Gluten Free Spinach and Herb Roulade

Italians make frittatas from vegetables and eggs on the stovetop or baked. Sometimes they even add cheese. I decided to turn a frittata into a roulade. This gluen free spinach roulade makes a beautiful presentation and tastes amazing. Enjoy!

Gluten Free Spinach and Herb Roulade

Yield: Makes 8 servings

Gluten Free Spinach and Herb Roulade

This gluten free spinach roulade is much like an Italian frittata, but it is baked in the oven, rolled, filled with cream cheese and sour cream, and then rolled. Add your favorite deli meat to the center, if desired.


  • 5 Tablespoons unsalted butter
  • Scant 1/2 cup Carla’s gluten-free all-purpose flour blend recipe
  • 1/4 cup chopped yellow onion
  • 3 cups milk
  • 1 lb. fresh spinach leaves, finely chopped (or frozen)
  • 1/2 cup chopped fresh herbs of choice such as basil (use less for stronger herbs)
  • 4 large eggs, separated
  • 4 oz. gluten-free cream cheese (Philadelphia brand)
  • 4 oz. gluten-free sour cream
  • Thinly sliced gluten-free deli meat such as prosciutto (optional)


  1. Line a swiss roll pan or 9 x 13-inch baking dish with parchment paper and cut the corners to lie flat, and leave it hanging over two sides for easy removal. Preheat oven to 350°F.
  2. In a saucepan, melt butter, add onion and saute until tender, about 6 minutes.
  3. Whisk in flour and cook for 2 minutes to soften flour.
  4. In a separate saucepan, heat milk (or microwave until warm).
  5. Slowly pour milk into flour/butter mixture, whisking constantly. Then set it aside to cool.
  6. Add egg yolks to a large bowl, and add about 1/2 cup of the warm milk mixture to temper the egg yolk. Then whisk in the remaining milk mixture and stir in spinach and herbs.
  7. In the bowl of your mixer, beat egg whites until soft peaks form. Fold egg whites into spinach mixture.
  8. Transfer the entire mixture into the prepared pan/dish and bake for about 40 minutes and until set.
  9. Transfer pan to a wire rack, cover with a dish towel and allow to cool.
  10. While it is cooling, mix cream cheese and sour cream together and refrigerate until ready to use.
  11. Once the roulade is cool, remove from pan using the overhanging paper.
  12. Spread roulade with cream mixture. If desired, add thinly sliced deli meat such as prosciutto. Then roll, cover, and refrigerate. Slice and serve chilled.



Add chopped olives or sauteed onion and bell peppers to the filling.

Substitute the sour cream with additional cream cheese for a thicker and richer filling.

Use ricotta cheese instead of sour cream and cream cheese.

Add finely chopped olives to the roulade mixture instead of onion.

2 Replies to “Gluten Free Spinach and Herb Roulade”

  1. This sounds delicious, but you didn’t include the amount of sour cream in the list of ingredients. How much sour cream should we use?

    1. Hi Stephanie,

      Sorry about that. I just added it. You use 4 oz. sour cream. You can use any combination of sour cream and cream cheese you desire. I usually whip the cream cheese and then add a enough sour cream to soften the mixture to a spreadable consistency. You do not want it to be too stiff as to tear the roulade.


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