Gluten Free Peach Strudel - Daring Bakers May Challenge

Making a gluten free strudel seemed like a pretty daunting challenge and I almost gave up before I started. I'm so glad I stuck with it as this ended up being the easiest challenge I've faced as a daring baker. With a little guidance from the Culinary Institute of America I was able to adapt a recipe and ended up with something easy to mix up using ingredients I always have on hand. What more could I ask for!

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
pinch salt

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.

I sprinkled it with sugar before placing it in the oven. Next time I might do a cinnamon sugar mixture to sprinkle on top.