GF FRUIT STREUDEL

September 22, 2014 / jonesd / 0 Comments

I am still looking for where I got this recipe to check milk & picture

Ingredients:
PASTRY
1 cup Carol’s Sorghum Blend (sorghum, tapioca, potato or cornstarch – can sub br rice for S.)
¾ cup tapioca starch flour
½ cup sweet rice flour (glutinous rice) or almond flour
¼ sugar, divided
1 tsp xanthan gum
1 tsp guar gum (*or more xanthan gum)
½ tsp salt
½ tsp active dry yeast
½ cup shortening (*I used Earth balance, but you could also use spectrum)
? cup 1% milk (non dairy is fine)
1 tsp. vinegar or lemon juice
1 egg, beaten to a foam, for brushing/ OR butter or margarine, melted

FILLING (see below): own choice (see APPLE CARDAMOM, BLUEBERRY MINT recipes), seasoned bread crumbs

1. DOUGH: Place the dry ingredients & shortening in your food processor and blend. Add milk & vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour.

2. Warm one disk in your hand and put on a 15-inch sheet of wax paper. Cover the dough with plastic wrap and roll it to a ? inch thin rectangle about 10X12 inches.

3. Place a rack in the middle of the oven. Preheat the oven to 350F.

4. FILLING: Make filling of your choice. Sprinkle middle of rectangle with seasoned bread crumbs, then add your filling. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper. Transfer the struedel to a 15×10 baking sheet.

6. Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or melted margarine and sprinkle with sugar, and return to oven to bake 10 minutes more or until the struedel is completely browned.

7. Cool the strudels on the pan on a wire rack 15 minutes. Cut each struedel into 6 slices.
Serve warm or at room temperature.