Recipe for gluten-free sausage rolls
I can’t count how many times I’ve tried to work with gluten-free dough to make sausage rolls—only to end up with as much sticky dough on my hands as around the sausages! If you’ve ever tried working with gluten-free dough, you know what I mean…
Gluten-free dough is stickier and less cohesive than dough with gluten. And this makes it difficult to make sausage rolls and other dough-based items that need to be worked with.
I have developed the Struktur Method, which compensates for the effect that gluten has in regular dough. This means you can make a bread that has the same wonderful structure with air pockets as a regular bread. And not least, a dough that you can easily use to make gluten-free sausage rolls because it can be rolled out with a rolling pin without sticking!
The recipe is from the book Cracking the Code to Gluten-Free Bread.
Gluten-free Sausage Rolls
Equipment
- Deciliter Measure
- Kitchen Scale
- Stand Mixer (option 1)
- Hand Mixer (option 2)
- Bowl
- Oven
Ingredients
- 500 gram Water hand warm
- 25 gram Yeast
- 10 gram fiberHusk
- 6 gram Salt
- 45 gram Olive Oil
- 100 gram Gluten-free oatmeal
- 200 gram Whole Grain Rice Flour
- 100 gram Cornmeal
- 100 gram Cornstarch
Brushing/sprinkling
- Oil or egg for brushing
- Flake Salt or seeds for sprinkling
Instructions
- Start by taking the sausages out of the fridge, so they are not cold when they go into the dough.
- Dissolve the yeast in water and then add FiberHUSK. Stir on the machine at high speed until the fibers gel and become a really thick gel mixture. Let the fiber mixture rest for 10 minutes.
- In the meantime, mix the different types of flour together. When the fiber mixture has set, add salt and oil. Then add the flour a little at a time while stirring at medium speed on the mixer. Make sure all the flour is kneaded into the dough before adding more flour.
- When all the flour is added, the dough should be kneaded at high speed for 8-10 minutes.
- Let the dough rise for 20 minutes.
- After rising, divide the dough into three. Roll each section flat on the table into a circle with a thickness of about ½ cm. Feel free to use a little more flour (e.g., rice flour) if the dough is sticky or difficult to roll out. Cut the circle into 8 triangles and roll the sausages into the dough. It is important that the sausages are at room temperature so the dough rises as much as possible.
- Set the sausage rolls to rise for 30 minutes. After rising, brush them with olive oil or egg and sprinkle with flaky salt and perhaps seeds.
- Preheat the oven to 230°C fan and bake the sausage rolls for about 15 minutes.