First, mix the psyllium husk with the warm water and allow to sit for a few minutes while measuring the remaining ingredients.

In a large bowl, mix the gluten-free flour, sugar, xanthan gum, and sea salt until well combined. Set aside.

Combine the psyllium husk with lukewarm water and melted butter. Stir until well combined and then add the mixture to the large bowl with the flour mixture. Mix until well combined.

The dough will seem dry, but keep working it by kneading and squeezing with your hands. Divide the dough into three equal portions. Place the dough balls into a bowl and cover them with a damp cloth to prevent them from drying out.

On a heavily floured work surface, roll out each dough ball into a roughly 12x16 inch rectangle. You want the sheets to be as thin as possible – ½ to 1 mm. Once rolled out, the sheets can be gently folded and placed in an airtight container until ready to use.

Filling

Preheat the oven to 375°F.

Core and peel the apples, then slice into ¼ inch thick pieces, toss with the lemon juice, coconut sugar, cinnamon, and raisins. Set aside.

Carefully unfold a sheet of phyllo dough and place it horizontally on a sheet of waxed paper.

Brush the sheet with butter, ensuring the entire sheet is covered. Avoid leaving a puddle of butter. Next, take another sheet of dough and place it on top of the first sheet so that it overlaps half of the surface. Brush with butter. Repeat the process with the third sheet of dough. In the end, you want one large surface of dough, created by the overlapping sheets. Leave enough butter left over to brush on the outside of the rolled strudel.

Sprinkle the almond flour across roughly one-third of the surface area, leaving about an inch from the sides.

Evenly spread the filling mix on top of the almond flour.

Fold the two sides up over the apples to enclose the filling, then gently roll the strudel, starting with the side containing the apples. Use the waxed paper to lift the edge and get it started.

Brush the remaining butter over the top of the roll, gently transfer to a lined baking sheet, and bake for 45 minutes.