Hello girls! 🌸 Today I want to share with you an easy and super delicious recipe: the gluten-free biscuit roll made with cornstarch. It’s a perfect base for sweet rolls, filled logs, or simply to enjoy as it is, maybe with a thin layer of jam. If you are gluten intolerant or just looking for a lighter alternative to the classic biscuit roll, this version will win you over!
The nice thing is that you need very few ingredients, no strange flours or complicated mixes: just eggs, sugar, and cornstarch. Cornstarch is naturally gluten-free and gives the biscuit roll a soft and airy texture, ideal for rolling without breaking. And trust me, you won’t miss the traditional flour at all!
This easy gluten-free biscuit roll recipe is perfect even if you are a beginner in the kitchen. It takes less than half an hour to prepare, and the result is truly surprising. I recommend keeping it on hand for when you want to prepare a quick but impressive dessert, maybe for a snack with friends or an impromptu dinner.
Moreover, it is a gluten-free recipe with cornstarch that can be customized as you like: you can add cocoa, flavors like vanilla or lemon zest, or fill it with cream, whipped cream, or fresh fruit. In short, a versatile base that never disappoints!
If you are looking for a gluten-free biscuit roll that is soft, elastic, and delicately flavored, this is the recipe for you. 💛
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6 tbsp egg yolks
- 5/6 cup egg whites
- 3 oz sugar
- 1.8 oz gluten-free cornstarch
- 1 lemon
- 1/3 cup sunflower seed oil
Tools
- 1 Mixer mixer
Steps
To prepare the gluten-free biscuit roll, start with the eggs: separate the yolks from the whites into two bowls. Beat the whites with the electric mixer, adding the sugar a little at a time.
The egg whites are ready when they are fluffy and firm. Incorporate the yolks into the whites, one at a time, and fold gently from bottom to top to not deflate the mixture.
Once mixed, add the lemon zest and stir.
Add the oil and then the cornstarch. Mix gently until you get a smooth, lump-free mixture.
Line a baking tray with parchment paper, pour the mixture, and level it. Bake at 338°F (170°C) for about 13 minutes.
Once baked, let it cool on a cutting board.
The gluten-free biscuit roll is ready to be filled! 😊
