Ready in 1 hour
Makes 12 Scrolls
- 620g filtered water at 40 degrees C
- 12g active dry yeast
- 2 tsp sugar
- 25g Psyllium Husk Powder
- 7g Flaxseed Meal
- 1 Tbsp Apple Cider Vinegar
- 210g Fine Brown Rice Flour
- 140g Millet or Sorghum Flour
- 120g Tapioca Starch
- 2 tsp salt
- 4 Tbsp MightyMite or GF Vegemite
- 150g grated cheese (or dairy free cheese)
- Mix the water, yeast and sugar together in a medium size bowl and let it proof until the yeast bubbles and forms foam, about 5-10 minutes. Add the Psyllium, flaxseed and Vinegar and let it sit for another 5 minutes to form a gel.
- Weigh all the fours, starch and salt into the bowl of your stand mixer. Add the Psyllium gel and mix until well combined, approx. 2-5 minutes.
- Preheat the oven to 200 degrees C. Dust your work surface with brown rice flour and tip your dough onto the floured surface.
- Gently press the dough into a rectangle shape before carefully rolling it thinner with a rolling pin. Try and get a size 40cm long by 25cm high rectangle.
- Spread your gluten free yeast spread evenly all over the rectangle, all the way to the edge. Sprinkle the grated cheese over it, reserving some for sprinkling over the top.
- Carefully roll up the dough and then portion into 12 even scrolls with a dough cutter or sharp knife. Put the scrolls with the cut side up onto baking paper lined baking trays, sprinkle with remaining cheese and let the dough rest for 15-20 minutes
- Bake at 200 degrees C for 20-25 minutes until golden.
The scrolls can be stored in an airtight container and will stay soft for 2-3 days. They can be stored in the fridge for up to 6 days and reheated to soften. You can swap the Yeast spread with Pasta sauce to create pizza scrolls or use Cinnamon/Sugar for a sweet scroll.
Recipe adapted from A Goyoaga