Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
May 31, 2013 at 9:25 am
Don’t forget the chocolate log for Christmas. My French is awful, Buch de Noel? Wish I had spell-check here.
Jeanine Friesen says
May 31, 2013 at 9:33 am
Yes!! The Yule Log (I don’t do french either, not without googling it first) is another sponge roll cake. Mmm….
May 31, 2013 at 7:16 pm
My favorite Buch de Noel recipe is inheritantly GF – one of the recipe that I still use from the pre GF days.
May 31, 2013 at 10:15 am
My husband adores pumpkin rolls and we have them every year in the fall, generally Thanksgiving and Christmas. I love to find new ways to enjoy fresh strawberries. Our Michigan berries will be ready soon and I will for sure be making this!! Thank you so much 🙂
May 31, 2013 at 11:25 am
I have a recipe for pumpkin roll on the blog, but I may re-work that one come this fall.
I’m waiting for our local berries to be ready, our spring seems delayed this year. It’ll happen yet! 🙂
The Swiss roll was on my GF Baking Bucketlist but you just saved me a lot of internet research. This is a blast from the past for me. My Mum used to serve these on birthday bashes, ofcourse shopbought. Me and my sisters thought it was culinary heaven! But after a decade or three my palate prefers homemade from scratch by now, but I cherish such fond memories of it. I’ll definitely bake one this weekend! And thanks for Margaret for pointing out de Bûche de Noël-option. That is quite a tradition in these regions of Europe for Christmas, glad that I can bring it back again!
May 31, 2013 at 11:27 am
It’s been on my bucket list too, Jools! I just had to get the right size pan so that I could make it happen. 🙂 The raspberry roll at the grocery store stares at me every time I go there – now I can just go home and make my own. 😉
June 3, 2013 at 11:52 am
me too, but I’ve never had good luck with GLUTEN sponge, rolled types of cakes, always cracks on me, and I panic. I love that sort of ‘stacked’ strawberry loaf cake I keep seeing at Stop and Shop, so this makes me want to try that!
I could cut the pieces and stack them, right?
June 7, 2013 at 7:15 am
Hi Kate! I don’t see why you couldn’t cut it and stack them. Just let it cool, cut, and layer. 🙂 (I hate when things at the grocery store keep calling my name when I go there. lol)
May 31, 2013 at 6:49 pm
I am new to gluten free cooking and baking. I am slowly getting my flours together but I don’t know the difference between white rice and sweet rice flour. I have only seen the white rice flour so far. Is there another name for it perhaps? I would really like to try this with all the fresh strawberries we have available now.
May 31, 2013 at 7:19 pm
Hi Judi, go to the local Chinese grocery for sweet rice flour (sticky rice flour). I don’t think Bulk Barn or regular supermarkets carry it. It’s about $1 a pound.
June 8, 2013 at 8:35 am
Bit of a late response but I always use a Thai brand and on the package it says ‘BÔT NÊP thuöng hang’. Maybe that’s a help. I must add it is not a certified GF brand, it’s very difficult to get certified GF exotic flours over her without having to increase my mortgage 😉
Good luck with it!
June 7, 2013 at 7:14 am
Hi Judi! White rice flour is made from white rice. Sweet rice flour (or glutinous rice flour) is made from sticky rice, so it is more starch like than flour like. You can get it at oriental markets, or like someone else mentioned, Bob’s Red Mill.
June 1, 2013 at 10:36 pm
Ha Jeanine, you almost had me at that first paragraph..I thought how nice and then reality hit:) LOL The strawberry roll looks delightful..perfect for a summer treat!
June 7, 2013 at 7:13 am
Haha, thanks, Betty! 🙂
June 1, 2013 at 11:53 pm
Hi Judi, certified gluten-free sweet rice flour is available from El Peto (Canada) or Bob’s Red Mill (U.S.).
June 7, 2013 at 7:12 am
Tammy L. says
June 17, 2013 at 7:55 pm
Yumm. Sounds great. I have revamped my pumpkin roll recipe already, pretty easy. If anyone has not tried making meringues and piling on fruit and whip cream, its a great way go GF and impress the guests with little fuss. They also work well with puddings, chocolate, etc. etc. ok. quit it! I’m salivating……….
June 19, 2013 at 6:56 am
Mmm… Meringues with whipped cream and fruit – the perfect little dessert! 🙂
July 9, 2013 at 10:21 am
Question on the sweet rice flour-having a hard time finding it, but saw it in an Asian market. Not reading any oriental language, was wondering if anyone has used some from such a source without cross contamination issues.
July 9, 2013 at 9:03 pm
I’ve used the sweet rice flour from the markets without a problem, but I know some people would discourage against it. I’ve never had a problem, but you will have to use your own discretion. 🙂
July 18, 2013 at 12:09 pm
Hi. We use a brand I buy at my local grocery store called Mochiko. When I called the company last they said there was no cross contamination & we have never had any effects from cross contamination either (and I recently bought a case of it from Amazon for a very reasonable price–it was 12 16ounce boxes for $16 w/super saver shipping option)
July 20, 2013 at 10:01 am
That’s a great price, Sheree! Thanks for sharing!
April 15, 2016 at 11:33 pm
Here, Safeway carries Mochiko. Its hard to find because it is not in the baking section. They keep it in the Chinese food section with plum sauce and soy sauce. It is in a small white box with Mochiko in big blue letters and a red star. About 3 cups. I love it.
January 31, 2014 at 11:49 am
Hi Jeanine, after reading all the comments I have to wonder if I’m the only one to try this recipe because not one person mentioned the little error in the recipe. I didn’t notice either while gathering my ingredients, it wasn’t until I got started that it came to light.
In the ingredient list it calls for 2 Tbsp sugar, but in step 3 it says to add 3 Tbsp sugar to the egg whites. Not a big deal really, I just added the 3, can’t have too much sugar, LOL
And yes I know it’s the middle of winter but we really needed a reason to keep holding on here in Ontario. So I decided to made this little bit of summer hope to help us. We just keep getting slammed with huge dumps of snow and we are now in for more tonight, hooray, can’t wait, ya right. Haven’t seen a winter like this in years. If it’s not brutally cold it is snowing like crazy. We don’t even know where to put the snow anymore. LOL
I’m using fresh raspberries in mine. I’ll let you know how it works out.
February 1, 2014 at 3:11 pm
Hi MsGF! 1 tablespoon difference in the cake won’t make or break it, I know others have made it, just no one caught the typo. Thanks for pointing it out, it’s fixed now!
I hear you on the winter, it’s very similar in Manitoba this year. Brutally cold! Gotta bring in some summer wherever we can!
February 2, 2014 at 8:59 am
My roll turned out awesome. It was simple, pretty and awesome.
February 3, 2014 at 2:08 pm
That’s great, MsGF! Raspberries are a great substitution this time of year!
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