Cooking with food intolerances

Poppyseed Strudel December 26, 2011

I wanted coffeecake for Christmas morning. My husband’s family tradition is called Peach Flip (but made with apricots) and I tried to duplicate that last year, and I wasn’t thrilled (not that I let it stop me from eating it all). But my favorite pastry by far, from my youth, was the poppyseed danish.



3 1/2 c. gluten-free flour mix (I used Pamela’s gluten-free bread mix, which includes xanthan gum)

1/2 tsp. sea salt

3 tsp. yeast

1 c. coconut milk (warm)

4 Tbs. Earth Balance soy-free margarine

1 “chia egg” (1 Tbs. ground chia mixed with 3 Tbs. water)

Mix all ingredients together in stand mixer, for about 3 minutes. Divide dough into two parts. Roll out one into a rectangle, about 1/4″ thick. I spread canned poppyseed filling that was safe for us onto it. Rolled it up, and placed it seam-side down on a cookie sheet. Then for the other one, I rolled it out, spread it with some more of the Earth Balance soy-free margarine, and then sprinkled it with cinnamon sugar, and rolled that one up, and put it seam-side down on the cookie sheet. I let them rise for about 45 minutes, but nothing happened. So I baked it in a preheated 350F oven for 45 minutes. My kids ate the cinnamon-sugar one, and I ate the poppyseed filled one. I was going to glaze it with some confectioners sugar-coconut milk icing, but I never got around to it.


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