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.
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Strawberry Rolls (Vegan, No Yeast)
Equipment
- kitchen scale
- 3 bowls
- parchment paper
- Rolling Pin
- 9x9 baking dish (22x22 cm)
- Blender
Ingredients
- 250-300 grams fresh strawberries
- 25 grams psyllium husk powder (or ground whole psyllium husk)
- 240 grams brown rice flour, gluten free
- 100 grams white rice flour, gluten free (+ extra for dusting)
- 200 grams potato starch, gluten free
- 3 teaspoons baking powder
- 1 tablespoon grated lemon zest
- 70 grams maple syrup (+ extra for seasoning strawberries and strawberry sauce)
- 330 grams gluten free, plant based milk (rice, soy)
- 3 tablespoons apple puree
- 30 grams melted margarine or vegan butter
- lemon juice to taste (for seasoning strawberries and strawberry sauce)
Instructions
- Pre-heat oven at 180 C / 360 F
- Thinly dice 200 grams strawberries (use the remaining ones to add on top and for the sauce) and season with 2 tablespoons of lemon juice and 1 tablespoon of maple syrup (or adjust to taste)
- 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 are 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 all over the dough (save the juice)
- Roll the dough along the long side using the parchment paper to "push it" and cut it into 9 even rolls
- Place the rolls in a baking pan (greased or lined with parchment paper)
- Add half strawberry on every roll and drizzle the rolls with the strawberry juice
- Bake for 30 to 40 minutes, until the rolls are lightly browned
- Let cool 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.
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