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> Seems like EVERYONE is looking for a gf phyllo [filo].   Came up with
> two things....edible Japanese rice paper available in oriental stores.
> There is also an Italian version which is used to make Panforte, Nick
> Malgeri mentiioned it on a PBS cooking show some time ago.
>
> Someone was kind enough to dig out a recipe
>
> GF Phyllo
>
> makes 2 8" sqaures of baklava
> 1 3/4 cup rice flour
> 1/4 cup sweet rice flour
> 4 tsp xanthum gum
> 1 tsp unflavored ungelatin
> 1 egg
> 1/4 to 1/2 cup milk
> 1 stick unsalted butter, melted
> 1 Tbs. honey
>
> Cimbine dry ingredients. Make a well in center large enough to hold wet
> ingredients.  Lightly beat egg, 1/4 cup milk, butter and honey.  Mix
> everything together until you have a soft dough.  [this could be done in
> mixer with dough hook]  Use more milk if nec to get a soft dough..wrap
> in plastic and store in frig until ready to use
>
> The instructions stopped there, I assume that after dividing,  you would
> roll it out as thin as possible and proceed as per your recipe.
> Remember, that thin pasty dries out quickly and need to be kept covered
> with a towel

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