Baklava (Vegan, Gluten Free)

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  • Опубликовано: 29 окт 2024

Комментарии • 82

  • @blooplanet316
    @blooplanet316 2 года назад +23

    Finally tried this out and the result was amazing! So tasty and I was able to eat baklava for the very first time (I’ve had to eat gluten free for most of my life). Thank you so much for sharing this recipe!

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +6

      You don’t know how happy that makes me! Thanks for letting me know!

  • @lynn5815
    @lynn5815 3 месяца назад +1

    This recipe was so easy and the results were amazing. Thanks Chef❤😊

  • @SJ-gj7mx
    @SJ-gj7mx 2 года назад +5

    This video deserves a gold medal. Amazing

  • @neelsolanki9400
    @neelsolanki9400 2 года назад +6

    My mom just had to give up wheat for health reasons and was sad she couldn’t eat baklava anymore. I took a shot at finding a gluten free recipe and was so glad to find this video! Your baklava look amazing and I’m so happy the recipe doesn’t have any hard to find ingredients or premixes like many other vegan, GF recipes. Cant wait to try it!!

  • @daniellemederos4115
    @daniellemederos4115 Год назад +1

    Genius recipe! As a celiac I've missed this for many years, excited to try this recipe out!!

  • @MossyStoneGiant
    @MossyStoneGiant Год назад +2

    This is genius. Such a creative way around the challenges of gluten free cooking! I'm very impressed 👍

  • @sddavis9874
    @sddavis9874 3 года назад +3

    That looks decadent and delicious!

  • @sblszn7968
    @sblszn7968 10 месяцев назад +1

    Hello, first of all, I would like to thank you and congratulate you. It is interesting that you can make gluten-free, vegan phyllo dough so easily, but it seems so practical. As a Turk, I will definitely try this recipe. The only difference is that when we are making baklava, we heat the oil a little and pour it on the baklava after the cutting process is finished, before putting it in the oven. We boil the syrup and let it cool before we start making the baklava. In this way, the sherbet cools down until the baklava is cooked. We do not use cinnamon or saffron in baklava syrup, Indians generally prefer them, but this is a matter of preference. 🙂 Finally, we pour the syrup into the baklava while the baklava is hot. Baklava should be hot and syrup should be cold. This way it becomes crispy. Bon appetit ❤

  • @pixie3869
    @pixie3869 11 месяцев назад +1

    Just recently developed a gluten intolerance. I will definitely try this out.

  • @generallygenna
    @generallygenna 2 года назад +2

    Just wow! This is such a creative, straightforward recipe. Thank you so much for sharing!! I've been looking for a gf and vegan phyllo dough for years and you've made my dream come true!

  • @flyjoyce
    @flyjoyce 3 года назад +2

    Holy moly! This is definitely a labor of love! Thank you for sharing this recipe! I can’t wait to try it!

  • @cherylprovost-jones61
    @cherylprovost-jones61 3 года назад +2

    This is genius and thank you so much for developing. I teach the community how to use vegan clean food ingredients. I have a health ministry and will be sharing your video on my health ministry page. Thanks so much!!!

  • @amonrah1788
    @amonrah1788 2 года назад +2

    Thank you so much for this amazing recipe!

  • @lynneb.3935
    @lynneb.3935 2 года назад +2

    This looks amazing. I'm going to try these layers of gluten-free phyllo for Spanikopita for Christmas.

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +3

      awesome! Let me know how it goes! BTW I think next time I'm going to try arrowroot instead of tapioca, because I think it will be a better texture.

    • @lynneb.3935
      @lynneb.3935 2 года назад

      @@CookingWithJerry I have both arrowroot and tapioca in my cabinet (I think, lol). If I do, I'll try arrowroot and let you know how it turns out.

  • @essp3688
    @essp3688 Год назад

    This is so cool! Never seen it be done like this before. I have to try it! Thank you for sharing!

  • @wideawake5630
    @wideawake5630 2 года назад +1

    First time hearing of u. U r my hero! I've been thinking a lot about how to pull off a v gf baklava. U nailed it! I'm subscribing.

  • @dgsquare
    @dgsquare 3 года назад +3

    It looks absolutely delightful! Thanks!
    One suggestion, though, why don’t you use a square non stick griddle pan, so you don’t have to shape a square into a circle pan?
    Thanks again!

