Gluten free Strawberry Rolls (Vegan, No Yeast)
Easy, quick recipe for soft gluten free strawberry rolls! These rolls are also vegan, yeast free and made without refined sugar!
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, white rice 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.