150g/5½oz gluten free self-raising flour, sifted

1 tsp gluten free baking powder

75g/3oz vegetable suet

100ml/3½fl oz cold water

pinch salt

5 tbsp raspberry jam


Preheat the oven to 200C/400F/Gas 6. Mix the sifted gluten free flour, baking powder, suet, and salt together in a large bowl. Add enough water to make a soft dough, but not sticky.

Knead lightly on a lightly  (gluten free) floured board for a few minutes before rolling out to a 1cm/½in thickness and a rough 20cm/8in square shape.

Spread a thick layer of jam over one side of the dough, leaving 1cm/½in border, which you dampen with a little water.

Roll up loosely, pinching the ends together as you go to stop the jam escaping. Place the roll on a large lightly buttered piece of silicon baking parchment, sealed edge down.

Join the ends of the paper and make a pleated join along the top to allow for the pudding to expand, then twist the ends like a sweet wrapper.

Put the pudding into a large loaf tin or a brownie tin. Fill a roasting tin with boiling water and place on the base of the oven. Then put your roly poly on the top rack for 35-40 minutes.

Serve a single thick slice, with homemade lactose free custard.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Jam roly poly
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon