Gluten Free Baklava

By Leanne Overlander | Recipes

Dec 11

BakalavaWith 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.

Gluten Free Baklava
A delicate treat to that is hard to believe is gluten free.
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  1. 1 1/3 C. warm water
  2. 1 Tbsp sugar
  3. 1 tsp active dry yeast
  4. 2 eggs
  5. 3 1/2 C. gluten free all purpose flour
  6. Melted butter to use between layers
  7. Whole cloves for garnish
  1. 2 C. chopped pecans
  2. 2 C. chopped walnuts
  3. 1 C. chopped almonds
  4. 1 C. sugar
  5. 1 Tbsp ground cinnamon
  6. 1 tsp ground cloves
  1. 3 C. sugar
  2. 1 1/2 C. water
  3. 1/2 C. Brandy
  4. 3 tsp honey
  5. 1 slice of lemon
  6. 2 cinnamon sticks in pieces
  1. Combine the yeast with the warm water and sugar and allow to set until it proofs (bubbles).
  2. Mix in the flour and eggs until a dough forms.
  3. Set aside in a warm spot for 1 hour.
  1. Mix all filling ingredients and set aside until needed.
  1. Mix together in a saucepan over medium heat until the sugar is completely dissolved.
  2. Remove lemon slice and cinnamon sticks
  3. Set aside until needed.
  1. After dough has sat for an hour, divide into 16 small balls.
  2. Keep the balls under a moist dish towel to keep the dough from drying out.
  3. Dust a flat surface with powdered sugar and begin to roll out the dough ball; you want to make paper thin sheets.
  4. Once the dough is thin enough, carefully transfer to a baking dish (dough is extremely fragile and tears will happen, don't stress about it, these tears will not be noticeable in the final product, just piece it together).
  5. Brush this layer with butter; go gently as the dough will want to stick to the pastry brush.
  6. Repeat 3 more times for a total of 4 layers.
  7. Spread 1/3 of the filling over the first 4 buttered layers.
  8. Repeat this whole process 2 more times, the last 4 layers will be your top and there should be no filling left over at this point.
  9. Once the layers are all assembled, carefully cut into 1" x 2" squares.
  10. Pour filling over the assembled baklava.
  11. Adorn each baklava square with a whole clove
  12. Let sit in fridge 8 hours or overnight to allow the sauce to soak in.
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About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.