It’s no secret that I don’t dabble in gluten-free bread recipe development. It’s not because I don’t like bread. Geez, I LOVE bread. With lashings of butter, of course. But, as I say, “stick to your strengths.” I just don’t have the right touch for bread making. I can chuck a bread packet mix in the bread maker. No problems with that. But if I’m not using a bread maker, it’s a lost cause.
So when I thought I’d like to make some lunchbox scrolls, I had to really think about the best approach. I ruled out making my own dough from scratch. No way. Against my better judgment I tinkered with a bread mix. It was a sticky disaster that couldn’t be easily formed into a dough, so rolling it into a scroll was hopeless.
Then one day, it dawned on me – use a pizza dough mix. Of course, because pizza dough has to be firm enough to be rolled out, so it’s a great consistency for scrolls.
For this recipe, I used Bob’s Red Mill Gluten-free Pizza Crust Mix, which is available in my local supermarket. Bonus! But if you choose to use a different brand, you may have to experiment until you have the right consistency.
However you manage it, these scrolls make a great lunch option – send them in the lunchbox with some cooked lean chicken breast and some vegetable sticks. Even better, they will freeze and defrost really well so you can stock up the next time you’re baking.
What’s your favourite scroll filling, either sweet or savoury? Please let us know.
½ cup approx tapioca flour
400 g cooked and mashed butternut pumpkin
100 g ricotta cheese
Pinch of salt
½ tsp dried oregano leaves
1 cup grated tasty cheese
Prepare pizza dough according to packet directions.
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a large biscuit tray or cookie sheet.
Lay a sheet of baking paper of approximately 50 cm long on a clean and dry bench surface. Generously dust the sheet with about half of the tapioca flour. Put dough on top of paper and generously dust the dough with the rest of the tapioca flour.
Using your fingertips or the palm of your hand, gently press down on the dough to flatten. If it sticks to your hand, dust with a little more flour. Shape the dough into a rectangular shape of about 40 cm wide, 30 cm long and 1.5 cm thick. Use a rolling-pin if you like (dust it with tapioca flour), but the dough should be easy enough to shape with your hands.
In a mixing bowl, combine pumpkin, ricotta cheese, salt and oregano. Spread evenly over pizza dough.
Using the baking paper to help you, roll the dough into a long scroll by starting with the long edge closest to you and gently rolling away from you. Dust off any excess tapioca flour as you go. Once you have finished rolling, gently press the scroll into the long edge of the dough to seal.
Using the baking paper to help you, put the scroll onto a tray and freeze for about 30 mins or until firm. Remove from freezer and cut scroll into 3 centimetre slices. Wipe knife blade clean after each cut. Put cut scrolls onto biscuit tray, cut side down. Pack them close together so they are touching.
Put a small handful of grated cheese on top of each scroll.
Bake for 40 minutes.
Makes approximately 15.