Gluten Free Gouda Carrot Rolls

Supplies needed:

·         1 large baking tray

·         1 large bowl

·         10 strips of tin foil 

·         Parchment paper 

 

Ingredients:

 

Dough

·         300 g (1 1/3 cups) warm water 

·         14 g (3 tbsp) whole psyllium husk

·         10 g (1 tbsp) olive oil

·         8 g (1pack) fast rise yeast

·         290 g (2 1/3 cups) Anita’s - All Purpose gluten free flour  

·         50 g (1/3 cup packed) Gouda cheese 

·         1 tsp salt

 

Filling

·         227 g (1 tub) cream cheese 

·         1 cup 120 g Gouda Cheese grated

·         1/2 tsp salt

·         1/2 tsp dried dill

·         1 tbsp fresh dill, chopped 

·         20 sprigs fresh parsley

·         1 tbsp melted butter, before baking

 

Directions:

 

1.      Cut some tin foil into a 12 x 14 inch rectangle. Use this piece of tin foil as a template to rip off 9 more pieces. 

2.      Fold each piece of tin foil in half and roll it into a cone. Fold the top down inside the cone to hold its shape. 

3.      Preheat the oven to its lowest setting and then turn it off, to create a warm space to proof the dough. 

4.      Line a large tray with parchment paper. 

5.      In a medium bowl add water, whisk in the psyllium husk and the oil. Let the mixture gel for about 5 minutes. 

6.      To the gel mixture, add the flour, fast rise yeast and the salt. 
Mix well, add the cheese and knead the dough in the bowl. 

7.      Transfer the dough to parchment paper, roll it  into a rectangle, 18 inches long and 10 inches wide, and about an 1/8 if an inch thick. 

8.      Cut the dough lengthwise into 10 (1 inch wide) strips. Wrap one end of a strip of dough around the tip of the cone and then gently roll the cone. Slightly overlapping the edges of the dough with each turn. 

9.      Place each carrot on the prepared tray, leaving at least 1 inch of space between each piece.

10.  Cover the rolls with a damp tea towel and leave them in the warmed oven, that is turned off, to rise for 60 to 90 minutes

11.  After the rolls have risen, remove them from the  oven. 

12.  Preheat the oven to 400°F/200°C. Brush each roll with melted butter

13.  Bake for 18-20 minutes, and while still warm, remove the foil with a gentle twist

14.  Beat the cream cheese, stir in the grated cheese, green onion, bacon and dill. Add the filling to the cavity of the dough. 

15.  Add two stalks of parsley into the filling and enjoy!

16.  Store any remaining rolls in a covered container in the fridge, for up to 1 to 2 days.  

 

Additional Information 

Substitutes: 

·         I chose Anita’s brand of gluten free flour because it has no xanthan gum in it, which works well with the psyllium husk. This recipe has not been tested with another type of flour.

 

Tips and Tricks: 

·         my best advice is to use a digital scale for accurate results, because we all measure cups differently. 

·         I used a fast rise yeast which is mixed directly into the flour. 

·         be gentle handling the dough to prevent tearing, but if it does, just join it back together.