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Gluten free Scroll


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Ingredients

12 portion(s)

  • 100 gram buckwheat grain
  • 2 tsp yeast or 20g fresh yeast
  • 300 gram water
  • 350 gram Orgrans self raising flour
  • 70 gram Orgran gluten free gluten substitute
  • 2 tsp xanthan gum
  • 20 gram Evoo
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Recipe's preparation

  1. 1. Preheat oven to 180 degrees fan forced.  Mill buckwheat for 1 minute, speed 9 and set aside.
    2. Put in yeast and water and heat 1 minute, 37 degrees, speed 1
    3.  Add remaining ingredients and mix for 6 seconds, speed 6.
    4.  Knead 2 minutes, on wheat setting.
    5. Sprinkle a bit of gluten free flour on the bench and shape into a ball.  Put into a container for about 30 mins (I am not actually sure it got a lot bigger though).
    6.  On a floured bench roll out until about 1/2 cm thick.  Spread on the toppings - anything you like -, cut in long strips about 3 cm wide and roll.  Stack them next to each other on a baking tray (I used the square tupperware baking thingy) and bake for 30 minutes.
    7.  Let cool on a wire rack
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made these today and they were fabulous. Easy to...

    Submitted by Losza on 18. November 2018 - 15:44.

    Made these today and they were fabulous. Easy to roll when filled. Thank you

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