Gluten free Strawberry Rolls (Vegan, No Yeast)

Soft, sweet, and bursting with fresh strawberry flavor, these gluten-free strawberry rolls are the perfect treat for anyone craving a cozy baked good without gluten, dairy, or yeast (and refined sugar too). Made with simple, plant-based ingredients and no rise time required, they’re a quick and wholesome option for breakfast, brunch, or dessert. If you are looking for a new twist on a classic, these vegan strawberry rolls are sure to impress with every fruity, tender bite.

Not only this strawberry rolls are gluten free, but they also are:

• dairy free and eggless, for a completely vegan treat
• refined-sugar free, using only maple syrup and the sweetness of the strawberries!
• yeast free, which makes them easy and quick to make, ready in on hour or less
• soft, rich and comforting, the perfect Spring fruity treat!

Ingredients

What you will need to make homemade gluten free strawberry rolls:

Psyllium husk, I've ground whole psyllium flakes into powder for this recipe, to make the dough easier to roll and slice;
Brown rice flour, white rice flour and potato starch as the gluten free flour blend
Baking powder, you can make your own at home too
Fresh lemon zest, I just love the flavor it adds to the dough!
Maple syrup so to make rolls without refined sugar
Gluten free, plant based milk at room temperature, I've used rice milk, but soy is great too
Apple puree, this will both add sweetness and work as a binder, replacing eggs
Melted vegan butter, to make the dough nice and soft
Fresh strawberries, you can also use frozen strawberries or strawberry jam for this recipe.

Instructions

• Pre-heat oven at 180 C / 360 F
• Thinly dice the strawberries and season with 2 tablespoons of lemon juice and 1 tablespoon of maple syrup
• In a large bowl add psyllium husk, brown rice flour, almond flour, potato starch, grated lemon zest, baking powder and mix well
• In another bowl mix plant based milk, apple sauce, maple syrup and melted margarine (or vegan butter)
• Mix with a spoon until all the ingredients all well combined
• Move the mix to a worktop and work the dough with your hands, squeezing the ingredients together
• Knead the dough for a few minutes, until you get a smooth ball of dough (add a couple tablespoons of white rice flour if the dough is too sticky)
• Dust a large piece of parchment paper with rice flour and place the dough on it
• Flatten the dough with your hands, dust it with more rice flour and place a piece of parchment paper on top
• Roll the dough out with a rolling pin and shape it into half inch thick rectangle

• Evenly spread the prepared strawberries over the dough (not the juice)
• Roll the dough on the long side and cut it into 9 even rolls
• Place the rolls in a baking pan (greased or lined with parchment paper)
• Drizzle the rolls with the strawberry juice and add half strawberry on every roll

• Bake for 30 to 40 minutes, until the rolls are lightly browned
• Let cool down for 15 minutes
• Blend 4-5 large strawberries with lemon juice and maple syrup to taste and drizzle on the rolls
• Stored in an airtight container, these rolls keep soft for 2-3 days.
• You can also freeze them and re-heat them when desired.