Two things - Firstly, it was coming up to lunchtime & the family was getting hungry & secondly, I've always wanted to make gluten free wheat stalk bread (epi bread). In an attempt to satisfy both I decided to make some pizza scrolls but cut them the way epi bread is made.

Although I need to improve my cutting & shaping

the scrolls were absolutely delicious and a big hit with the hungry hoards.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

350 g Bakers' Magic Gluten free flour

50 g Maize starch

50 g Potato starch

4 - 8 g Psyllium husk

1 Egg

2 tsp Yeast

3 tsp Sugar

2 tsp Salt

525 - 540 g Warm water*

70 g Oil

 

Extra oil for putting dough on trays

*This amount of water includes the 100 g required for pre incubating the yeast.

 

I made the scrolls with the darker Bakers' Magic blend. If you are using the blend containing golden flaxseed use 8 g of psyllium and 525 g of water. 

 

Other ingredients are required as toppings for example (enough for 1/2 the dough)

100 g Roasted pumpkin

50 g Oil (I used the garlic infused oil from the cheese)

3 Cubes Meredith Dairy marinated goat cheese

4 Rashers of bacon

Pine nuts

 

Method

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Let the mix sit for 5 minutes in the bowl.

Line 2 trays with baking paper. Put a little oil on the surface. 

Put a bit of oil on a suitable work surface (bench, baking paper, pastry mat). Bring the dough out & divide it into 2 approximately equal pieces.

Put a bit of oil on your hands pick up a piece of dough and spread it evenly over one of the trays.

Repeat with the remaining dough.

Top the dough with pizza toppings. Leave a 5 cm gap around the edges. (I blitzed the roast pumpkin with the oil & 2 cubes of cheese)

   

Let the bases proof for approximately 20 mins in a warm moist environment.

Gently roll up the dough into a log. As the dough will be soft use the baking paper to start forming the roll. 

 

Oil some scissors to cut into the log. "Hold the scissors at a 45 degree angle and cut about 3/4 the way through. Lay the cut piece to one side and then continue cutting up the loaf laying the next piece to the opposite side. Be extra careful not to cut the dough all the way through." (From How to Make Epi Bread:Wheat stalk bread - Baker Bettie)

 

Prove the cut dough for another 20 min (approximately). 

Turn oven on to 190 C (fan forced).

Bake at 190 C for approximately 30 min. The time will vary depending on the individual oven & what your toppings are. If your oven has a hot spot turn the trays halfway through baking.

Bring the scrolls out of the oven & allow to cool slightly before eating. 

Simply enjoy!