Gluten free Beet Rolls is a dish you must try. There is something about the flavour of beet leaves that transfers to the dough, and cream. It is indescribably delicious and you will be lucky if you have any leftovers the next day. This recipe has definitely become a traditional family dish and we make it as often as we can for large gatherings.
How To Make These Gluten Free Beet Rolls
Wash the beet leaves and lay them on a rack to air dry and wilt. This process may be sped up by warming the oven to its lowest temperature, shutting off the oven and leaving the beet leaves to wilt for about 15 minutes. But be careful not to over dry the leaves, otherwise they will crack and break apart. If the leaves are too fresh, they will not roll easily.
Mix the dough and take about one tablespoon of the dough, and roll it into a small log with your hands. Then place the log onto a beet leaf before rolling it up.
Loosely wrap the dough with a leaf. Place the wrapped dough seam side down in a lightly greased casserole dish And sit it on the counter for 30 minutes to rest.
Preheat the oven to 400 °F
Bake the beet leaf rolls for 15 minutes uncovered and without cream. Then decrease the oven temperature and add the cream and bake them for another 30-35 minutes.
If it looks to dry, you may need to pour on a little more cream, cooking until all the cream is absorbed and the dough is brown and cooked.
The flavour gets better the longer it bakes, but you don’t want the bread to dry out too much.
The Gluten Free Flours Used To Make The Dough
An All Purpose Flour that has no gums but some starch I used Anitas All Purpose Gluten Free Flour
which has no gums and it does have a starch. The psyllium husk is the binder in this recipe instead of a gum.
Brown Rice Flour
Gluten Free Beet Rolls
- Casserole dish
- 35 g olive oil
- 380 g water
- 1 large room temp egg
- 100 g room temperature plain yoghurt
- 19 g whole psyllium husk
- 150 g gluten free all purpose flour I used Anitas with no gums or starches
- 150 g sorghum flour
- 60 g brown rice flour
- 70 g millet flour
- 50 g buckwheat flour
- 16 g x 2 (8 g package) instant yeast
- 6 g sugar
- 14 g salt
- 2 1/2 cups half and half cream or full cream, divided. using the 1/2 cup toward the end of baking
- 2 tbsp chopped, fresh dill, divided 1 tbsp in the dough and 1 tbsp for serving
- Brown rice flour for kneading
- 1 tbsp butter to grease the casserole dish or Dutch Oven
Prepare the Beet leaves
- Rinse the beet leaves and break off the stem ends.
- Wilt the beet leaves by placing them on a cake rack for an hour or two. Alternatively, turn the oven on to its lowest setting. Then turn the oven off and let the leaves sit in the oven for 15 minutes. The leaves could also wilt overnight, the day before making.
Mix the dough
- In a medium bowl add the olive oil water, yoghurt and egg. Add the psyllium husk to the liquid, and immediately whisk it to prevent lumps forming.
- In a large bowl add all purpose flour, sorghum flour, brown rice flour, millet flour, buckwheat flour, yeast, sugar and salt.
- Pour the wet mixture into the dry mixture and mix until all the flour is well combined.
- Grease a large casserole dish with butter.
- Knead the dough with a little flour. Shape each piece into a small log using about 1 tablespoon of dough, and place it on a beet leaf near the stem base. The amount of dough will vary slightly with the size of each leaf. Roll up the leaf with a little dough poking out at each end.
- Place the beet roll seem side down in a pan and repeat with the remaining dough. Each roll should be lightly touching each other. Layer another row of rolls on top.
- Cover the dough with plastic wrap and rise for about 40 minutes to 1 hour, depending upon the temperature in your kitchen
- Bake at 400°F for 15 minutes without any cream. Reduce the heat to 350°F, pour 2 cups of cream over the dough and cook for a further 20 to 25 minutes. Add a little more cream if the top of the rolls look a little dry. Bake until the dough looks cooked and it is lightly browned on top.
- Add fresh dill to the top of the rolls, cool for 10 minutes and enjoy!