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Gluten Free Apple Roll

Last year after our Passover Seder I took the leftover charoset and turned it into a rolled cake that I served my family a few days later on Easter. It was so good I was thinking about it all year and eagerly awaiting the leftovers so I could once again make this cake. Until I remembered the whole “gluten-free-thing” and then I started wondering what to do.

Then I realized that I have my mojo back and adapting recipes to gluten free doesn’t intimidate me anymore (although, admittedly, it probably still should sometimes!). I used my now standard gluten free flour mix for cakes and it turned out beautifully. I’m almost starting to wonder what the big deal is about gluten when I seem to be able to get along so well without it!

 

Gluten Free Apple Roll
Ingredients

  • 1/2 batch of charoset (about 3 cups)
  • 2 sticks unsalted butter, room temperature
  • 2 cup evaporated cane juice
  • 2 large egg
  • 2 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 3 1/2 cup Brown Rice Flour Mix
  • 3 1/2 tsp xanthan gum

Instructions

  • Prepare the charoset according to the instructions and set aside.
  • Cream the butter and sugar in a standing mixer.
  • Slowly add the egg, milk, and vanilla. Beat until smooth.
  • Whisk together the dry ingredients and slowly add to the wet.
  • Pat the dough into an oval and put onto a well floured surface.
  • Using a well floured rolling pin roll the dough out so it is about 20 inches long and 10 inches wide.
  • Spread the charoset onto the dough and leave a 1/2 inch border on the top and sides and a 2 inch border on the bottom.
  • Gently and slowly roll the loaf from the top to bottom.
  • Crimp the sides and roll the loaf onto it’s bottom seam.
  • Cut it in half and place them side to side on a half sheet pan lined with a slipat sheet.
  • Sprinkle the top with cinnamon sugar.
  • (At this point you can wrap in saran wrap and then in foil and freeze for up to 2 months. Or…)
  • Put it in the refrigerator for a minimum of 1 hour to rest.
  • Bake in a preheated 350 degree oven for 45 minutes.
  • Remove from oven and cool. Slice to serve.

Preparation time: 20 minutes

Cooking time: 45 minutes

Number of servings: 12-16