28 January, 2016
Gluten Free Dairy Free Ham & Cheese Scrolls
Gluten Free Dairy Free Ham & Cheese Scrolls
Makes: 15-18
Ingredients:
- 2 teaspoons yeast
- 2 teaspoons caster sugar
- 1 cup warm water
- 1 1/2 cups gluten free SR flour
- 1 1/2 cups gluten free plain flour
- 1 tablespoon psyllium husk
- 2 tablespoons minced garlic
- 200g shredded ham
- 12 sliced of vegan cheese
Method:
- Add the yeast and sugar to the warm water and stir well, allow to sit for 10 minutes to activate the yeast until it is foamy on the surface
- In a large mixing bowl combine the 2 flours and the psyllium husk and mix well
- Make a well in the centre of the dry ingredients and pour in the activated yeast and all of the liquid into the well
- Using a butter knife to fold the dry flour into the centre of the mixing bowl where the liquid is and continue to mix until you have a dough that has just come together
- Turn the mixture out onto a dry clean bench and knead the dough for about 10 minutes once the dough is smooth and has come together
- Place the dough in a lightly oiled bowl and cover with alfoil and allow to sit for 90-120 minutes
- Remove the alfoil and punch out the air pockets in the dough
- Turn the dough out onto a dry lightly floured and clean surface and roll the dough into a rectangle roughly 20 x 35cm
- Spread the minced garlic evenly over the rolled out dough followed by evenly sprinkling the shredded ham and top with the cheese
- Roll the dough into a log shape until well sealed
- Slice the dough into about 1 – 1 1/2cm thick scrolls and lay them flat (with the scroll facing upwards) onto a baking tray that has been lined with baking paper
- Loosely cover the scrolls with glad wrap and place is a dark dry place to allow to pro for 30-60 minutes
- Preheat the oven to 180 degrees Celsius
- Once the scrolls have finished proofing bake for 20-25 minutes until golden
- Allow to cool on a wire rack completely before bagging to keep or freeze
Recipe Note:
- Store in an airtight container below 27 degrees for a maximu
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.