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My Rollkuchen - Gluten-Free

My daughter has been begging for some time for Rollkuchen. I have been telling her that I didn't think it could be done 'gluten-free'! But I was craving them as much as she was - so, finally I thought 'what harm in trying?'

I lay awake thinking about it one night ... and came up with the following recipe ... and to my delight, not only does the dough handle extremely well but the Rollkuchen taste VERY much like the real thing. They even 'puffed' up!
I met my 'tester' non-gluten-free husband at the door when he came home and said ... "Here - close you eyes and take a bite and tell me what you eating!!" He dutifully complied ... and said ... "Rollkuchen? they are awesome ... now I just need some jam to go with them!"

My daughter's response ?? "MOM! HOW did you do that ?? HOW did you make them SMELL like wheat?? How did you make them taste just like the real ones ?? You HAVE to put these on your blog!"

I smiled, feeling quite gratified!!

Sometimes it is quite permissible to substitute one flour for another in gluten-free baking but I think exchanging any of the flours from the mix I used would not bring about the same satisfying results .

Ingredients for Rollkuchen

  • 1/4 cup brown rice flour
  • 1/4 cup white corn flour
  • 1/4 cup white bean flour (or chickpea flour)
  • 1/4 cup millet flour 
  • 1/4 cup tapioca starch/flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt 
  • 1 teaspoon baking powder 
  • 2 tablespoons butter 
  • 1/3 cup whole milk 
  • 1 rounded tablespoon sour cream
  • 1 egg 
  • sweet rice flour for working with dough
  1. Thoroughly blend all dry ingredients.
  2. Put butter, egg and milk in mixer bowl and blend.
  3. Add dry ingredients and beat for a couple minutes until dough is fluffy and smooth.
  4. Turn out onto lightly dusted counter surface (sweet rice flour) and work just enough sweet rice flour into dough until manageable. Put dough in a bowl, cover with plastic wrap and refrigerate for 1/2 hour. 
  5. Roll out quite thin on dusted surface, using as little sweet rice flour as possible, but enough to make dough easy to handle.
  6. Cut into strips of desired size. 
  7. Deep fry in about 1/2 inch of oil in a frying pan, until golden brown - turn to brown both sides. The oil needs to be hot, but not so hot that you find they are browning too quickly. Slip each strip into the oil and tickle the tops with a fork to encourage them to 'puff'. 
  8. They are good warm or cold - with watermelon, of course, but are also good with soup, or with jam or syrup as we enjoyed them as kids.   


  1. Well Julie you have done will put a smile on many a face! I didn't know about the trick of 'lightly tickling' them with a fork to puff them up more.
    Just like any rollkuchen..they are best the day they are made and esp hot out of the pan!
    If we aren't pairing them up with sweet juicy watermelon..then it's syrup, honey or jam.

  2. Julie, you are a GENIUS! :) I got my flours late yesterday afternoon, but will be trying this out as soon as I have a little bit of time. They look FANTASTIC! Well done! And thanks for the links for the flours, I've never seen them locally before.
    THANK YOU!! :)

  3. Hey...I agree with Jeanine! You ARE a genius! almost makes me teary eyed thinking of the HUGE significance of being able to eat these family favorites...memory ridden with picnics, reunions, and just plain old spitting watermelon seeds on the porch with a bowl of fresh Rolkuchen beside us. You have brought that back to many people. You are really quite amazing! Now....where is that watermelon...gone to dive into that fridge for an early morning slice...


    well done. That is a tricky recipe to make gluten free.

  5. Julie, I have as yet not needed to make anything gluten free, but I am in awe of anyone who has the courage to tackle a challenge like this and the know how to make it succeed. I know alot of people who will love to have this recipe.

  6. Thanks so much Julie! :) Can't wait to try these out! Now to find a good watermelon!

    1. Chose a watermelon with a large white spot. learned that from a garden for me 99% of the time for juicy, crisp watermelon.

