Gluten Free CheesyMite Scrolls

Gluten Free CheesyMite Scrolls

CheesyMite Scrolls

 

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Ready in 1 hour

Makes 12 Scrolls


 

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. Preheat the oven to 200 degrees C. Dust your work surface with brown rice flour and tip your dough onto the floured surface.
  4. 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.
  5. 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.
  6. 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
  7. Bake at 200 degrees C for 20-25 minutes until golden.

Tips

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