Great British Bake Off – Gluten Free Versions: Swiss Roll

The Sated Coeliac - Gluten Free RecipesI love The Great British Bake Off and always have done (and not just because of Paul Hollywood!). However, I always end up looking at the lovely recipes and wondering how on earth one would go about making them if you’re gluten free.

This year I decided I would have a go at doing just that. I’m already a week behind of course, because I was away last week, but that’s OK. I suspect that there are some things I will struggle with – I tend to steer clear of making gluten free bread and pastry because I’ve had such trouble with them – but since the Great British Bake Off includes many tricky things, I’ll just have to give it a go.

I can’t promise to be successful, but if I can get edible results, I will post the recipes for my gluten free Great British Bake Off creations here for you.

First up was cake. I haven’t made a Swiss Roll in about 25 years, and though I think it’s a fairly basic thing to make, it seemed to cause some problems for the contestants, so I decided to give it a go. I was very pleased with the results!

Great British Bake Off gluten free versions

Gluten Free Swiss Roll
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 2 medium eggs
  2. 125g caster sugar
  3. 125g Doves Farm gluten free self raising flour
  4. 125g melted unsalted butter
  5. 3 tblsp milk
  6. few drops vanilla extract
  7. 3 tblsps jam
  1. Preheat the oven to 180c and line a 30cm rectangular baking tin with greaseproof paper.
  2. Beat together the eggs and sugar until pale and fluffy
  3. Add the flour and fold in to the eggs and sugar.
  4. Add the milk, butter and vanilla extract and beat well.
  5. Pour the mix into the baking tin and tap lightly on the worktop to ensure the mix is even.
  6. Put on the centre shelf in the oven for 15 minutes until the cake springs back when lightly pressed.
  7. When the cake is ready, remove from the oven and slide the cake, with the paper attached, onto a firm surface.
  8. Spread the jam from edge to edge, as even as possible.
  9. Now it's time to roll the cake. Take one end and gently fold it over. Don't worry if it cracks.
  10. Use the paper to roll the cake quite tightly.
  11. Once rolled, leave to cool. If desired, you can then roll it in caster sugar, or add any decorations.
  1. Be careful when rolling the cake - it will be very hot! try to use the paper at the edge of the cake, instead of holding the cake in the middle.
  2. Rolling it whilst it is so hot lessens the chance of it cracking.
This is Mahala
If you decide to have a go, do let me know how you get on and what you think of it.

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12 comments on “Great British Bake Off – Gluten Free Versions: Swiss Roll

  1. Nicola this looks amazing! My sister is gluten intolerant and this is her favourite pudding so I must try it out and make it for her… Thanks so much for posting. Ellie x

  2. This looks so tasty! Lovely post as always xx I’ve just started a blog of my own and if you’re interested you are very welcome to visit. Followers are desperately needed!!!

  3. oh wow that swiss roll looks so yummy! haven’t had swiss roll in ages.


  4. Angiecdyer on said:

    My daughter has just been diagnosed as coeliac and is concerned Xmas dinner will not be the same . I use Swiss roll in the Xmas White chocolate trifle and not being a great baker have been really worried about the Swiss roll !!! This recipe was a success at first attempt thank you so much for sharing it . It was easy and the only thing I did differently was melt the jam to spread it on easier . I am so delighted and can sleep now !!!!

  5. This looks quite good.

    I, a Canadian, absolutely LOVE this show. I caught it when I was visiting Scotland and fell for Paul and Mary. But more so, Sue and Mel. I just love their wit.

    I am gluten-free and it was somewhat depressing watching all those gluteny confections appear knowing I couldn’t eat them.

    This recipe, though, I think it’ll work well for what I want to do. Do you think it’ll double alright? (I want to make mini ones for my Christmas/Yule trays.)

    Oh! Oh…oh my… so many posts to look at. I mustn’t. Not before I’ve done my baking. My list is already too long and I haven’t been able to start yet. And it’s the TWELFTH! You’re my new favourite.

  6. Alison Tate on said:

    I tried this recipe today because I needed a gluten free Swiss roll for my ‘Mum’s Trifle’. Whilst my end result looked like someone had sat on it, it tasted amazing and did have some swirls. Thank you for this recipe. My sister, daughter and I are all very happy that we can continue to eat mum’s trifle. X

  7. Joanne Cullen on said:

    Just made this, but it would not roll without breaking, what did I do wrong? Followed the recipe exact, tastes great but to crumbly to roll.

  8. Pamela Tout on said:

    Rubbish recipe broke into many pieces

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