Gluten-free | Sugar-free
Makes: 12-14 scrolls
Course: Treat | Snack | Bring a plate
Prep time: 30 minutes
Proving time: 30 minutes
Cook time: 25 minutes
My Vegemite scrolls are magic! They're made from fluffy gluten-free dough and then smothered with my homemade vegemite. The smell of these scrolls cooking will drive your tastebuds crazy! Thank goodness they taste as good as they smell, if not better, and the best part? They're free from gluten and sugar.
Hints, Tips & Tricks
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre that's made from 100% pure chicory. Feel free to use your own fibre syrup, but make sure to read the labels. Many companies lace their syrups with ingredients such as malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. If you would like to purchase my Sweet As Fibre Syrup, click here.
As this recipe is gluten-free, I have used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
This recipe also calls for nutritional yeast. As well as being a vegan-friendly source of complete protein, B vitamins and trace minerals, it also gives the dish a nice savoury flavour.
I've given you the ingredients for my healthy version of vegemite, but if you decide to use the store-bought kind, you will need to use less than what I've stated in my recipe, as the flavour will be too strong.
If you plan to make my healthy vegemite (in this recipe), you will need to track down a jar of black tahini which is pureed black sesame seeds. I purchased a jar from my local Asian supermarket, as black sesame seeds are a commonly used ingredient in Asian cuisine. You may also be able to find it in the health food store.
For best taste, eat while hot!
- 325 ml (10.9 fl oz) lukewarm water
- 2 tbsp instant active yeast
- 1 tbsp Sweet as Fibre Syrup
- 300 g (10.5 oz) gluten-free plain flour + extra 100 g (3.5 oz) for dusting
- 1 tbsp xanthan gum
- 1 tsp Himalayan salt
- 2 eggs, whisked
- 1 tsp apple cider vinegar
- 2 tbsp avocado olive or coconut oil
- 140 g (4.9 oz) black tahini paste (black sesame paste)
- 100 ml (3.5 oz) tamari
- 50 g (1.7 oz) nutritional yeast
- 30 g (1 oz) Sweet as Fibre Syrup
- 1 tbsp activated charcoal
- 2 tsp apple cider vinegar
- 120 g (4.2 oz) of grated cheddar, pecorino, gouda or parmesan cheese
- 1 tbsp nutritional yeast
- Take a large jug of lukewarm water, and sprinkle in the yeast. Add the fibre syrup, stir briefly and allow the yeast mixture to sit for 10 minutes to activate. The yeasty water will form a bubbly head like a freshly poured beer, indicating it is activated and ready for the next step.
- Into a mixing bowl or the bowl of a stand mixer fitted with a dough hook, mix the flour, xanthan gum and salt. Make a well in the middle of the flour and pour in the yeast mixture followed by the eggs, vinegar and oil.
- Mix the dough for 3-4 minutes with either the dough hook on medium speed or with a wooden spoon, stirring vigorously.
- The dough will be sticky, so begin to incorporate a small handful of flour at a time, mixing between additions until a smooth ball of dough forms in the bowl.
- Turn the dough onto a lightly floured surface and knead and mould it gently into a large ball. If the dough is still sticky, keep adding more flour until it no longer sticks to your hands.
- Dust the bench with a little more flour and then roll the dough out into a rectangle, approximately 30 cm x 30 cm (12 inches x 12 inches). Cover the dough with a clean tea towel and leave to prove for 30 minutes.
- Preheat your oven to 250C (490F) and place a large cast-iron pot with a lid into the oven to heat for at least 30 minutes.
- Add all the vegemite ingredients to a small blender and process until well combined. Spoon and scrape (it will be very sticky!) the vegemite into a clean jar and store in the fridge for up to 3 months.
- Carefully spread two tablespoons of vegemite onto the dough. If you find this too tricky, you can water it down by whisking 1-2 tablespoons of water into the vegemite before spreading.
- (Please note: if you use processed vegemite, you will need to use less vegemite, or the flavour will be too strong!)
- Sprinkle over the grated cheese, reserving a couple of tablespoons for the top of the scrolls.
- Begin to slowly peel the dough off the bench, rolling it away from you to create a roll.
- Carefully take the cast iron pot out of the oven and lay a large piece of baking paper into the pot's base. Cut the roll into 12-14 even-sized pieces using a sharp knife and lay the scrolls into the pot.
- Sprinkle with the remaining cheese and one tablespoon of nutritional yeast and place the lid back on the pot and bake in the oven for 25 minutes.
For best taste, eat while hot!