Rollkuchen

Rollkuchen Gluten Free

My Grandparents home had a porch that ran around two sides of the home.  You entered the kitchen the hub of the home from the porch and on hot summer days you sat on the front porch and enjoyed watermelon and rollkuchen while overlooking the garden.

Rollkuchen is a salty fried pastry that is traditionally eaten with watermelon and is part of the Russian Mennonite traditions.

At the Mennonite Relief Sale this year we ordered rollkuchen and I was flooded with memories of summer meals at Grandpa’s house that ended with Rollkuchen and watermelon.

Rollkuchen being made at the Relief Sale

Traditions are important in families and this was a memory I could bring forward.At our traditional Father’s Day BBQ this year I made rollkuchen, gluten free rollkuchen and it was an immediate hit with everyone.  

You know a tradition will continue when the men talk about making it on their hiking trips and everyone engages in a discussion on how else it could be used.

Rollkuchen

1 cup sour cream (lactose free)

1 cup Almond milk

5 eggs

5 cups of gluten-free flour

3 teaspoons of xanthan gum

3 teaspoons baking powder

2 teaspoons salt

Beat together all the liquids.

Mix all dry ingredients together.

Add dry ingredients to the wet until a stiff dough forms.  Place the dough in the refrigerator for at least two hour, this step is very important.

Heat your oil in a fire proof pot, we used a cast iron pot and heated the oil outside on the BBQ side burner.

 

Divide off a quarter of your dough returning the rest to the refrigerator. Roll out the dough to a ¼ inch thicken and cut into squares or triangles (at the Relief Sale the cut and twisted the dough).  Once your oil is hot carefully place the uncooked dough in and turn to brown the dough equally on both side. 

You can serve the rollkuchen as is or for a sweeter version dip the hot rollkuchen in icing sugar.

 Grandma Snyder

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