    • @CookingWithJerry
      @CookingWithJerry  3 года назад +7

      haha if I had a pan like that I would certainly use it!

  • @devanshijoshi883
    @devanshijoshi883 11 месяцев назад

    What a recipe thanksalot ❤

  • @Muttt13
    @Muttt13 Год назад +2

    Hi, do I need to make this flour mix? I’ve seen other phylo dough made with just a regular gf flour mix, would that turn out the same or do you think this is specifically better for phylo?

    • @CookingWithJerry
      @CookingWithJerry  Год назад +2

      Any 1:1 flour mix should work fine - just adjust the liquid to flour ratio, which will vary slightly for different flour mixes. It should be like a thin pancake batter consistency, so add more water or flour as needed.

    • @Muttt13
      @Muttt13 Год назад +1

      @@CookingWithJerry thank you so much!

  • @habibanasser7947
    @habibanasser7947 Год назад

    Nice

  • @Tzipporah36
    @Tzipporah36 2 года назад +1

    Wow!!! Thank you!!

  • @rashikumar2776
    @rashikumar2776 2 года назад

    You are a genius ❤️

  • @dianaharrison2280
    @dianaharrison2280 Год назад +1

    Looks a great recipe and method , but I would have enjoyed the tutorial more WITHOUT the fast-pulse background theme. Baking is a creative, and focused and often relaxing process.

    • @CookingWithJerry
      @CookingWithJerry  Год назад +1

      Thanks for the feedback! I’ve softened the music on later videos, but I’m considering changing it out for something different.

  • @NUONIKO_BROTHER_PBK
    @NUONIKO_BROTHER_PBK 2 года назад

    Thank you!

  • @elledee6822
    @elledee6822 2 года назад +1

    One more question-have you used this phyllo for spanakopita? Thanks again!

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +1

      I haven't yet, but that's certainly on my list of things to try!

    • @elledee6822
      @elledee6822 2 года назад +1

      I tried it. It was pretty amazing. At first I thought it wasn’t going to work. I stood and stared at the pan thinking “that’s never going to come off”, but it did! My jaw dropped, and stayed that way pretty much through the entire process. I made my mother’s spanakopita filling (burek where we come from 🇦🇱), put it between six layers on the bottom and six layers on the top in an 8 x 8 glass baking pan, and it was delicious. And… It reheated beautifully in the oven, crisped up even more. Thank you so much!

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +3

      @@elledee6822 you just made my day! Thanks for the feedback!

  • @sebsun
    @sebsun 2 года назад

    Wondering why it needs the Agave if it already has the half a cup of sugar? Is there a replacement for the Agave or can we just add more sugar if we have a sensitivity to Agave?

    • @CookingWithJerry
      @CookingWithJerry  2 года назад

      traditionally this would be honey, but since it's vegan I used agave (just adds a nice flavor). You could certainly just add more sugar with some extra water in place of the agave, or if you're ok with honey you can use that.

  • @elledee6822
    @elledee6822 2 года назад

    This looks amazing...the first GF phyllo I've seen that is actually really thin. Can I use a good all-purpose GF baking flour or does it need to be the combination of flours you mention. Thanks!

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +2

      Gf flour mix should be fine! They generally already include some xanthan gum, so if it does you might use a little less. Just add all the flour amounts together for your measurement of flour.

    • @elledee6822
      @elledee6822 2 года назад

      Thank you! I will try and report back!

  • @Tahnaiya
    @Tahnaiya 3 года назад

    Want! Need!

  • @starr8111
    @starr8111 6 месяцев назад

    How to substitute the millet flour and the brown rice flour

    • @CookingWithJerry
      @CookingWithJerry  6 месяцев назад +1

      Not sure what your restrictions are - you could perhaps sub with sorghum or amaranth - just make sure the consistency looks right

  • @veziribilinc
    @veziribilinc Год назад +1

    Doesn't millet flour gives a bitter after taste?

    • @CookingWithJerry
      @CookingWithJerry  Год назад +2

      If it were the primary flour, it would - but mixed with other mild tasting flours the flavor doesn’t come through. If you are particularly sensitive to the flavor, you could sub other flours like amaranth or sorghum.

