Jellyroll

Here is a recipe nearly straight out of the King Arthur Flour Bakers Catalogue, Holiday 2008, P 56. It requires only a few changes to make a moist, gluten free dessert that nobody would guess is gluten free.

Below are the modifications to the recipe at the end, scanned directly from the catalogue. Image showing how to roll-up the confection is also from the catalogue.

• The recipe was cut in half and made in a 11" X 7" pyrex glass baking pan
• Instead of water, cold coffee and brandy were substituted 50% - 50% each
• 1/4 - 1/2 teaspoon of cinnamon was added to the batter
• For 3/4 cup of GF flour, you will need slightly less than 1/2 teaspoon of guar or xanthan gum. You could use all of one type or just guar gum because this is a cake.
• Eggs and salt were beaten for about 10 minutes
• Batter will be thin
• Cake will be very high when you take it out of the oven, but it will quickly deflate. This is what you want.
• Pastry cream was omitted by personal preference. The picture shows the result of seedless blackberry preserves applied very generously.
• If cake splits a little upon unrolling, don't let this bother you. You might avoid this by adding 1/2 Tablespoon of Expandex or sweet rice flour. (To be tested next time.)
• Cake was left on the towel during the filling and re-rolling process.
• Thepreparation is a bit messy (powdered sugar), but it is lots of fun.
• Particularly good with pumpkin cream cheese.

Image from the Bakers Catalogue