Baking for coeliacs: Gluten-free poppy seed roll with ricotta

Baking for coeliacs: Gluten-free poppy seed roll with ricotta

26.08.2022 1 minute

Are you searching for an easy recipe that will wow your guests? Be the chef of the group with this gluten-free poppy seed roll, and your friends will want to stay forever. Check out this tasty recipe from Lucka that prepared a recipe for a roll with ricotta which you’ll love even if you eat gluten-free.

Ingredients for dough:

  • 4 eggs
  • 100 g of xylitol
  • 20 g vanilla protein (optional)
  • 20 g ground poppy seeds
  • 1tsp of baking powder
  • Pinch of salt
  • A bit of milk as needed (1- 2 tbs)

Mix the yolks with the rest of the ingredients. Beat the egg whites into the snow and combine them with the mixture which then goes onto a baking sheet covered in parchment paper. Use the biggest baking sheet you can fit into your oven. Bake at 180 °C for about 10 to 12 minutes. After it’s done roll the dough into a cloth and let it cool down. This is important to prevent tearing.

Ingredients for filling:

  • 400 g of ricotta
  • 100 g jam
  • Sweetener to taste (flavdrops)

Mix it until well combined and spread it on top of the cooled base, roll carefully, and put it in a fridge. You can top it with 50 g of melted white chocolate and sprinkle it with some dried raspberries and poppy seeds.

Nutritional values:

The whole cake (15 pieces): 2 075 kcal 

  • 1 piece: 138,3 kcal
  • Protein: 6,6 g per 1 pc
  • Carbs: 8,3 g per 1 pc
  • Fats: 7,7 g per 1 pc
  • Fibre: 0,9 g per 1 pc