Gluten-Free Baklava

Inspired by baklava, this gluten-free bake folds walnuts or pistachios and cinnamon into a buttery batter, then soaks the hot pan with a honey, lemon and water syrup. A rest of 2 to 3 hours, or overnight, lets the syrup sink in for sticky, nutty squares.

Prep: 15 min Cook: 30 min Total: 225 min Serves: 4

At a glance: This medium desserts recipe yields 4 servings in about 3h 45m (15 min prep, 30 min cook). It uses 11 ingredients — including gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated October 25, 2026. Browse more desserts recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Baklava: When preparing this desserts recipe, this baklava uses a GF-blend pastry instead of filo, so keep store-bought wheat filo out of the work area entirely. Walnuts or pistachios and ground cinnamon should be labeled gluten-free, along with the flour blend.

Gluten-Free Notes for Gluten-Free Baklava: This recipe is designed to be entirely free from gluten-containing grains, utilizing a gluten-free flour blend for its structure.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

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 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 In a separate medium bowl, whisk together the 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 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 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)

308

Calories

Protein

53g

Carbs

13g

Fat

Fiber

137mg

Sodium

Tips & Notes

Tip: Pour cooled syrup over hot baklava (or hot syrup over cooled baklava), never hot on hot, so the layers stay crisp.
Tip: Cut the pieces before baking; a sharp knife through the baked layers crushes them.
Substitution: Pistachios or a mix of walnuts and almonds all work for the filling.
Storage: Keep covered at room temperature for up to 5 days. Refrigeration makes the syrup crystallize and the layers chewy.

Common questions

How long does Gluten-Free Baklava take?

Gluten-Free Baklava takes about 3 hours 45 minutes, including resting time: 15 minutes to prep and 30 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Baklava with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Baklava?

Check gluten-free all-purpose flour blend, granulated sugar, unsalted butter, melted before they go into Gluten-Free Baklava. This baklava uses a GF-blend pastry instead of filo, so keep store-bought wheat filo out of the work area entirely. Walnuts or pistachios and ground cinnamon should be labeled gluten-free, along with the flour blend.

Which gluten-free swaps does Gluten-Free Baklava use?

Gluten-Free Baklava relies on a gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Baklava be stored?

Storage: Keep covered at room temperature for up to 5 days. Refrigeration makes the syrup crystallize and the layers chewy.

Learn More

The Science of Gluten-Free Baking

Understand why gluten-free baked goods behave differently and how to fix common issues.

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items.