For Flash Back Friday, I want to remind you to enjoy Rollkuchen and raboos (watermelon) on our lovely summer days. I first posted a recipe 8 years ago that you can find here, but I have tweeked the recipe since - the updated one is the recipe found below.
We grew up with watermelon and Rollkuchen automatically served together and so to be able to continue to enjoy watermelon, finding a good recipe for gluten free Rollkuchen was a must! The latest tweeks resulted in me gaining the ultimate compliment from my husband when, after a few bites, he said ..."Are you sure you didn't use the wrong flour?" (wrong flour, aka wheat)
- 1/3 cup milk
- 1 egg
- 2 well-rounded tablespoons of sour cream
- 3/4 cup of Julie's Flour mix + 2 tablespoons
- 1/4 cup white rice flour
- 1/4 cup sweet rice flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 tsp xanthan gum
- Thoroughly blend all dry ingredients.
- Put egg, sour cream and milk in mixer bowl and blend.
- Add dry ingredients and beat for a couple minutes until dough is fluffy and smooth.
- Turn out onto lightly dusted counter surface (sweet rice flour) and work just enough sweet rice flour into dough until it is manageable.
- Roll out quite thin on a dusted surface, using as little sweet rice flour as possible to keep dough from sticking as you handle it.
- Cut into strips of desired length - I find 1 - 1 1/4 inches a good width and about 4 inches long.
- Deep fry in about 1/2 inch of oil in a frying pan, until golden brown - turn to brown both sides. The oil needs to be hot, but not so hot that you find they are browning too quickly. Slip each strip into the oil and tickle the tops with a fork to encourage them to 'puff'.
- They are good warm or cold - with watermelon, of course, but are also good with soup, or with jam or syrup, as we as kids enjoyed the left overs.