The creation of thin, layered dough, suitable for various culinary applications while excluding gluten-containing ingredients, presents a challenge in baking. Recipes for such dough aim to replicate the delicate, flaky texture of traditional versions that rely on gluten for their structure and elasticity. An example would be a set of instructions detailing the ingredients (such as gluten-free flour blends, starches, and binding agents) and techniques required to produce a dough comparable in appearance and performance to its wheat-based counterpart.
The significance of developing a method for producing this specialized dough lies in its accessibility for individuals with dietary restrictions, namely those with celiac disease or gluten sensitivities. The availability of this recipe allows these individuals to enjoy dishes traditionally made with filo pastry, expanding their culinary options. Historically, the replication of baked goods without gluten has been an ongoing effort, with significant advancements in ingredient technology leading to more successful outcomes.
