For the roulade

vegetable oil, for greasing

50g lactose free butter

1 tbsp garlic infused oil

50g gluten free plain flour

300ml lactose free milk

75g vegetarian parmesan-style cheese, finely grated

4 medium eggs, separated

15g pack flatleaf parsley, chopped

For the filling

1 tbsp olive oil

25g lactose free butter

225g spinach, shredded

1 tsp garlic infused oil

Serves - 4


Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.

For the roulade, melt the lactose free butter in a large pan. Add the gluten free flour and cook for 1 min, stirring constantly. Gradually beat in the lactose free milk.

Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly.

Beat in the egg yolks, garlic infused oil and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce.

Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.

Meanwhile, heat the oil and lactose free butter in a large wok or frying pan and stir-fry the spinach and garlic infused oil for 4-5 mins until tender. Season.

Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper.

Trim the crispy edges off the roulade. Use a slotted spoon to remove the spinach, then spread over the roulade leaving a 2.5cm space at one short end uncovered.

Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately.

Recipe adapted from: Good Food
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