Ingredients
Gluten free mix
- 85 grams potato starch (not potato flour)
- 85 grams brown rice flour
- 30 grams almond flour or meal
- 35 grams tapioca flour, plus extra for dusting thermomat
Scroll dough
- 150 grams Milk
- 30 grams Butter
- 2.5 teaspoons active dry yeast
- 60 grams caster sugar
- .5 teaspoon Bi-carb soda
- 1.5 teaspoons xanthan gum
- 2.5 teaspoons GF baking powder
- .5 teaspoon salt
- 1 large egg
- 50 grams olive oil (not light and not evoo)
- .5 teaspoon vanilla extract
Filling
- 60 grams Butter, softened
- 60 grams brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 125 grams cream cheese, softened, cubed
- 1 tablespoon lemon juice
- 50-60 grams icing sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh the flours into the bowl, mix on speed 4 for 5 seconds, and set aside.
If you don't have brown rice flour, grind it on speed 9 for 30 seconds, a little bit more if you want it extra fine.
add the bi-carb, xanthan gum, baking powder and salt, stir through with a whisk or fork
Into the bowl weigh in the butter and milk, heat to 37 degrees, speed 1, 2 1/2 minutes. Add in sugar, mix, 30 seconds, speed 4Add in yeast, mix, 20 seconds, speed 4.Leave lid on and wait for the 37 degree light to go out.
To the bowl add olive oil, egg and vanilla, mix, speed 4, 6 seconds.Add the dry ingredients to the bowl, mix speed 7, 5 seconds, it will be very wet and sticky. Set time for 2 minutes, lid on lock, knead for 2 minutes.Dust tapioca onto your mat, invert the bowl over your mat, turn the blades to loosen the dough, put bowl back onto base, lock lid, turbo to loosen any remaining dough.Dust the dough with a little more tapioca, wrap loosely in mat and leave to proof for 30 minutes. I place my wrapped dough in the microwave with a two cup jug of boiling water.Roll out dough to approx 13 x 10 inches, use tapioca flour on your rolling pin and dust a little more onto the dough as needed, do not try to flip the dough over.
Pre heat the oven to 180 degrees or 160 degrees fan forced
Gently spread the softened butter over the dough, Combine the brown sugar and cinnamon and sprinkle evenly over dough.Using a short end, roll your dough into a log, use your mat to help you lift and roll the dough. Sprinkle lightly with tapioca flour. Cut into 8 even sized pieces, place into a greased pie plate, cover and again leave to proof for approx 15 minutes.Bake 18-22 minutes until the tops are golden.
Put the ingredients into the bowl, process on speed 6 for 10 seconds, scrape down the bowl and repeat.
Spread over scrolls while hot.
GF Mix
Scroll Dough
Filling
Frosting
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
As previous comment these were extremely wet and I had to just put 8 blobs of gooey mess on tray. Theylook hideous but taste is nice.
Used a lot of extra tapioca flour to get to this stage
Just made this and they were soooo yummy!!
although I didn't have all the ingredients for the flour, so just used a stock standard gluten free plain flour instead. The mixture was very very sticky though, I ended up having to add another 100g + of flour at the end. But this may have been due to me using a store bought gluten free flour.
the end result was still fantastic though!
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