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5 from 1 vote

This Poppy Seed Roll is a gluten free version of the beloved pastry Mr. Fearless Dining’s grandmother used to make. You will love this gluten free poppy seed roll version because it combines the flavors of sweet yeast dough and rich poppy seed filling.

A slice of gluten free poppy seed roll on a plate.

This homemade Czech poppy seed roll, also known as “Makový závin” in Czech, is a pastry popular in Czech cuisine and other Central European countries. It is a delightful sweet treat often enjoyed during holidays, special occasions, or simply as a delicious dessert.

If you love to bake, I have lots of incredible gluten free bread recipes to try.

Why This Recipe is Great:

  1. It is a delightful and traditional dessert with a special place in Czech culinary culture.
  2. My version is nice because I use a store-bought poppy seed filling, which will save you time.
  3. These poppy seed rolls are typically dusted with powdered sugar to add a touch of sweetness. (Some variations include a glaze or icing on top for an extra layer of sweetness.)

If you enjoy Czech recipes, try these Gluten Free Kolache!

Top Pick
Steve's Gluten Free Bread Flour Blend, 3 lbs

This Authentic Foods Steve's Gluten Free Bread Blend is hands down the best gluten-free flour for yeasted bread recipes. With this flour, you can braid, shape, and roll incredible bread, cinnamon rolls, and pizza crust. (Note, it doesn't work in a bread machine.)

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Check out ALL of my recipes using Authentic Foods Steve’s Gluten Free Bread Blend.

Ingredient Notes:

  • Gluten Free Flour Blend – I only tested this recipe with Authentic Foods Steve’s Gluten Free Bread Blend. This flour is pure magic when it comes to making fluffy yeasted recipes. Other blends can work, but I recommend using less flour until you see how your dough turns out. Most blends I have used in yeast recipes need more flour than Steve’s blend, but it will depend on the starch content of the blend you use.
  • Xanthan Gum – If your blend doesn’t include a binder, you will need to add one teaspoon. See the Substitutions section below if you need a gum-free version.
  • Cane Sugar
  • Yeast – Double that the brand you use is gluten free. Red Star “Platinum” is NOT gluten free!
  • Butter – Use unsalted butter.
  • Milk or Non-Dairy Milk – I used almond milk, but other plant-based milk types will work.
  • Egg- Size large.
  • Poppy Seed Filling – I used Solo brand poppy seed filling.

Tips For Sucess:

  • If you use another flour blend, use one that works with yeast. Some 1:1 blends do not work with yeast. A flour blend will list this information on the bag or its website.
  • Be sure to roll tightly so the poppy seed filling doesn’t come out.

For more tips on baking yeast bread, check out my Gluten Free Bread Troubleshooting Guide.

The inside of a poppy seed roll.

Substitutions:

Recipe Step-By-Step Directions:

Proof the yeast in a dish with 1 cup of warm milk and 1/3 cup of sugar. Be sure your milk is no hotter than 110º F. Let it sit for 5-10 minutes until it is frothy.

Photos of steps 1 and 2 making the poppy seed bread

Step 1: Add the yeast mixture to a stand mixer bowl. Add one egg and the melted butter. Use a paddle attachment to mix the wet ingredients on low speed. Increase the speed to medium for 20 seconds.

Step 2: Add the gluten free flour and salt and mix on low speed until the ingredients are mixed and a dough forms.

Photos of steps 3 and 4 making the poppy seed roll.

🔑 Sandi says: You only get one good rise with gluten free dough so you must shape your roll before the rise.

Step 3: Dust a silicone mat with a bit of flour. Note you can use any brand. Save the Authentic Foods Steve’s GF Bread Blend for making bread. Place the dough on the mat and shape it into a circle.

Step 4: Roll the dough into an oval shape about 1/4 inch thick.

A photo showing the label of the Solo brand poppy seed filling.

This is what the can of poppy seed filling I used looks like. Most grocery stores should carry it.

The poppy seed spread over the dough.

Step 5: Spread the poppy seed filling over the dough. The filling is sticky, so do your best to spread it out evenly.

The rolled poppy seed roll dough, ready to rise.

Step 6: Carefully roll the dough into a log. I like to describe how I roll this log the same way I roll cinnamon rolls. Press the ends together so the poppy seed filling doesn’t pour out during the rise and baking.

Step 7: Set the roll onto a parchment paper-lined cookie sheet. I cover my roll with plastic wrap and let it rise in my oven. I preheat the oven to 200º F, then turn the oven off. This makes a nice warm environment for rising.

