Gluten-free and Dairy-free Apple Strudel

I know you know our friend, Winfield Hobbs. He is a man of many talents: chiropractor, musician, artist and one of my top recipe testers. He also happens to be quite a performer, that is, both in the dancing and acting arenas. His summer role is that of a pastry chef and he asked me to develop a gluten-free apple strudel, which he could prepare for the cast as they put in their numerous rehearsal hours. As it turns out, at least one of the cast members is gluten-sensitive. So, as part of his birthday dinner, I developed this recipe. It followed a traditional Hasenpfeffer main course. I think he like it.

It is difficult to achieve the flaky, light pastry dough one associates with strudel without the incorporation of gluten or dairy. This improvisation is but a beginning to many future improvements, which will illuminate the screens of my blog as they come to fruition. So many ideas, so many recipes, so many responsibilities. I have stacks of recipes and postings awaiting publication. I do my best and appreciate your patience.

So, this is for Win. He is as much kin to us, like the brother I never had, and the friend we each value. And as I sit here in the garden on a dulling summer evening, a family of chickadee babes bathes in our fountain. Eight little siblings in all, their innocence invading our garden like a cool breeze on a scorching summer day. They come in turn, one after another, and then all together – splashing, drinking and frolicking – as my dog, Sabrina, and I look on from no more than 3 feet away.

For the love of family…thanks to all those who are mine.

Gluten-free and Dairy-free Apple Strudel

Strudel Dough:

½ c. + 2 T. tapioca flour

½ c. sorghum flour

½ c. millet flour

½ c. super-fine white rice flour

2 T. almond flour

1 pk. unflavored gelatin

1 organic egg

½ c. organic hemp milk

2 T. honey

3 tsp. xantham gum

Apple Filling:

2 lb. organic Granny Smith apples, peeled, cored and thinly sliced

¼ c. organic raisins soaked in spiced rum

½ c. organic cane sugar, fair-trade

1 T. organic cinnamon

1-2 tsp. organic lemon zest

½ c. organic coconut oil (melted)

Preheat oven to 400 degrees.

Place the raisins in a bowl and pour the rum atop. Let them soak for at least 30 minutes.

In a large bowl, mix the flours and salt together gently. Create a well in the center; pour in ¼ c. of the hemp milk and the egg. Stir the wet ingredients gently into the dry, adding the additional hemp milk as needed until a smooth and pliable dough has formed. Remove the dough and knead gently on a lightly rice-floured surface for 5-10 minutes, or until it seems to have a sense of smooth, elasticity. (This will feel differently from working with a gluten-based flour, so be aware to look for smoothness more than elasticity.) Place the dough in a bowl and cover with plastic wrap; allow it to rest for 1-2 hours in a warm environment.

Peel, core and slice the apples, placing them in a large mixing bowl upon completion. Combine them with the sugar, cinnamon, raisins, lemon zest and coconut oil, stirring very gently to combine.

Flour a large working surface of pastry cloth with super-fine white rice flour. Roll out the dough into a large, thin rectangle, working it until you have a 9x13 inch area, no more than 1/8” in thickness. (Keep your hands lightly floured as you work to avoid sticking of the dough to your fingers.) You may find you need to stretch the dough to achieve the desired thinness; gently press any tears back into place.

Gently spoon the filling into the center of the rectangular dough, spooning all the juices into the area. You may gauge the thickness of the strudel based upon your dough configuration. Carefully fold the dough around the filling to form a rectangle, very carefully piercing the edges together to seal them. (If you find it helpful, a little bowl of hemp milk may be handy. Dip your fingers into the hemp milk and use it as an adhesive for sealing the edges.)  If there is excess dough, ensure the seals are tight, and then cut the excess away, pressing the remaining seams firmly. Place a cookie sheet or jellyroll pan atop the seam side; very gently (and with the enlistment of a companion, if available) flip the pan over by way of the pastry cloth so that the strudel is seam side down on the baking sheet.

Place in the preheated oven and bake for 10 minutes, then reduce the heat to 350 degrees and continue baking for 30 minutes, or until the pastry is golden brown. If so inclined, brush the top of the pastry with melted coconut oil throughout the baking process.

Allow setting 10 minutes before serving, then enjoying with a scoop of dairy-free vanilla ice cream or drizzle with fresh dairy-free vanilla yogurt.

Enjoy.

Copyright 2011 Taylor Donovan

Source: www.taylorstable.com