… aaaahhh … fresh, warm, vegan, gluten-free apple strudel served with vegan vanilla ice cream and vegan whipped cream always puts a smile on my face :).
I’ve been a bit afraid of baking a strudel with gluten-free flour in the past, but found out that it isn’t that difficult. Maybe the dough cannot be rolled out and stretched that thinly and needs to be handled with extra care, but it’s possible. You might want to experiment a bit with different gluten-free all-purpose flour mixtures to get the best results.
However, be careful when rolling out the dough and transferring the filled strudel to the baking sheet. In fact, it is probably best to roll it out on floured parchment paper and transfer the strudel with the parchment paper to the baking sheet. I haven’t tried the usual method of stretching and filling the dough on a piece of cloth, but you can try of course. Depending on how sweet you like it, you can add more or less sugar to the filling. I used xylitol.
The apple strudel is best served warm with vegan vanilla ice cream or vanilla sauce and whipped cream and you can sprinkle it with confectioner’s sugar if you with. Or simply serve plain :).