Amazing gluten-free phyllo crust sheet and let your imagination to turn it into a sweet or savoury recipe of your choice.
Put the water in a small bowl and sift the 2 types of flour.
Mix them well with an egg beater to make a nice batter.
Place a non-stick pan over a pot of boiling water. (WARNING: the steam coming out of the pot can cause a burn, so be very careful. I'm telling you because I’ve burned myself the first time I cooked them.)
When the pan that is on the pot with the boiling water heats up, brush the batter on it. You may need to go over it 2-3 times so it covers all the surface well.
At first you will see it become transparency/see-through and takes the usually color that phyllo crust sheets have.
To know when it is ready, you ‘ll found out that the edges coming off the sides of the pan. We peel it off a little and pull it gently to remove it all.
Put them on a plate one on top of the other.
If we don't use them immediately for cooking something at that moment, cover them well with clinging film so they don't dry out. I have kept them out of the fridge for up to 2 days.
Servings 0