Name: Gluten Free Bûche de Noël
Prep time: 30 min
Cook time: 15 min
Yield: 10, 10 servings
Cuisine: French
Ingredients: ½ cup heavy whipping cream; 1 cup granulated sugar; ½ teaspoon baking soda; ½ teaspoon baking powder; 2 tablespoons cornstarch; ¼ teaspoon kosher salt; 1 tablespoon pure vanilla extract; 6 tablespoons unsalted butter (at room temperature); 1 tablespoon light corn syrup; 7 tablespoons vegetable shortening; 4 ounces semi-sweet chocolate (chopped); 2/3 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for full info on appropriate blends)); ¼ teaspoon xanthan gum ((omit if your blend already contains it)); 3 eggs (at room temperature, beaten); 3 tablespoons warm water (plus more as necessary); Confectioners’ sugar (for sprinkling); 2 ½ cups confectioners’ sugar (plus more as necessary)

Gluten Free Bûche de Noël

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Gluten Free Bûche de Noël vanilla swissroll cake, topped with decorative chocolate ganache. Decorate a yule log the easy way!

By: Glutenfreeonashoestring (via Glutenfreeonashoestring)

Original Publish: Dec 20, 2012

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 15 mins

Yields: 10, 10 servings

Instructions

Preheat your oven to 350°F.
Grease 15 x 10 inch rimmed baking sheet. Line it with unbleached parchment paper, then grease again.
Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine. Add the butter, eggs, vanilla and 3 tablespoons water, mixing well after each addition. The batter should be thin and easily pourable. If necessary to achieve the proper consistency, add more water by the tablespoon and mix again. Pour the batter into the prepared pan, and shake it gently back and forth and side to side so that the batter is in an even layer. Smack on the counter to break any trapped bubbles.
Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched. While the cake is baking, spread a tea towel out flat on the counter, and sprinkle it liberally with confectioners’ sugar. Once the cake is done, turn it immediately onto the prepared towel. Carefully peel off the paper, and place a short edge of the towel over the short edge of the cake. Roll the cake and towel together tightly, starting with narrow end and rolling away from your body. Transfer the rolled cake and towel onto a wire rack to cool completely.