GF Cheesy Rolls

I had a whole 200g block of feta cheese in the fridge that was just crying out to be used today, and the first thing that came to mind were these deeeeeelicious rolls from the Travelling with Thermomix cookbook (Milk Rolls with Cheese, in the 'Greece' section, page 64). But for various reasons, Tyler and I have had to cut out gluten for some time. So I decided to give a GF version a go, and they were just as scrumptious! We've eaten 10 between the two of us today, shhhhhh!!! :)

Before I launch into the recipe... there are several ways that you can bake these. You can bake them in muffin trays or in individual silicon cupcake moulds, or you can bake them in little individual ramekins. I did both silicon cupcake moulds and individual ramekins. I found the ramekins better for several reasons; no concern over silicon (there is not an awful lot of research to back this stuff, and I am suspicious of it), and I actually find the end result better. Of course, they're equally delicious in either. But with the ramekins, they rise taller and end up being scone-like in shape. Have a looksie:

And then.....

You can break it open like a scone too! Perfect for dipping. Of course, if you don't have enough individual ramekins, just make them in muffin tins. Nothing says you can't dunk one of the little muffin-tin-guys into some soup or mop up the extra pasta sauce with them too!
In the bowl behind the rolls is the EDC creamy salami fettucine - with homemade fresh buckwheat pasta, and yoghurt instead of cream. Droooool. Love that pasta!

GF Cheesy Rolls

Ingredients:

100g brown rice

40g buckwheat

20g chia seeds

40g tapioca starch (or arrowroot)

1.5 tsp fennel seeds

2 eggs

1 egg white

300g milk, milk substitute, or just water

40g butter

1/2 tsp fine sea salt (if using coarse, add in with grains at the start)

1 tsp baking powder

200g feta, cut into 2cm cubes

100g gouda, cut into 2cm cubes

Method:

1) Preheat oven to 200 degrees celsius. Choose your baking implement - silicon cupcake moulds, muffin trays, individual ramekins... This mix will make approximately 15 rolls. Grease your moulds/tin/ramekins.

2) Weigh rice, buckwheat, chia seeds, tapioca starch and fennel seeds into TM bowl. Mill for 1 min on speed 9. Set aside.
3) Place eggs, egg white, milk/water, butter and salt in TM bowl. Mix for 2 minutes, 37 degrees, speed 5.

4) Add flour mix and baking powder, mix form 1 minute on speed 5.

5) Add the cubed cheeses. Set dial to closed lid position, and pulse on turbo 3-4 times.

6) Divide the mixture up between moulds and bake in the preheated oven for 20 minutes until the tops are golden brown.

7) They will sink on cooling, don't despair. The centres are squishy and satisfying!


Enjoy! :)