Gluten-free recipes are unfortunately not my area of expertise, and the strength of the dough comes largely from the high protein content of the bread flour, which makes strong protein strands during mixing (hello, gluten!). While I don't have a specific recommendation, you may be able to make an effective strudel-like recipe using a different kind of gluten-free dough recipe. Even if you can't stretch it in this traditional method, any dough you can roll very thin would work with the fillings provided here. Good luck!

• Reply