My fellow gluten-free compatriots, I am sure you will agree when I say that all attempts at a gluten free version of the iconic Aussie spread Vegemite, have failed.
Failed with a capital ‘F”.
Too like beef jelly for my liking, they lacked that certain *something* that made Vegemite my comfort food, and source of many childhood memories, taste just right.
OK, so the texture isn’t quite the same as the original, but the flavour is gorgeous. Colour me impressed! (This is an UNsponsored review)
Aside from good old AussieMite on toast (or AussieMite & lettuce sandwich!) I was itching to try a gluten free version of the lunchbox classic scrolls; for my son’s lunch box and for my brekkie on the run.
The secret is adding some psyllium husks to the Well&Good Self raising flour; this keeps the bread light and fluffy.
You’ll get 24 smallish gluten free cheesy-mite scrolls from this mix, but go ahead and make them whatever size you like!
Give them a try; you’ll be glad you did!
(makes 24 gluten free cheesy-mite scrolls)
2 T caster sugar (optional, but it does provide a nice balance to the tangy/salty AussieMite)
100g softened butter – chopped
2 cups milk (reserve 1/4 cup and use if the mix seems too dry)
2 T psyllium husks
2.5 -3 cups grated tasty cheese
Sift the flour and sugar into a large bowl.
Mix the psyllium husks into the milk and let sit for 10 minutes.
Rub the butter into the flour with your fingertips until the mix resembles breadcrumbs.
Pour the milk/husk mix in and stir well.
Use your hands to finish the mixing, resulting in a soft, sticky dough.
Divide in half and repeat the following steps for each one.
Knead for a minute or so then line your bench with plastic wrap or baking paper.
Roll the dough out into a rectangle (or something that kind of resembles one!)
Plonk 2 T of the AussieMite onto the dough and spread it carefully, (I used my fingers to get it going then finished with a knife). Try and avoid any thick clumps of spread.
Cover with cheese as evenly as you can.
Carefully lift the long side of the pastry and roll; using the cling film as you would a sushi mat.
Trim the ends.
Cut into 3cm slices and lay, cut side up, on a buttered lamington tray.
Bake in a preheated (200 degree) oven for about 35 minutes.
(print in background by Katie Daisy)
Eat warm, or, allow to cool and store well wrapped in an airtight container for around 3 days. To freeze: allow to cool completely and lay flat in a freezer bag or freezer container. For best results after defrosting, pop them in a hot oven to crisp up again.
Inspired by a recipe in this book