Classic Apple Strudel, Gluten Free

Instructions

1. 1

   Mix the dough

   Whisk the gluten-free flour blend, xanthan gum, psyllium husk powder, and salt together thoroughly so the binders are evenly distributed. Pour in the warm water, 3 tablespoons oil, and vinegar and stir until it forms a soft, slightly sticky dough. It will look wetter than you expect right now, which is correct.

2. 2

   Knead and hydrate

   Knead on an oiled counter for 3 to 4 minutes, just until smooth. There's no gluten to develop, so there's no slapping and no long knead here. Cover and let the dough rest for 30 minutes. The psyllium and starches need that time to absorb the water; the dough will go from tacky to supple and distinctly stretchy.

3. 3

   Rest the dough

   Coat the ball thinly in oil, cover with an upturned bowl, and leave it at room temperature for another 30 minutes. A total rest of about an hour gives you dough that rolls thin without crumbling at the edges.

4. 4

   Toast the breadcrumbs

   Melt the 4 tablespoons butter in a skillet over medium heat, add the gluten-free breadcrumbs, and stir constantly for 4 to 5 minutes until golden and fragrant. Gluten-free crumbs are often drier and darker to begin with, so watch them closely and go by smell as much as color. Cool completely on a plate.

5. 5

   Build the filling

   Warm the rum if using and soak the raisins in it while the dough rests, then drain. Toss the apples with the sugar, cinnamon, lemon zest, lemon juice, raisins, and walnuts right before assembling, so the sugar doesn't have time to draw out juice.

6. 6

   Roll the dough thin

   Heat the oven to 375°F. This dough is rolled rather than hand-stretched, so skip the tablecloth: place the dough between two large sheets of parchment and roll outward from the center into a rectangle about 20 by 14 inches and roughly 1/16 inch thick. Peel off the top sheet; the bottom sheet stays put and becomes your rolling aid. If any cracks open at the edges, press them closed with an oiled fingertip.

7. 7

   Fill and roll

   Brush the sheet with two-thirds of the melted butter. Scatter the toasted crumbs over the third nearest you, leaving a 2-inch border, then add the apples with a slotted spoon, leaving the liquid behind. Fold the side borders in, then lift the parchment and use it to roll the strudel away from you into a log. Roll a little more snugly than you would with wheat dough, since this pastry won't shrink to hug the filling as it bakes.

8. 8

   Bake

   Transfer the log seam side down onto a parchment-lined baking sheet. Brush generously with the remaining butter and bake 45 to 50 minutes, brushing again at 25 minutes. Gluten-free pastry needs the extra time and a darker, more confident brown to reach true crispness, so don't pull it at the first hint of gold. The surface should sound hollow and papery when tapped.

9. 9

   Rest and serve

   Let it rest 25 minutes before slicing. This pastry firms up considerably as it cools and cutting too early will tear it. Dust with powdered sugar and slice on the diagonal with a serrated knife, sawing gently rather than pressing down.

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Baker's Tips

• 1.

  Use firm, tart apples like Granny Smith, Braeburn, or Bramley. Soft varieties such as McIntosh collapse into applesauce and flood the pastry.

• 2.

  Slice the apples about 1/8 inch thick. Chunks won't cook through in the time the pastry takes to brown.

• 3.

  Bread flour works beautifully here and stretches even more willingly than all-purpose, thanks to its higher protein.

• 4.

  A few small tears while stretching are normal and will seal themselves once rolled. A large hole can be patched with a scrap from the trimmed edges.

• 5.

  Work fast once the dough is stretched. Thin sheets dry out and turn brittle within minutes, so have your filling ready and your butter melted before you start pulling.

• 6.

  Strudel is at its best within a few hours of baking. If you want it ahead, assemble the unbaked log, freeze it solid, and bake straight from frozen with 10 extra minutes.