Gluten Free Rozalach
Here’s my version for a gluten free Rozalach (check out the gluten filled version here, if you’re curious). They turned out just the same- the visuals, texture and flavor.
In the preparation methods I’ve included some more tips on getting them right. They’re soft and delicious, so you’re welcome to try and let me know how it went 🙂
First published:
Last modified:
Gluten Free Rozalach:
Equipment: No special equipment is needed
Recipe: 12 servings
Flour mixture:
| Ingredient | Amount (g) |
| Millet Flour | 30g |
| Sorghum Flour | 20g |
| Tapioca Flour | 50g |
The Dough:
| Ingredient | Amount (g) |
| Whole Psyllium Husks | 5g (2.5 tsps) |
| Water | 100g |
| Salt | 3g (1/3 tsp) |
| Vegetable Oil | 15g |
| Vanilla Sugar | 10g |
| Honey | 5g |
| Xanthan Gum | 1.5g (1/4 + 1/8 tsps) |
| Dry Yeasts | 2g (1/2 tsp) |
For Spreading:
| Ingredient | Amount (g) |
| Nutella | 40g |
Preparation:
Note: for the amounts specified in this recipe, it is highly recommended to knead the dough manually, unless you double the recipe.
- In a medium sized bowl, thoroughly mix the psyllium husks with the water and honey. Set it to the side until it forms a gel.
- Into a standing mixer bowl, fitted with the paddle attachment, mix the rest of the dough’s ingredients: flour mixture, salt, sugar, xanthan gum and dry yeasts.
- Add in the psyllium gel and the oil, and mix on low to medium speed for 3 minutes. Occasionally stop the machine to use a rubber spatula, and scrape the dough from the sides of the bowl and paddle attachment.
- Refrigerate the dough for 30 minutes of rest.
- Transfer the dough to a lightly floured counter. Dust the dough and roll it to a rectangle sized 35cm (l) x 20cm (w). It should be 5 mm thickness.
- Preheat the oven to 220C, fan mode off, placing the baking rack at the lowest shelf inside the oven.
- Evenly spread the entire amount of Nutella (40g) all over the dough. Don’t be tempted to use more than you need, otherwise it’s going to leak out during baking and the pastry will be deformed.
- Roll to a log from the longer edge. Do your best to make sure the rolling is not too tight nor too lose, and dust off any excess flour on the dough while rolling the dough, using a pastry brush. This also affects how the pastries behave during baking. Gently seam the log by pinching the edges together with your fingers.
Lastly, go through the log with your hands and ensure the log is evenly thick throughout (the final length of the log should be 36 cm).
- Using a sharp knife or a metal bench scraper, cut the log into 3cm units. I recommend wiping off the blade after each cut to avoid it from sticking to the dough.
- Place the dough units on a baking sheet lined with parchment paper, and bake them for exactly 5 minutes.
- As soon as they come out of the oven, dust them with tons of powdered sugar, and enjoy them while they’re fresh.
