Lemon cream roulade with strawberry-mint salad from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours (page 60) by Alice Medrich

  • lemons
  • white rice flour
  • Show all ingredients...

  • EYB Comments

    Chill 2 hours to 2 days. Can substitute ghee for clarified butter, and Thai white rice flour or brown rice flour for white rice flour.

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Notes about this recipe

  • Eat Your Books

    Chill 2 hours to 2 days. Can substitute ghee for clarified butter, and Thai white rice flour or brown rice flour for white rice flour.

  • jzanger on March 12, 2025

    Delicious, and enjoyed by all, gf or not. I recommend using the smaller jelly roll sized pan if that’s available to you. Also, i suggest using Smitten Kitchen’s tip to lightly roll it while it’s still cooling so it won’t crack later on. And my own tip is to have more of the fillings available than the recipe calls for because I ended up using probably closer to 1.5x of both and it wasn’t too much. I used the lemon curd from the Kitchen Projects Substack. I did not make the strawberry salad.

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