Lectin Free Swiss Roll

Lectin Free Gourmet
10 hours ago
1 min read

This Swiss roll recipe is a lovely balance of lightness, flavor, and simplicity. The sponge is soft, airy, and flexible, making it easy to roll without cracking while still holding its shape beautifully. Using clean, lectin-free ingredients allows the natural sweetness and delicate texture to shine. The recipe is straightforward and approachable, yet the result feels elegant and special. Filled with fruit purée or a gentle cream, it becomes a refined dessert that suits both everyday enjoyment and festive occasions. This Swiss roll shows how thoughtful ingredient choices and careful technique can create a dessert that feels indulgent, comforting, and beautifully crafted.

Ingredients (12 servings)

Batter

9 large chicken eggs
7 oz (about ¾ cup) allulose
1/4c Lectin Free PANCAKE & COOKIE MIX
2 tbsp Lectin Free LIGHT BAKING MIX
Pinch of vanilla
Finely grated lemon zest (optional)

Preparation

Preheat the oven to 350 °F (180 °C). Line a baking tray with parchment paper.
In a large bowl, whisk the eggs with the allulose until light, pale, and fluffy.
Gently fold in the dry ingredients until just combined, taking care not to deflate the batter.
Spread the batter evenly onto the prepared tray.
Bake for 12–15 minutes, until lightly golden and springy to the touch.
Turn the sponge out onto a clean kitchen towel, peel off the parchment paper, and roll up while warm.
Let cool, unroll, spread with filling if desired, then roll up again.