Monday, April 23, 2012

Aussie scrolls for ANZAC day (wheat free)

It's a cold and wintry day in the hills today.  Given the fact that its ANZAC day tomorrow I spent the afternoon making savoury Aussie scrolls.  Cheese and tomato scrolls are an Aussie staple so here is my version.

Tomato and cheese scroll


In order to make a wheat free version I adapted the recipe I had previously used to make an Easter Tea Ring.  I used a Basco bread mix packet for the wheat free flour mixture.  The Basco mixture already has the xantham gum mixed into it so its very easy to use.


Buttering the dough before adding the topping






Rectangle of dough adorned with tomato puree and mixed herbs






Rolling the dough 




The recipe makes enough for about 10 scrolls.  I will freeze the leftovers and they will be a handy snack to simply put in the oven and enjoy.


Puffed up and ready to bake




I used rice milk in my recipe and you could make it vegan by leaving out the cheese.  The dough is very workable so once its rolled out it could easily be filled with a sweeter filling (e.g. berries, cinnamon and brown sugar) or you could make it really Aussie and fill the scrolls with vegemite and cheese.  Despite me years in Melbourne I'm yet to acquire the taste for vegemite


Happy ANZAC day to everyone for tommorrow.


If you would like to give these scrolls a go...here is the recipe...


You will need



  • Milk 90g (I used rice milk in my mix)
  • 1 Egg
  • Gluten free flour mix 225g (I used a box of the Basco bread mix)
  • Salt 2g
  • Unsalted Butter 25g (softened for dough mixture)
  • Dry yeast 3g
  • Unsalted Butter 25g (for melting)
  • Tomato puree
  • Dried mixed herbs
  • Grated tasty cheese and mozzarella cheese
Method
  • Combine the yeast, flour, salt and stir to mix together.  Add the 25g of softened butter and rub it into the flour mixture.
  • Combine the egg and the milk and slowly pour into the dry ingredients.
  • Work the mix into a smooth and elastic dough and smooth it into a ball.
  • Place the dough in a bowl and cover with cling wrap.  Leave to proof for 15/20minutes
  • Knead the dough and roll into a sausage shape.  Use a rolling pin to roll the dough into a rectangle.
  • Once rolled into shape, brush with 25g of melted butter onto the top of the rectangle (this will make it stick when its rolled into shape)
  • Brush the tomato paste over the dough and sprinkle with the mixed herbs.
  • Sprinkle the grated cheese over the top of the dough and then begin to slowly roll the dough into a sausage shape
  • Cut the dough into 10 equal portions
  • Place the portions closely together on a baking tray lined with baking paper.  Cover the tray with a tea towel and leave to rest for an hour
  • When the scrolls have doubled in size, brush with olive oil and bake at 200C for 20minutes
  • Enjoy!

1 comment:

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