HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

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Gluten Free Cheese and Ham Rolls

One of the great things about these cheese and ham rolls is that it is lunch in one complete package. All you need to do is grab them, and eat as you go. For our home, they are the perfect portable work day lunch for my hubby Dan.


Key Ingredients:

  • Gluten Free bread making flour: I used the Traditional Bread mix by FG Roberts for this recipe. You may need to adjust the liquid quantity to accomodate different brands of gluten free bread flours. Gluten free plain or self-raising flour is not suitable for this recipe.

  • Ham: Any type of ham will be yummy for this recipe. Just make sure it is gluten free.

  • Cheese: I use mozzarella cheese because it does not brown as quickly as other cheeses. You can use tasty cheese or any other cheese you like.

Jump to recipe and full ingredients list




Recipe

Ham And Cheese Rolls


Prep Time: 1 hr | Cook Time: 30 min.

Servings: 4 rolls


Ingredients

Dough:

230gm FG Roberts Traditional Bread Mix

3gm dry active yeast

3ml oil

3gm sugar (optional)

3ml white vinegar

300ml water

Topping:

1 egg, beaten

30gm grated cheese (I chill mine in the freezer to slow the browning process)

75gm diced ham or bacon


Conventional Directions

  1. Heat oven to 210 degrees celsius.

  2. Line a baking tray.

  3. Warm the water to 40 degrees celcius.

  4. Place the warm water and sugar into a bowl and mix to combine.

  5. Sprinkle the yeast over the warm water, cover and allow to bloom.

  6. Once the yeast has bloomed, add the oil, vinegar and then the bread flour.

  7. Mix until a dough is formed. Don't worry at this stage it will look a little shaggy!

  8. Turn dough onto a floured surface and knead for about 5-8 minutes until smooth.

  9. Divide the dough into 4 pieces and roll into balls.

  10. Keep the pieces of dough under a damp cotton cloth to keep the dough from drying out

  11. Place the rolls onto a baking tray allow space for the rolls to double in size.

  12. Cover with lightly oiled cling wrap or cover with a damp cloth.

  13. Uncover and flatten the rolls out with oiled finger tips.

  14. Brush with the beaten egg leaving about 1 cm around the edge of the roll egg free

  15. Top with the grated cheese first, then sprinkle with the chopped ham.

  16. Spritz lightly with water and place into the preheated oven with a pan of cold water in the bottom of the oven.

  17. Reduce the oven down to 175 degrees celsius and bake 30-40 minutes.

  18. Allow to cool completely before cutting.

Thermomix Directions

  1. Heat oven to 200 degrees celsius

  2. Line baking tray

  3. Weigh water and sugar in the bowl and warm to 40 degrees celsius

  4. Add yeast, lift bowl and gently swirl to mix.

  5. Replace the bowl back on the thermomix with the lid and cup and leave to bloom 10 to15 minutes.

  6. Once blooming, weigh in vinegar & oil and weigh in bread flour.

  7. Mix 5 seconds, speed 4 then dough mode 4 mins.

  8. Turn dough onto a floured surface and knead for a few minutes until smooth.

  9. Divide the dough into 4 pieces and roll into balls.

  10. Keep the pieces of dough under a damp cotton cloth to keep the dough from drying out

  11. Cover with lightly oiled cling wrap or a damp cotton towel.

  12. Allow to prove in a warm place until double in size.

  13. Uncover and flatten the rolls out with oiled finger tips.

  14. Brush with the beaten egg, leaving about 1 cm around the edge of the roll egg free

  15. Top with the grated cheese first, then sprinkle with the chopped ham.

  16. Spritz with water immediately before placing into the oven.

  17. Place a pan of cold water in the bottom of the oven to create a little steam.

  18. Reduce the oven down to 175 degrees celsius and bake 30-40 minutes.

  19. Allow to cool completely before cutting.




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