Gluten free pinwheels are a delicious and filling lunch or snack. They are super easy to make and you can fill these savoury scrolls with your own favourite fillings. Turn them into pizza scrolls or even cheesymite scrolls.
Heat oven to 200°C and line a large baking tray with baking paper.
Prepare any fillings that need chopping or grating, and set aside.
Place the gluten free flour, baking powder, xanthan gum, sugar and salt into a large mixing bowl, and give it a really good whisk to combine well.
Whisk the eggs together with a fork in a jug or bowl, then whisk in the cream. Pour most of the egg/cream mixture into the dry ingredients, keeping back a few tablespoons.
Mix it all together with a large spoon or stiff spatula. The dough should be soft and kind of shaggy looking. If it’s too dry, add the rest of the cream/egg mixture.Note: Because different gluten free flours absorb liquid differently, you may need to tweak the recipe to suit the flour you use. If the dough is still too dry, add a little more cream (or milk or water if you don’t have extra cream), a tablespoon at a time until the dough comes together. If it’s too wet, add a little sprinkle of extra flour.
Give the dough a gentle knead on the bench, just until it comes together. It should look a little scraggly, but it should hold together. Pat the dough into a roughly square shape.
Roll out the dough on a lightly floured bench to around 35cm square. Make sure you stop and gently lift it to check it’s not sticking to the bench. If it sticks, gently release it and then add a bit more flour underneath.
Dimple the surface of the dough by gently pressing it with your fingertips - an optional step but it makes nice little pockets for the sauce.Spread the sauce over the dough, leaving a 2-3cm gap at the end opposite you, but going right up to the other three edges. Sprinkle with herbs or salt and pepper.
Sprinkle over the cheese, and then the rest of your toppings.
Starting at the edge closest to you, gently fold it over the toppings, then continue to roll, gently lifting the dough up so that it rolls over the topping (instead of pushing it all out the other side!). Try to keep the roll tight, this will make it easier to cut later.If you find that the dough is sticking to the bench at any point, use a knife or spatula to gently loosen it, and continue to roll. Conversely, if you find a lot of excess flour as you roll, gently dust it off so it doesn’t make your scrolls dry inside.
Once you’re almost at the other edge, dampen the bare edge with a bit of water (or any of the cream/egg mixture left in the bottom of the jug) then roll to the end, gently pressing the edge closed.
Cut the roll into 12 pieces. The easiest way to do this evenly is to cut the roll in half, then each piece in half again, then each of those quarters into three. For thicker scrolls, you can cut the roll into fewer pieces, but you will need to bake them for longer.
Arrange the pieces on the prepared baking tray and bake for 20-25 minutes, or until lightly golden and the cheese is bubbling.
The pinwheels are at their best the day of baking, but leftovers can be stored in an airtight container and reheated gently in the microwave the next day.
Notes
Gluten free flour – I always make these using my homemade gluten free flour blend, and I haven’t yet tested them with any premade flours. I will update the post when I have, but if you try it in the meantime with a different flour, I’d love for you to let me know how it went!Xanthan gum – If using a premade blend that contains a gum ingredient (it will say in the ingredient list) then you can omit the xanthan gum.Sauce – You can use tomato sauce or ketchup, or use tomato paste or puree instead. Instead of sauce, you could use your favourite relish or chutney instead.Cheese - Any cheese that melts will work here. I like a combination of Edam and Tasty. See the recipe post for other flavouring ideas + how to make these into pizza pinwheels, cheesymite pinwheels or chicken and cranberry pinwheels.
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