A round of applause to Karen of Gluten Free Sox Fan - she helped with a recipe that recreated the thin flaky texture of a strudel dough. But the shaping and baking was very different from a traditional wheat flour.
First Step
Mix the thimblefuls of flour mixes (the amounts were very small) into a pasty dough. Not much to look at.
Second Step
Spread pasty dough into even layer on Silpat or parchment. Any wrinkles in the parchment become fissures through which all filling leaks. Silpat would be better.
Third Step
Cook until it begins to release from the paper. Gently fill and roll, then cook again.
Fourth Step
Photograph before devouring.
The recipe for the gluten free strudel can be found here in the book Gluten-Free Baking with Culinary Institute of America.
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
Lessons Learned
1) Baking gluten free strudel is possible with a great team of advisers. I surprised myself. Despite not being hopeful about a great strudel - it was amazing.
2) Gluten free strudel is faster to make then regular - no stretching required!
3) For a thin flexible and flaky dough, this GF dough is loaded with egg, whey and soy protein. Not a problem in this household but loaded with potential allergens for other households.
17 comments:
Amazing...how wonderful that you did such a GREAT job with gluten free. the pastry is flakier, crisper looking & lighter than any others I've seen Mary! WOW!!
That looks great! What did you fill it with, it does not look like apple.
Walnuts and chocolate... I focused on the pastry since it was so new to me.
I agree with Deeba, Mary. Its difficult to believ this is gluten-free.
And you were saved the stretching! I was wondering how when I saw your post title.
Ahhhh Mary - simply a beautiful job! I'm so impressed at how thin and gorgeous this technique turned out. Man, I wish his recipes weren't filled with so many allergens for my household (whey, soy, albumin).
Awesome strudel Mary!
Natalie @ Gluten A Go Go
Wow,beautiful. I REALLY wish I'd used this recipe instead of the (three!!!) gluten-free recipes that I tried. Where did you find gluten-free soy flour? Bob's was not marked gluten-free so I was at a bit of a loss...
Anyway, gorgeous dough and gorgeous filling! Wish I could stop by for breakfast.
-Sea
YOU are amazing. How you can turn something that is so dependent on a gluten-component into this lovely creation - I bow down to you, woman. YOU ROCK. WOW. AWE. xxoo
Great Job Mary
It must taste crunchy as you baked twice, yummy!!!!
another successful double challenge
I'll have to try this... Your strudel looks like it came out great!
Your strudel dough is simply awesome!
Great job! I thought about trying wheat-free for my little one, but my suspicions that egg would be needed to make it work are confirmed!
flakey crust and chocolate cant steer ya wrong. Looks wonderful. :)
WOWOWOWOOWOWOOWOWOOWOWO WOW!!! Mary fab job at that I am bookmarking this method right away.
What a way to make it.Very unqiue and so quick I can make it for guests any time. Thanks for sharing!
my first time here Mary and love this place. :)
Wow I think yours looks better than the non gluten ones. Yum great challenge
only you can make a perfect gluten free strudel dough.
I was sure!
I had some problems with my preg I'll email you as soon as possible.
A beautiful job, Mary! I love it when things seem bleak but then turn out so well- how often does that happen to us Daring Bakers? :)
That looks amazing! I have to admit, last month got so crazy, that I didn't manage to make mine, despite finding that recipe. But I still plan to try soon. Particularly now after seeing how well it turned out!
Karen
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