Gluten-free swiss roll: step-by-step recipe

If you are celiac. but you like desserts. You cannot miss the recipe for gluten-free swiss roll that we are going to show you. It is easy to make and delicious.

Last update: 19 March, 2022

If you are a dessert lover, but have developed celiac disease, today We bring you a recipe for gluten-free swiss roll great. It is easy to do and the result will please everyone from an organoleptic point of view. It is a typical pastry preparation with slight adaptations to ensure the lack of protein that can cause problems.

First of all, it should be noted that people with celiac disease they should completely avoid contact with gluten. Even a small trace of the nutrient could trigger an inflammatory response in the body with negative consequences over the years. For this reason, hygienic measures must be taken during the cooking of food.

Ingredients for the gluten-free roll

If you want to make an exquisite gluten-free gypsy roll, you will need the following ingredients:

  • 6 tablespoons gluten-free pastry flour.
  • 5 tablespoons of sugar.
  • 3 eggs.
  • 1 clear.
  • A touch of vanilla.
  • 1 coffee spoon of yeast powder.
  • A pinch of salt.
  • Margarine or butter to grease.
  • Icing sugar to taste.

Step by Step

  1. First, whip the whites to the point of snow with a little salt.
  2. Once they have the optimal texture, incorporate the yolks.
  3. Then add the sugar and flour tablespoon by tablespoon.
  4. Finally the yeast. Of course, it will be very important to stir with enveloping movements and slowly so that the ingredients are integrated and prevent the mixture from losing air.
  5. When you get through this step, grease a baking sheet with butter.
  6. Then line it with parchment paper and pour the roll mixture on top.
  7. Enter in the appliance preheated to 180 degrees Celsius with heat on both sides.
  8. After 10 minutes, the dough should be cooked, but not overly browned. The time has come to withdraw it.
  9. At this time, moisten a kitchen towel in warm water. It should not be soaked, just slightly damp. Spread it out on a work surface and place the cake on top.
  10. Put the filling in the middle area. The options are varied: gluten-free chocolate, jam, pastry cream, whipped cream…
  11. Once it is ready, roll it up with the help of the kitchen towel and sprinkle icing sugar on top.
  12. To finish, let it cool. It is recommended that it remain in the refrigerator for at least 2 or 3 hours in order to enjoy it to the fullest.


Gluten-free swiss roll filling options

There are several alternatives to fill the gluten-free gypsy roll. Jam can be one of the simplest. Those that are sold in the supermarket usually have good quality.

In addition, they can provide a good amount of phytochemicals with antioxidant capacity from the fruit. These compounds help prevent the development of diseases, according to a study published in European Journal of Medicinal Chemistry.

Now, if what you want is to prepare an exquisite gluten-free pastry cream, you will need the following ingredients:

  • 1/2 liter of milk.
  • 3 tablespoons of cold milk.
  • 3 egg yolks.
  • 5 tablespoons of sugar.
  • 2 tablespoons of cornstarch.
  • Lemon or vanilla zest.

Step by Step

  1. Cook the half liter of milk with 3 tablespoons of sugar and the lemon zest.
  2. At the same time, mix the egg yolks with the rest of the sugar and cornstarch dissolved in cold milk in a bowl. It is important to stir well so that there are no lumps.
  3. As soon as the milk is hot, begin to pour it little by little over the bowl with the yolks and stir. Be careful at this point to prevent the yolks from curdling.
  4. Once this step is done, pour the entire contents of the bowl back into the saucepan and continue cooking over a very low heat for 5 minutes.
  5. All that remains is to let it rest for an hour to cool down before using it.
Gluten-free Swiss roll is made with cornstarch instead of flour.

Can you eat gluten-free swiss roll in a healthy diet?

When talking about a healthy guideline, reference is usually made to that made up fundamentally of fresh foods. These have a high nutritional density and a controlled energy intake. They will help maintain the balance in the internal environment and prevent the development of complex pathologies over the years.

However, this does not mean that sweets cannot be consumed on some occasion. It is clear that sugar in large quantities and in the context of a sedentary lifestyle has been shown to increase the incidence of metabolic problems. However, a moderate intake should not be harmful, especially if a minimum of physical activity is covered.

As a general rule, it is recommended to prioritize the consumption of yogurt or fermented foods for dessert. They present inside with probiotic bacteria. These microorganisms manage to improve the state of the microbiota, which has a positive effect on the digestive processes. This is evidenced by research published in the journal Frontiers in Cellular and Infection Microbiology.

Now, on occasion you can enjoy a sweet dessert without regrets. You could even consume the gluten-free swiss roll in the middle of the afternoon as an accompaniment to a coffee or an infusion. In addition, in the event that you are going to exercise afterwards, it can be a good contribution of energy. It is clear that carbohydrates are essential to perform well in sports.



Prepare gluten-free roll of gypsy at home

As you have seen, it is easy to make a gluten-free gypsy roll to provide greater variety to the diet and give it a sweet touch. It is a preparation that can be included in the context of a healthy guideline as long as it is consumed in a timely manner. Also, you can be imaginative with the filling used.

To finish, remember that practicing physical activity will be key in order to reduce the risk of getting sick over the years. In this way, the impact of simple sugars on the body is also limited. Above all, it will be necessary to focus on strength work to achieve muscular adaptations that keep inflammation controlled by promoting efficiency at the metabolic level.

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