Gluten-Free Polish Poppy Seed Roll (Makowiec Bez Glutena) Recipe

Jun 21 2024

This recipe for gluten-free Polish poppy seed roll or makowiec bez glutena is an adaptation of my traditional Polish poppy seed roll by Miriam Pearl.

Ingredients

For the Dough:
1
tablespoon active dry yeast
2
cups milk (warm, or rice milk)
8
cups gluten-free flour (Better Batter All-Purpose, if you live in Canada, Better Batter products can be purchased through Delicious Without )
2
teaspoons xanthan gum powder
¾
cup sugar
1
teaspoon salt
5
large eggs
4
ounces butter (or vegan butter, melted)
For the Poppy Seed Filling:
1
pound poppy seeds (ground to a paste)
1
cup sugar
6
ounces butter (softened, or vegan butter)
1
cup milk (or rice milk, hot)
1
lemon ( zested )

Step 1
Make the poppy seed filling and set aside. If using store-bought, put the filling in a medium bowl, stir, and set aside. In a small heatproof bowl, dissolve yeast in 1/2 cup of the warm milk and set aside.
Step 2
In the bowl of a stand mixer or a large bowl, combine flour, xanthan gum powder, sugar, salt and eggs. Add remaining 1 1/2 cups warm milk, butter and yeast mixture. With the paddle attachment, or by hand, beat until smooth. Dough will be sticky at this point.
Step 3
Scrape dough into a clean, greased bowl. Sprinkle the top with a little flour and cover. Let stand in a warm place for 1 hour or until double in size, or follow this Quick Tip to cut the rise time.
Step 4
Punch down dough and turn out onto a floured surface. Divide dough in half and shape each half into a rectangle.
Step 5
Spread 1 can or half of the filling you made on each rectangle of dough and roll up like a jelly roll. Turn ends under so filling will not leak out.
Step 6
Place on a parchment-lined or greased pan, cover and let rise again until double in size.
Step 7
Heat oven to 350 degrees. Brush tops of rolls with additional melted butter. Bake 45 to 60 minutes or until rolls are golden brown.
Step 8
Remove from oven and cool. Dust rolls with confectioners' sugar, if desired.