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 Cafes of Vienna, Budapest and Prague by Rick Rodgers.
Gluten Free Strudel Dough
3 Tablespoons gluten free flour blend
1 egg white (about 2 Tablespoons)
2 teaspoons water
1 teaspoon canola oil
1/4 teaspoon xanthum gum
Preheat oven to 375 degrees. Mix all ingredients with a rubber spatula to form a thick dough. spread dough as thin as possible onto parchment paper making a 6"x12" rectangle. Bake for 3-4 minutes or until the sheet of strudel lifts easily off of parchment paper. Increase oven temperature to 400 degrees. Place your preferred strudel filling (I made a peaches and cinnamon) about an inch from the edge of the dough and roll up. Brush with egg wash or melted butter and sprinkle with sugar. Bake for 15 minutes at 400 degrees. Cool before serving.
You can brush melted butter around the edges to help seal your dough, but I forgot and it turned out fine.