I found a good recipe for strudel dough that bakes well, is flaky and seems to work. I tried two other recipes and they just didn’t hold up well.
1 1/2 cups white rice flour
1/2 cup tapioca flour
1 teaspoon baking powder
1 teaspoon xantham gum
1 cup (2 sticks) melted butter
1/2 cup ricotta cheese
1/2 cup sour cream
Mix the flours, baking powder and xantham gum (I just whisked them together until thoroughly combined). Stir in the butter, add the ricotta and sour cream. Dough will look more like cooked cereal then dough.
Chill for at least two hours – I chilled overnight.
To make strudel:
Preheat your oven to 400 degrees.
I cut the dough in quarters (easier to work with) and rolled out on waxed paper sprinkled with sweet rice flour.
Put a layer of filling (I used apricot jam), then sprinkle cinammon sugar over top, and then a layer of finely crushed pecans. Start at one end, roll up until you have your roll. Too much filling, and this may break open while baking.
Bake on cookie sheet lined with parchment paper for approximately 25 minutes or until golden brown.
GFS
Hi Steve,
I am looking forward to trying your Strudel recipe. I miss my grandmother’s holiday strudel.
I just had a great, new gluten free cookie….Minnie Beasley’s Almond Lace cookies. My daughters tried them at farmer’s market last month and asked if they were gluten free and they told her they were coming out with a GF cookie soon. Yesterday, at Evergreen farmer’s market I tasted my first one and it was great!! My kids tried them and said they couldn’t tell that they were gluten free. They are a “fancier” cookie so I am going to serve them this year for my holiday desserts. Yum!
They are sold at some Colorado farmer’s markets and can be ordered online….www.minniebeasleys.com. I am so excited to have finally found a cookie (that I don’t have to make on my own) that tastes like a “normal” delicious cookie.
I’ve been looking for a good strudel recipe. I have a gluten recipe that a german friend taught me to make. I’ve been wanting to convert that, but maybe this recipe would work with the filling I use for the german one