Sorghum Strudel Sheets


400g        ap flour

50g          sorghum flour
2g            salt
55g          rice bran oil
250g        water luke warm


  1. Place flour, sorghum flour, salt, rice bran oil, and water in the kitchenaid and paddle at speed 4 for 1 minute.
  2. Scale into 100g balls, and transfer to a oiled half sheet pan. Oil the top of the dough, and cover with plastic wrap. Rest in the refrigerator for 4 hours minimum, or overnight.
  3. Stretch each ball of dough over the back of an oiled half sheet pan, brush with melted butter, and sprinkle lightly with sugar.
  4. Bake at 325 for 4 minutes turn 4 minutes, until golden brown.

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