Carol Fenster Strudel Recipe
1 cup Carol’s Sorghum Blend
3/4 cup tapioca starch flour
1/2 cup sweet rice flour
1/4 sugar, divided
1 teaspoon xanthan gum
1 teaspoon guar gum (*or more xanthan gum)
1/2 teaspoon salt
1/2 teaspoon active dry yeast
1/2 cup shortening (*I used Earth balance, but you could also use spectrum)
1/3 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
*1) Make the dough. Place the dry ingredients and shortening in your food processor and blend. Add milk and 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 1/8 inch thin rectangle about 10*12 inches.
3) Place a rack in the middle of the oven. Preheat the oven to 350F.
4) Make filling of your choice. *MY MODIFICATIONS sprinkle middle of rectangle with seasoned bread crumbs. Then add filling of choice. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper* Transfer the strudel 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 meltedmargarine and sprinklewith sugar,and return to oven to bake 10 minutes more or until the strudel is completely browned. Cool the strudels on the pan on a wire rack 15 minutes. Cut each strudel into 6 slices.Serve warm or at room temperature.
*abbreviated from the cookbook instructions, but essence remains*