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This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.



For the cake

For the filling

For the crumb topping


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How would you rate this recipe?
  • bkilpatrickmac
    17 DEC, 2015
    I had good results using this dough to make a gluten-free adaptation of my family's recipe for a traditional Slovenian rolled yeast bread/pastry we make every Christmas. (It's called potica and is posted on my Slovenian Roots Quest blog, with a link back to this recipe.) I used a commercial gluten-free flour blend that includes xanthan gum, so perhaps that is why I had better luck than the previous poster. Thanks!
  • bookwoman1
    3 DEC, 2013
    Very aggravated, Martha! I saw you make this on TV and had to try it because it looked so delicious. However I have to say there is no way this will rise with gluten-free flour. I tried twice! Drove all over looking for the 2 gluten-free flours, wasted my precious time and money. Batch 1 went into the garbage after it didn't rise at all. Today's batch looked hopeful but was impossible to roll up, so I put it in the pan and I'm hoping for a miracle. Won't ever make a MS recipe again.

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