from scratch.
Sadly it's not gluten free, but I'm on the way to developing a GF filo dough. This is a necessary sacrifice to get there, because if I'm crap at rolling out normal dough, there's no way in heck I can roll out GF dough properly. And GF ingredients are way too expensive to practice with.
Sadly it's not gluten free, but I'm on the way to developing a GF filo dough. This is a necessary sacrifice to get there, because if I'm crap at rolling out normal dough, there's no way in heck I can roll out GF dough properly. And GF ingredients are way too expensive to practice with.