Gluten-Free Baklava with

Ingredients

• 1.5 cups gluten-free all-purpose flour blend (with xanthan gum) 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, melted 0.5 cup unsalted butter, melted
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup finely chopped walnuts or pistachios 1 cup finely chopped walnuts or pistachios
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 cup honey 0.5 cup honey
• 0.25 cup water 0.25 cup water
• 1 tbsp lemon juice 1 tbsp lemon juice

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan or line it with parchment paper, ensuring some overhang for easy removal.

2. 2

   In a large bowl, cream together the melted unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until fragrant.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can toughen the pastry.

4. 4

   In a small bowl, combine the finely chopped walnuts or pistachios with the ground cinnamon. Gently fold this nut mixture into the batter until evenly distributed. Spread this filling evenly into the prepared baking pan, smoothing the top with a spatula.

5. 5

   Bake in the preheated oven for approximately 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. While the baklava is baking, prepare the syrup: In a small saucepan, combine the honey, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes until slightly thickened. Once the baklava is out of the oven, immediately pour the warm syrup evenly over the hot pastry. Allow the baklava to cool completely in the pan for at least 2-3 hours, or preferably overnight, to allow the syrup to soak in and the pastry to firm up. This resting period is crucial for achieving the best texture.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.