Let it rise for 45-60 minutes.

The baked poppy seed roll.

Step 8: Bake the gluten free poppy seed roll for 40-45 minutes. The actual baking time will vary depending on how thick your dough is and how wide the roll is after rolling.

Step 9: Remove the poppy seed roll from the oven and allow it to cool on a cooling rack.

A sliced poppy cake on a cutting board.

Step 10: When the roll is thoroughly cooled, dust it with powdered sugar and slice it for serving.

Recipe FAQ:

Can you store the dough for this roll in the refrigerator overnight?

I recommend baking and freezing the roll if you need to make it ahead. Gluten-free dough can be tricky, and it doesn’t always keep the rise for more than a day.

How do you store a gluten free poppy cake roll?

Store in an airtight container in your refrigerator. Gluten-free items spoil quickly. If you will not finish this loaf in a day or two, I recommend freezing it.

The top view of a sliced poppy seed cake.

More Gluten Free Baked Goods To Try:

The top view of a sliced poppy seed cake.

Czech Gluten Free Poppy Seed Roll

Sandi Gaertner
A delicious sweet bread that has layers of swirled poppy seed paste baked in. This is a traditional Czech pastry.
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5 from 1 vote
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 40 minutes
Rise Time 45 minutes
Total Time 1 hour 45 minutes
Course Gluten Free Bread Recipe, Gluten Free Dessert Recipes
Cuisine Czech
Servings 12 slices
Calories 243 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

Dough

  • 2 teaspoons active dry yeast or one packet
  • 1 cup warm milk no hotter than 110º F.
  • cup cane sugar
  • ¼ cup unsalted butter softened to almost melted
  • 1 large egg
  • 3 ½ cups gluten free flour blend * see note
  • teaspoon salt

Filling

  • 12.5 ounces poppy seed filling I used Solo brand.

Instructions
 

  • Proof the yeast in a dish with 1 cup of warm milk and 1/3 cup of sugar. Be sure your milk is no hotter than 110º F. Let it sit for 5-10 minutes until it is frothy.
  • Add the yeast mixture to a stand mixer bowl. Add one egg and the melted butter. Use a paddle attachment to mix the wet ingredients on low speed. Increase the speed to medium for 20 seconds.
  • Note you can also mix this dough by hand in a large mixing bowl.
  • Add the gluten free flour and salt and mix on low speed until the ingredients are mixed and a dough forms.
  • Dust a silicone mat with a bit of flour. Note you can use any brand. Save the Authentic Foods Steve's GF Bread Blend for making bread. Place the dough on the mat and shape it into a circle.
  • Roll the dough into an oval shape about 1/4 inch thick.
  • Spread the poppy seed filling over the dough. The filling is sticky, so do your best to spread it out evenly.
  • Carefully roll the dough into a log. I like to describe how I roll this log the same way I roll cinnamon rolls. Press the ends together so the poppy seed filling doesn't pour out during the rise and baking.
  • Put the roll onto a parchment paper-lined cookie sheet. I cover my roll with plastic wrap and let it rise in my oven. I preheat the oven to 200º F, then turn the oven off. This makes a nice warm environment for rising.
  • Preheat the oven to 200º F and then turn the oven off. Cover the roll loosely in plastic wrap. Put the dough in the oven and let it rise for 45-60 minutes.
  • Remove the loaf after it rose. Take off the plastic wrap and preheat the oven to 350º F.
  • Bake the gluten free poppy seed roll for 40-45 minutes. The actual baking time will vary depending on how thick your dough is and how wide the roll is after rolling.
  • Remove the poppy seed roll from the oven and allow it to cool on a cooling rack.
  • When the roll is thoroughly cooled, dust it with powdered sugar and slice it for serving. 

Notes

  1. I tested this recipe using Authentic Foods Steve’s GF Bread Blend. If you use a different blend, verify the blend works with yeast recipes. Usually, the bag of flour will say this on the bag or on the brand’s website.
  2. If you use a different brand of flour and you verify it works with yeast, you will most likely need to use more flour than I specify. Every gluten-free flour blend has a different starch-to-grain ratio. This affects the amount of moisture a lot in baking, so adjust your dough with more or less flour as needed.
  3. If your flour blend doesn’t contain xanthan gum, add one teaspoon.
  4. Store in an airtight container in the refrigerator. I recommend freezing the loaf if you won’t eat it all in a couple of days.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 243kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 38mgPotassium: 42mgFiber: 4gSugar: 13gVitamin A: 171IUVitamin C: 0.002mgCalcium: 52mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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