My mom, Grandma T, has a ton of peaches from her peach tree. After a few peach pies, she wanted to make something else. She came up with this gluten free peach strudel recipe, using up the last of the peaches in most delicious fashion. Her crust was based on a pie crust recipe from America’s Test Kitchen’s *The How Can It Be Gluten Free 2 cookbook and uses the ATK flour blend from the *first book.The flour recipe is available for free online. Note the use of frozen, diced butter – this will require just a little planning ahead. Here we go!
2 ½ cups of fresh peaches, peeled and sliced
1/3 cup light brown sugar
1 ½ tablespoons ATK flour blend
1/3 cup diced pecans
2 teaspoons vanilla
½ teaspoon cinnamon
Mix all ingredients in a bowl until well blended.
Grandma T’s tip
As you peel the peaches, place them in a bowl with a cup of water and a tablespoon of lemon juice. This will keep the fruit from browning. Then just drain the peaches before you use them in the recipe!
1 tablespoon water
Mix together well.
2 teaspoons sugar for sprinkling over prepared strudel
3 tablespoons + 1 teaspoon cold water
1 tablespoon heavy whipping cream
1 teaspoon rice vinegar
3/4 + 2/3 cup ATK flour blend
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon *xanthan gum
1 stick of butter (113 g), diced and frozen
Preheat oven to 400F.
Put the flour, sugar, salt and xanthan gum in a food processor. Pulse three times to blend well. Sprinkle frozen butter across the top of the flour mixture. Pulse 12-15 times until uniform (the butter will look like tiny pebbles.) Then mix the water, cream and vinegar in a small bowl. Pour the liquid mixture over the flour and pulse until dough clumps form around blade.
Roll the dough into a long rectangle (10” x 14”) between two sheets of plastic wrap. Peel off the top plastic layer. Put a layer of parchment paper across the top. Flip the dough so the parchment is the bottom and place it on a *baking sheet. Remove the plastic from the top.
Spoon filling in a 14” line down the center of the rectangle using a slotted spoon. Make slits perpendicular to the filling line along both sides of the dough, leaving 1” strips. Leave about ½” of space from the filling. Lift one side of the slit dough with the parchment and roll over the top of the fruit filling. Carefully separate the strips so there’s a little space between each one. Roll the other side of the slit dough over, trying to overlap (or at least touch) the other side of the dough. Then separate the strips and press together with the strips on the other side. Roll up the ends of the dough to seal them.
Brush the top of the dough with the egg wash. Then sprinkle 2 teaspoons of sugar across the top. Bake for 28 minutes at 400F. Leave on baking sheet and cool on baking rack. Serve warm (a scoop of vanilla ice cream would be a nice addition!
Have you ever made a gluten free strudel? Do you have an abundance of peaches at your house? Tell me in the comments!
Grandma T’s gluten free recipes and recommendations will be featured on Gluten Free Fab Life from time to time – check back soon to see what she’s cooked up!
Grandma T’s previous recipes
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