  7. I made it for Fathers Day, I made both regular and gluten-free (For my daughter and niece)rollkuchen, not much of a difference. They were excellent. I could not find the white corn flour so I substituted it with yellow corn flour, and couldn't find the white bean flour so I substituted it with chick pea flour. I used a plastic cup and made round shapes, cut a slit in the centre of each. Everyone enjoyed both recipes. I'd use this recipe again.

  8. Thank you soo much!! My boys LOVE Rollkuchen and I can make them again. I really appreciate your ability to take the recipe we all love and make them gluen free.

  9. My BIL has had a gluten allergy for over 30 yrs and I've never come across a recipe like this. Definitely will have to try it.
    Thanks. Bev

  10. Julie - question about the sour cream - my hubby can't have cows milk, so I know I can substitute goat's milk for the whole milk, but what can I do for the sour cream?

    We've only been doing the gluten free diet for a few months - so it's still a lot of trial and error for me. :)


  11. Dear KristaDee.. you have a very pretty name ! Regarding your question, Charlotte says that at a substitute for sour cream she uses - soy yogurt , or there is a lactose free sour cream available that super store carries, but it is hard to find.
    I hope you find one of those alternatives works !! and thank you for your question!

  12. Oh Julie! It has been sooo long since we've had rollkuchen! Thank you! Thank you! Thank you!
    My rollkuchen weren't very ticklish so I just "hugged" them to the side of the pot with a fork and they puffed right up!
    Next time I will double the recipe because they were gone before I could cut the watermelon:)

    1. Teri-Lynn.. you are so welcome !! I'm glad the rollkuchen responded to your 'hugs' ... smile.
      Its my daughter's birthday this week-end and her request for her birthday dinner is gf rollkuchen.

    2. I was making Roll Kuchen for my family yesterday, was wondering what i could serve my one daughter who is Celiac. So I went to your Web Sight,
      Went out and bought the ingredients. Got the dough a bit too hard, but they turned out. Was she ever surprised when she realized what I'd done.
      Will definitely be making them again. Thanks!

  13. I have a corn allergy. Is there something I could use to substitute for the corn flour?

    1. You could just use more of the brown rice flour.

  14. I substituted all purpose gluten flour for the other flours...using the same amount in total. They turned out awesome! Every bit as good as the regular recipe. It asks to be chilled at least one hour........I made the dough the day before and kept it chilled and that worked very well. My grandson's girlfriend thanked me profusely for these lovely little treats. Note: I always chose a watermelon with a large white spot ( got that idea from a radio garden spot) Works at least 99% of the time for crisp and sweet melons.

    1. Thank you for your feed back, Florence - I'm so glad they turned out for you and yes, I often leave my dough in the fridge overnight.

  15. Mmmmm. Just made this summertime treat for my daughter who is celiac. I didn't have the corn and bean flours or millet on hand so just tried it substituting an all purpose blend I made myself. Worked great!! My daughter is enjoying right now with some cold watermelon on this hot summer day. Thank you.

  16. I am helping with the GF kids at a rustic camp this summer. Do you think it would work to make the dough at home, roll it out and freeze the shapes? Then on roll kuchen day when the flour is flying in the tent, I could just safely thaw them and fry them. Or do you have any idea how long could I keep the dough in the fridge--days? Would appreciate any advice, thanks.

    1. Val, how nice for the GF kids to have someone making sure they don't go without ! I have not tried the freezing ahead of time ... it would certainly make things easier wouldn't it ....Let me try it and I'll come back and report the results. Give me a couple of days...

    2. Val, it worked just fine to freeze the roll kuchen dough pieces ... I layered them between parchment paper and didn't even thaw them before frying. They maybe didn't puff quite as much but were perfectly acceptable! I wouldn't keep them too long in the freezer , maybe a week at most. And dough in the fridge before rolling , a day or so.
      Good luck at the camp !

  17. I am SO excited to see this recipe. It is going to be a great surprise for my Mennonite husband! Thank you!

    1. Tina, I'm smiling !!! Did you see my updated recipe here?


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