This authentic filo recipe is a bit more work than the Easy Filo Dough also featured, but the paper thin pastry that results is incredibly light, buttery, and flaky. You can make pastries that are better than even their gluten-containing cousins.

4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour

1 tsp salt

2 c warm water

1/2 c oil (preferably olive oil)

1/2 c butter, frozen

In the bowl of your food processor, pulse together the flour and salt.

Add the water and oil and run until the dough comes together in a ball and leaves the side of the bowl.

Immediately separate into four pieces.

Using a heavily floured surface (like a SilPat) roll the dough until it’s about 1/4 inch thick. Grate a tablespoon of the butter over the dough and fold in thirds. Roll out again, until 1/4 inch thick. Grate another Tablespoon of butter over the dough. Fold again in thirds and roll out paper thin, flouring often (you’ll need to do this quite often!).

You should be able to see through the dough, barely. Use anywhere filo dough is called for.