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
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
2-3 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
The dough should be quite soft adding too much flour makes them tough.
Please be careful when deep frying.
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