Gluten-Free Serbian/Croatian Nut Roll Recipe
A gluten-free Serbian/Croatian nut roll, developed by culinary expert Teri Gruss, provides a delightful baked treat.
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Instructions
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Grind nuts finely in a food processor.
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In a saucepan, combine ground nuts, milk, sugar, egg, and butter. Cook on medium-high, stirring constantly, until it bubbles, then continue cooking and stirring for 3 more minutes until thick. Remove from heat and cool.
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Separate eggs: place whites in a mixing bowl, one yolk in a saucepan, and reserve the remaining yolk for later.
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To the saucepan with one yolk, add 4 tablespoons milk, sour cream, butter, and sugar. Stir and cook on medium-high until it just boils. Remove from heat.
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When the mixture is lukewarm, sprinkle dry yeast over it and let sit for 5 minutes.
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Whisk together rice flour, tapioca, sorghum flour, potato starch, xanthan and guar gum, salt, and baking soda.
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Beat egg whites until frothy.
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Combine beaten egg whites, the dry ingredients, and the lukewarm yeast mixture. Beat on high for 4 minutes until the dough is stiff and slightly sticky.
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On a lightly floured surface, roll the dough into a 15 by 10-inch rectangle, 1/4-inch thick.
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Spread the cooled nut mixture evenly over the dough, leaving a 1/2-inch border.
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Roll the dough from the long side into a log (jelly-roll style); press the seam closed.
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Carefully transfer the log, seam-side down, to a baking sheet lined with parchment paper or a silicone mat.
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Preheat oven to 350° F (176° C).
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Cover the nut roll and let it rise in a warm place for 1 1/2 hours.
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Whisk the reserved egg yolk with 1 tablespoon warm water; brush this mixture over the risen nut roll.
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Bake for 30 minutes until golden brown. Cool completely before slicing.