Homemade Gluten Free Filo Pastry (Phyllo Dough)

5 g (1 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 4g.)

150 g (½ cup + 2 tbsp) lukewarm water

200 g (1 ⅔ cups) plain gluten free flour blend, plus extra for flouring the surface (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

15 g (4 tsp) caster/superfine or granulated sugar

5 g (2 tsp) xanthan gum (If your gluten free flour blend already contains xanthan gum, then reduce the amount to about 4g or 1 ½ tsp.)

2 g (½ tsp) salt

30 g (¼ stick) unsalted butter, melted and cooled until warm

Directions at theloopywhisk.com

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