mild tasting flours the flavor doesn’t come through. If you are particularly sensitive to the flavor, you could sub other flours like amaranth or sorghum.
@@CookingWithJerry i think sorgum will be good, I will try 🙏👍
I followed the recipe, including using the millet flour. The results were amazing...no bitter taste at all.
How to substitute the millet flour and the brown rice flour
Not sure what your restrictions are - you could perhaps sub with sorghum or amaranth - just make sure the consistency looks right
Why is this music so loud?
Sorry about that - I’ve mixed the music softer on later videos. I’m always trying to improve!
@@CookingWithJerry thank you for your response! I was happy to find your recipe but couldn't get over the loud music.
Wondering why it needs the Agave if it already has the half a cup of sugar? Is there a replacement for the Agave or can we just add more sugar if we have a sensitivity to Agave?
traditionally this would be honey, but since it's vegan I used agave (just adds a nice flavor). You could certainly just add more sugar with some extra water in place of the agave, or if you're ok with honey you can use that.
Is this recipe in your cookbook?
I have a Baklava recipe in my first book (Just Desserts), but this one is simpler and much better.
Hi! I'm argentinian and here we don't have vegan butter, is there any replacement i could use?
In order for it to still be vegan
You might look up recipes for homemade butter. You could probably just use oil or a combination of oils, since it’s being melted anyway.
@@UMAmiaui would think coconut oil would work great & the flavor goes well
Will it work if I just buy rice paper sheets?
Is there a difference between using a pastry brush and a basting brush?
I see that other recipes do it with rice paper, so that should work. Rice paper is pretty thick by comparison, so you won’t get the same flaky quality. I’ve never tried it myself, so I can’t really vouch for it.
@@jeagerengaurd2917 any brush will do :)
This recipe is unbelievable, you are a genius Jerry. Thanks a million. By the way, I tried it with rice paper, it came out really hard, very difficult to chew, almost like plastic. Not sure if it was me, or that you aren't supposed to bake rice paper, though.
@@furkandoyguni used 1 layer of wet rice paper to roll spanikkopita filling & baked it on silicone liner to a crispy brown. Single layer worked! A vegan butter or salted olive oil baste would make it better tastewise
I had tried this technique before from other videos and failed eatch time. I believe it was down to the temperature of the pan being too high. Thanks for pointing that out.
Neat technique, but Teflon & plastic cookware is toxic
I don’t use Teflon or anything with PFOAs, PTFEs, or PFAs. There are “safe” non stick surfaces.
@@CookingWithJerry hm.. stainless steel, some glass brand, & non-glazed clay pots are what I've been recommended