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1
To make the filling, in a large bowl, soak the dried apricots in the boiling water, covered, for 2 hours.
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2
Drain the apricots, reserving 1/4 cup of the soaking liquid.
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3
(Do go ahead and reserve all of it for a sweet drink if you wish!)
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4
Transfer the apricots and reserved soaking liquid to a food processor or blender and puree until smooth.
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5
Blend in the cane sugar, lemon juice, and vanilla.
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6
To make the dough, preheat the oven to 350 degrees F. In a large mixing bowl, combine the sorghum flour, tapioca flour, brown rice flour, almond meal, flax meal, salt, and xanthan gum.
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7
In another large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water.
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8
Add the maple syrup and olive oil.
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9
Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and mix just until a soft dough forms.
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10
You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
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11
Turn the dough out onto the counter and divide into 2 equal portions.
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12
Generously dust a sheet of parchment paper that is at least 12 inches long with brown rice flour.
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13
With floured clean hands, gently shape 1 portion of the dough on the parchment paper into a rectangle that is 12 inches long and 10 inches wide.
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14
Spread half (about % cup) of the filling over the dough, evenly coating the surface.
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15
Now for rolling up!
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16
Turn the paper so that the long side of the rectangle is nearest you.
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17
Begin rolling, using the parchment to lift the dough and roll it over onto itself.
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18
The parchment is a great aid in allowing you to roll up the dough with ease, gracefully turning the rectangle into a snug cylinder.
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19
Transfer the cylinder to the prepared baking pan with the help of the parchment paper: Simply pick up the parchment paper while supporting the dough and set them both right on the sheet pan.
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20
(You can keep the parchment paper underneath your dough while baking.)
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21
Repeat with the second portion of dough.
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22
Next comes the really artful and exciting part!
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23
With a pair of clean scissors, make 3 or 4 incisions on top of each cylinder.
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24
Approach the dough at a 45 degree angle and make cuts like the letter V. Be sure to start your incisions at least 2 inches in from each end, and space them evenly.
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25
Bake for 1 hour and 50 minutes, until golden brown .and crusty.
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26
When cooled, frost with vanilla frosting or dust with sifted powdered evaporated cane juice.
