Gluten-Free Rugelach with GF Dough

Ingredients

• 2 cups gluten-free flour blend (rice flour + tapioca + potato starch) 2 cups gluten-free flour blend (rice flour + tapioca + potato starch)
• 1 tsp xanthan gum (if blend does not contain) 1 tsp xanthan gum (if blend does not contain)
• 1 tsp certified gluten-free baking powder or instant yeast 1 tsp certified gluten-free baking powder or instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or milk 1 cup warm water or milk
• 2 large eggs 2 large eggs
• 3 tbsp olive oil or melted butter 3 tbsp olive oil or melted butter

Instructions

1. 1

   Whisk dry ingredients including GF flour, xanthan gum, salt, and leavener.

2. 2

   Combine wet ingredients — water/milk, eggs, and oil.

3. 3

   Mix wet into dry until a dough or batter forms. GF dough is stickier than wheat dough.

4. 4

   Shape with wet hands or parchment paper. Rest 10 minutes before baking.

5. 5

   Bake at 375-400°F until golden and cooked through. Cool completely before slicing.

Nutrition (per serving)

Tips & Notes

• Always verify all packaged ingredients carry a gluten-free certification label.