Gluten Free Baklava

Baklava has always been one of those top-tier desserts that we could only eat on special occasions because one bite would send us into a sugar coma for dayssss. But when we began our weight loss journey we vowed to myself that we wouldn’t miss out on desserts just because we're in a calorie deficit. Well, call us, the calorie slayer (our fellow millennials will get this reference), because we managed to make this Balkan classic into a macro friendly, dairy-free, gluten-free work of crunchy art.

After nailing our Rice Paper Spanakopita we thought, what else could we wrap up into this deliciously crispy rice paper shell? Baklava popped into our head instantly because that baked rice paper crunch? It’s the same kind of ASMR-worthy crunch you get when you bite into a fresh piece of baklava. So, of course we had to make the rice paper ft. baklava filling remix happen. The outcome? Better than we could have ever imagined. Whether you’re a fellow Balkan craving healthier versions of nostalgic treats, or you just like crispy, nutty perfectly sweet desserts that will satisfy your cravings in under 500 cals—this Gluten Free Baklava will hit the spot without spiking your blood sugar!

What stands out

As a proud Balkan, baklava is our comfort food – flaky, nutty, syrupy, and dangerously good. It’s a “blink and you’ve eaten half the tray” kind of dessert. But traditional baklava? A time-consuming project, loaded with butter and sugar, sending our blood sugar to the moon.

That’s where our gluten-free baklava with rice paper comes in — it’s faster, lighter, and dare we say, maybe even better (don’t snitch on us). It’s ready in just 15 minutes no syrup boiling, and no layering 37 sheets of phyllo. Plus, it’s dairy-free (use vegan butter), completely celiac-friendly and sweetened naturally with coconut sugar so it’s refined-sugar-free.

Nuts: Go wild with the nut selection! We used pistachios and walnuts, but hazelnuts and almonds are also good options.

Cinnamon: A must. Adds that warm, spiced flavour that makes this gluten-free baklava so good.

Coconut Sugar: Our refined sugar-free caramel tasting hero. It sweetens the filling perfectly without overpowering it.

Rice Paper: The MVP here — it gives the baklava a crispy exterior while keeping it gluten-free and straightforward to work with.

Butter: Brushed on the outside for that golden crispiness. Use your favourite vegan butter for a dairy-free version.

Kitchen tip

Soften your rice paper just enough to make it pliable—a quick 5-second dip in room temperature water is. Don’t over-soak it, or it can become too soft and sticky making it difficult to work with.

Gluten Free Baklava Variations and Substitutions

1. You can easily switch up the nuts in this recipe. While walnuts and pistachios are traditional, almonds, pecans, or hazelnuts work just as well. A mixed nut situation? Even better.
2. For a different texture — closer to the flaky bite of traditional baklava — you can use lumpia wrappers instead of rice paper. Just be sure to check if they’re gluten-free if that’s important for you.
3. If you don’t have coconut sugar, you can swap for date sugar or even monk fruit sweetener.
4. Drizzle a little honey over the top before serving. It’s optional, but should it be?

Gluten Free Baklava Tips and Tricks

• Don’t over-soak the rice paper: Soften your rice paper just enough to make it pliable—a quick 5-second dip in room temperature water is. Soaking it for too long will make it sticky and floppy.
• Double up layers: If your rice paper tears or feels too thin, add another soaked sheet of rice paper on top to reinforce.
• Pick a proper work surface: we suggest either using a damp cutting board or damp kitchen towel as your working surface. You want to make sure that your rice paper doesn’t stick while you roll.
• Don’t overfill: we know it’s tempting to stuff that baby to the max, but don’t overfill your rice paper baklava roll. Overfilling may tear the rice paper and cause the filling to poke out.
• Roll it like a pro: Roll the rice paper over the filling, tuck in the sides, and keep rolling into a rope. Then curl it into a coil shape.

Serve it with

• A cold glass of our Fruit Compote.
• Have a hankering for sweet and savoury? Pair it with our Rice Paper Spanakopita.
• A cup of strong coffee or espresso.
• Drizzle of warmed honey or maple syrup.
• If you’re just here for the dessert vibes and don’t particularly care about the calorie count, then go ahead – put a nice scoop of vanilla ice cream on top of a warm coil of Gluten Free Baklava.

Ingredients

Makes 1 roll

• 3 sheets rice paper
• ⅛ cup pistachios
• ¼ cup walnuts
• 1.5 tablespoons coconut sugar, 1/2 tablespoon reserved for the top
• 1 teaspoon cinnamon, to taste
• 1 teaspoon butter, melted

Equipment

• Air Fryer
• Measuring Cups + Spoons
• Large Food Processor
• rice paper

Method

1. In a food processor, add the nuts, cinnamon, and 1 tablespoon of the coconut sugar. Pulse for a few seconds until the nuts are fine. Set aside.
2. Next, take a sheet of rice paper dip it in room temperature water and repeat this step for all three sheets.
3. Place the wet sheets onto your work surface making sure to slightly overlap each one. Add the filling making sure to spread it evenly.
4. Take the end of the rice paper that's facing you and begin to roll it over the nuts. Fold over the sides and continue to roll until it looks like a rope.
5. Now, take one end of the rope and roll it onto itself into a coil. Brush with a little bit of butter and sprinkle on a touch more coconut sugar on top (from the reserved 1/2 a tablespoon).
6. Air fry at 400F for 6 minutes or until crispy and golden. Take it out and feel free to add a drizzle of honey on top. Enjoy!

Kitchen notes

• Nuts: Swap in any nuts you like—almonds, pecans, hazelnuts, or go wild with a mix!
• Wrappers: For extra flakiness, try lumpia wrappers (check if GF).
• Sweetener: No coconut sugar? Use date sugar or monk fruit instead.
• Soaking: Don’t over-soak the rice paper—5 seconds in room temp water is plenty. Too long and it gets sticky and floppy.
• Layers: If your rice paper tears or feels too thin, just add another soaked sheet to reinforce.
• Surface: Use a damp cutting board or kitchen towel so the rice paper doesn’t stick while rolling.
• Filling: Don’t overfill—too much can tear the rice paper or cause spillage.
• Rolling: Roll tightly, tuck in the sides, and curl into a coil shape like a pro.

Questions

Is rice paper gluten-free?

Yes! Traditional rice paper is made from just rice and water, which makes it naturally gluten-free. Always double-check the package though — sometimes they like to sneak weird stuff in.

Do we have to use vegan butter?

Not at all. If dairy isn’t a deal-breaker for you, regular butter works just fine.

How do we keep rice paper from tearing?

Handle the softened rice paper carefully and make sure you’re working on a non-stick surface to avoid any tearing. If it does rip (it happens to the best of us), just layer on another moistened sheet to patch it up.

Can we make these ahead of time?

While we didn’t try prepping these ahead of time (they were too busy going into our stomach immediately), we think they’d work well made the night before. Let us know if you have success with it!

How sweet are these?

They’re lightly sweet — think perfectly balanced, not a sugar bomb. If you’re used to classic syrup-soaked baklava, you can easily drizzle a little honey or maple syrup over the top.

Can this be baked in the oven?

Yes! The air fryer yields the crispiest resutls, but you can also bake these in a 375F oven for 15-20 minutes.