    • @veziribilinc
      @veziribilinc Год назад

      @@CookingWithJerry i think sorgum will be good, I will try 🙏👍

    • @lynn5815
      @lynn5815 3 месяца назад

      I followed the recipe, including using the millet flour. The results were amazing...no bitter taste at all.

  • @UMAmiau
    @UMAmiau Год назад

    Hi! I'm argentinian and here we don't have vegan butter, is there any replacement i could use?

    • @UMAmiau
      @UMAmiau Год назад

      In order for it to still be vegan

    • @CookingWithJerry
      @CookingWithJerry  Год назад

      You might look up recipes for homemade butter. You could probably just use oil or a combination of oils, since it’s being melted anyway.

    • @DoyuLoveMe
      @DoyuLoveMe 4 месяца назад

      ​@@UMAmiaui would think coconut oil would work great & the flavor goes well

  • @lamiasdish608
    @lamiasdish608 2 года назад +1

    You forgot the orange blossom 🌸

    • @blesd4success
      @blesd4success Год назад +1

      That’s the Lebanese version. This recipe is the Greek version. Small differences. Pls let us know how it comes out though :)

  • @recycledminis
    @recycledminis 2 года назад +1

    Is this recipe in your cookbook?

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +1

      I have a Baklava recipe in my first book (Just Desserts), but this one is simpler and much better.

  • @henryford2950
    @henryford2950 2 года назад +1

    You can also make this fabulous dish with maple syrup. I prefer real maple syrup, so if you can find it and is able to afford it, be my guest.

  • @AzamKhan-od3lb
    @AzamKhan-od3lb 9 месяцев назад

    ❤Bacwal Racep sent

  • @helens.-pr2gx
    @helens.-pr2gx 8 месяцев назад +1

    I had tried this technique before from other videos and failed eatch time. I believe it was down to the temperature of the pan being too high. Thanks for pointing that out.

  • @irmakalember9403
    @irmakalember9403 3 года назад

    CN u make some of that for me. I need a make that can cook. My bf doesn’t cook or knows how. 😂🤣

  • @1jazzyphae
    @1jazzyphae 2 года назад +2

    This is actually easier then I was thinking in going to try this!!!!

  • @jeagerengaurd2917
    @jeagerengaurd2917 2 года назад

    Will it work if I just buy rice paper sheets?

    • @jeagerengaurd2917
      @jeagerengaurd2917 2 года назад

      Is there a difference between using a pastry brush and a basting brush?

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +1

      I see that other recipes do it with rice paper, so that should work. Rice paper is pretty thick by comparison, so you won’t get the same flaky quality. I’ve never tried it myself, so I can’t really vouch for it.

    • @CookingWithJerry
      @CookingWithJerry  2 года назад +1

      @@jeagerengaurd2917 any brush will do :)

    • @furkandoygun
      @furkandoygun 2 года назад

      This recipe is unbelievable, you are a genius Jerry. Thanks a million. By the way, I tried it with rice paper, it came out really hard, very difficult to chew, almost like plastic. Not sure if it was me, or that you aren't supposed to bake rice paper, though.

    • @DoyuLoveMe
      @DoyuLoveMe 4 месяца назад

      ​@@furkandoyguni used 1 layer of wet rice paper to roll spanikkopita filling & baked it on silicone liner to a crispy brown. Single layer worked! A vegan butter or salted olive oil baste would make it better tastewise

  • @perikvan
    @perikvan Год назад +1

    Why is this music so loud?

    • @CookingWithJerry
      @CookingWithJerry  Год назад +1

      Sorry about that - I’ve mixed the music softer on later videos. I’m always trying to improve!

    • @perikvan
      @perikvan Год назад +1

      @@CookingWithJerry thank you for your response! I was happy to find your recipe but couldn't get over the loud music.

  • @love-e6q1z
    @love-e6q1z Год назад

    Neat technique, but Teflon & plastic cookware is toxic

    • @CookingWithJerry
      @CookingWithJerry  Год назад +1

      I don’t use Teflon or anything with PFOAs, PTFEs, or PFAs. There are “safe” non stick surfaces.

    • @love-e6q1z
      @love-e6q1z Год назад

      @@CookingWithJerry hm.. stainless steel, some glass brand, & non-glazed clay pots are what I've been recommended