For the gluten-free dough

  • 1 pound (450 gr) rice-flour
  • 1 tsp white vinegar
  • ¼ tsp salt
  • scarcely ½ cup water
  • 1 egg white
  • 2 Tbsp butter (melted)

For the filling

  • 5 Tbsp apricot jam
  • ⅓ cup toasted pine nuts
  • ½ Tbsp ground cinnamon
  • 1½ oz (42 gr) raisins


  • egg-wash
  • 1 Tbsp butter
  • confectioners (icing) sugar
  • cornstarch (cornflour)

Combine the rice-flour, salt, vinegar, and water in a bowl (as per usual I am using a Kitchen Aid to the lowest speed); pour in the melted butter, let it incorporate thoroughly, add the egg white.

Add extra water until the dough seems ready (add cornflour should it be too runny).

On your working surface, line a tea cloth with baking paper, roll out the rice-flour dough (use cornflour to prevent the rolling pin from sticking to the dough)


Roll out the rice-flour dough evenly flat, cut out a regular shape, discarding excessive dough, spoon apricot jam and sprinkle some toasted pine nuts on top, then scatter the raisins

Sprinkle the ground cinnamon on top, core and slice an apple, sprinkle remaining pine nuts

Roll the strüdel on itself (use the tea towel to help the strüdel rolling), top with a SILPAT sheet (or extra baking paper) and turn the strüdel 90′

Transfer to a baking tray and decorate as appropriate, brush the strüdel with egg-wash, dot with butter and transfer to a 180’C (350’F) oven for 40/50 minutes.

Transfer to a serving plate, slice it, scatter some icing sugar on top and serve it, warm, with a dollop of cinnamon ice-cream.