Preparing a poppy seed roll from gluten-free flour is not impossible, but it is not exactly easy due to the dough properties. Try and make it a bit more simple.

Ingredients

How to prepare

Prepare the poppy seed filling first using the ingredients you are used to (whole poppy, stabilised poppy, poppy filling mixture,…) When flavouring, do not forget about vanilla, lemon peel, you can also add some plum jam or rum, a pinch of cinnamon and definitely a pinch of salt. If the filling seems too thin, use one of the Nomina gluten-free porridges to thicken it. It is good to stabilise the filling for baking. Use a part of an egg or an egg white for this.

The easiest method of preparing the dough is using a food processor or home bread maker. If not, your hands will have to do the work.

Preparing a starter is not necessary. Pour the water into a bowl, crumble the yeast into it adding the egg, oil, sugar, flour and salt. You can whip the egg in a cup adding only a part into the dough, leaving some to smear with just before baking. Knead the ingredients until a beautiful, supple, readily shapeable dough is prepared. Let it stand for about 5 minutes. In the meantime, prepare a rolling board or another flat surface. You can dust with fine corn flour for example. Prepare a baking tray and cover it with a sheet of baking paper. 

Divide the dough into halves. Roll the first half into a circle the size of a large plate. Use the rolling pin to move it onto the baking paper. Cover the whole dough surface with the prepared poppy filling. Then roll the second half into a circle as well. Use to rolling pin to move it onto the spread filling. You have created a circle consisting of three layers (dough-filling-dough).

Use a small glass (ca. 5-6 cm diameter) to inscribe a circle in the middle of the three layer cake. Use a pastry scraper or a knife to make 4 symmetrical cuts from the inscribed circle to the edge. The centre remains intact, the rest is divided into four parts. Divide each quarter into halves and each eighth into three thin stripes. Then create a plait from the thin stripes. When plaiting, twist each one of the strips along its long axis. Place the first created plait into the centre space of the cake (you can grease it with the whipped egg). Fold the end of the plait under the created bun. Proceed similarly with the remaining eighths leaving them in their spots. The end result will look like a flour (1 centre piece and 7 petals).

Let the cake rise in a warm place. Smear it with the whipped egg before baking. You can also decorate the surface with almond flakes or other favourite seeds. Bake it in a preheated oven at 170 °C for about 30 minutes.