With a few simple ingredients and a bit of patience, you can create a gluten-free version of this versatile dough that serves as the foundation for an array of delectable dishes.

Ingredients

2 cups gluten-free all-purpose flour blend
1/2 tsp xanthan gum (helps with elasticity)
1/2 tsp salt
1/2 cup warm water
2 tbp olive oil
1 tsp apple cider vinegar

Directions

In a mixing bowl, combine the gluten-free flour blend, xanthan gum, and salt.
Whisk together until well combined.

In a separate bowl, mix the warm water, olive oil, and apple cider vinegar.
Slowly pour the wet ingredients into the dry ingredients, stirring continuously until a dough forms.
You may need to adjust the amount of water slightly depending on the consistency of the dough.

Once the dough comes together, knead it on a lightly floured surface until smooth and elastic.

Gluten-free dough tends to be stickier, so use extra flour as needed.

Divide the dough into small balls, about the size of golf balls.

Roll out each ball of dough into a thin sheet using a rolling pin. Dust the surface and rolling pin with more gluten-free flour as needed to prevent sticking.

Once rolled out, carefully transfer each sheet onto a piece of parchment paper or a clean kitchen towel.
Stack the sheets on top of each other, separating them with parchment paper or towels to prevent sticking.

Use the phyllo dough sheets immediately in your recipe, or store them in an airtight container in the refrigerator for up to 2 days.

Note: Gluten-free dough can be more delicate than traditional dough, so handle it gently to prevent tearing. Additionally, keep in mind that gluten-free phyllo dough may not be as thin and flaky as traditional phyllo, but it can still be used to make delicious gluten-free pastries and dishes.