Date: Friday 24th August 2012
Hi, my name is Emma and I’ve been working in the marketing department of Glutafin since July, as part of my degree I require a year working.
I’ve never baked gluten free before. The last time I did any significant baking was during my A-level Food Technology lessons. But today I am tackling a gluten free Swiss Roll recipe. This is a recipe we have had requests for through our careline, and as always our baker Jayne creates the recipe and we try them out in Glutafin’s gluten free kitchen in the office!
The ingredients were minimal and mostly store cupboard ingredients that I already had, so after a quick late night supermarket trip to pick up some eggs I was ready to go. Once my team found out I was baking a Swiss roll I had many requests to finish it for an afternoon snack, so the pressure was on to get it complete in time.
I was using the Glutafin Select Multipurpose White Mix (which I would now advise should definitely a store cupboard ingredient!) It’s so versatile as cakes, pastry, biscuits and even batter can all be made from this one gluten free flour mix! You will see later how it turned out but I was very impressed with the taste! This is better than my current store cupboard which is full of a wide variety of flours, e.g. bread flour, plain flour, self-raising flour, as Glutafin’s flour mix will make any recipe!
I was pleasantly surprised by the ease of the recipe; simply pour everything into the mixing bowl and beat until creamy. Luckily thanks to our fancy Kenwood mixer I did not need to do this by hand. While that was coming together I pre-heated the oven and lined the baking tray with parchment paper. The tray was 12 inch by 8 inch and I found this made a really good sized Swiss roll.
I then poured the mixture into the tray. Initially I was a bit concerned the gluten free mixture sat in the middle of the tray and didn’t look enough the fill the whole tray. After a bit of pushing and probing with a pallet knife the mixture was ready, although I was still convinced it was looking a bit thin. But as it started baking I was rather impressed by the rate the mixture rose in the oven, I wasn’t expecting much at all!
So after 10 minutes in the oven it was ready to come out. The Swiss roll was then rolled up within the baking parchment (see image below) and left to cool.
This was then supposed to be left until cool to unravel and then cover in jam and re roll. However patience is not my strong point and I tried to unroll before it was fully cool, this resulted in a large crack, learnt my lesson there so watch out too!
Eventually after waiting I was ready to jam! I rolled it back filled with warmed jam (heated in microwave for 20 seconds) and re-rolled. The gluten free Swiss roll was then covered in sugar and icing sugar and quickly distributed throughout the office.
The taste was much better than expected, even if I do say so myself. I think I was expecting to be able to tell the Swiss roll was lacking a key ingredient but I honestly couldn’t! I would consider making this again and giving it to friends and family to see if they noticed! Even our Gluten Free Blogger Jen also enjoyed a slice, or three. But she told me not to tell you that! Oops.
Here is the recipe if you want to try it out, or here is the recipe page where Glutafin have over 300 recipes!
If you have any experiences let us know in the comment box below!
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