De Omni Scribili

Scribblings Of Ed Wiebe

Rollkuchen

Gluten Free Rollkuchen

1   cup  Sweet rice flour
1/2 cup  Millet flour
1/2 cup  Coconut flour
1/2 cup  Tapioca starch

1 tsp  xanthan gum
2 tsp  baking powder
1/2 tsp salt
4 tbsp (about 1/4 cup) of melted butter
2 eggs
1/3 cup 1% milk
1/3 cup 10% cream (half & half)

Mix dry ingredients well.
Combine milk, cream, butter, eggs and mix well.
Add dry ingredients to wet in a mixer, mix until 
a smooth dough is formed. It will be a bit crumbly
it’s GF). Roll out dough onto lightly floured 
(rice flour) surface until it is about 1/2 cm thick.

Cut into strips, puncturing the centres.
Deep fry in a shallow pan of oil.
Rolkuchen made with evil gluten.
1/2    cup  milk
1/2    cup  sour cream
2           eggs
2-3    cups flour
1/2    tsp  baking soda
1      tsp  baking powder

Roll out the dough and cut into strips.  Nick the centres of the strips
to prevent them from puffing up too much.  Deep fry in shortening (or lard 
-- the traditional way -- if you have the guts).  Eat with honey and/or 
watermelon (arbuse).

The dough should be quite soft adding too much flour makes them tough.

Please be careful when deep frying.

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