Hi, Nora. While our Measure for Measure Flour works beautifully as a 1:1 sub in many recipes, we're not sure that it would build the kind of strength needed to stretch so thinly. We'll reference Erin's response to another reader on this one: "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." If you do decide to give a gluten-free version a try, please do keep us posted on the results. We'll be curious to hear. Mollie@KAF

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