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Strawberry Rolls

Strawberry rolls that are incredibly scrumptious, gluten free and have that perfect blend of sweet and tangy flavours. 
Print Recipe
Cook Time 30 minutes
Course Breakfast, Dessert, Snack, sourdough
Cuisine gluten free
Servings 8

Ingredients
  

For the Levain

  • 60 g starter
  • 125 g water
  • 50 g buckwheat flour
  • 50 g brown rice flour

For the Dough

  • 60 g buckwheat flour
  • 50 g brown rice flour
  • 70 g sorghum flour
  • 40 g potato starch
  • 60 g tapioca starch
  • 60 g oat flour if not tolerated, substitute more sorghum flour
  • 25 g white sugar
  • 25 g brown sugar
  • 10 g red beet powder or substitute for more food colouring
  • 4 g salt
  • 100 g warm water
  • 120 g milk at room temperature
  • 12 g whole psyllium husk
  • 6 g flax seed finely ground
  • 2 drops pink food colouring

For the Filling

  • 70 g fresh, chopped strawberries about 6 medium strawberries
  • 50 g white sugar
  • 15 g cornstarch
  • 1 tbsp cold water
  • 150 g strawberry jam
  • 50 g finely diced strawberries left raw tp place on top of filling layer, just before rolling up the dough

For the Icing

  • 80 g soft cream cheese
  • 30 g soft butter
  • 100 g icing sugar Wholefoods is gluten free

Instructions
 

Feed the Starter and Make the Levain

  • Feed your starter about 12 hours before making the levain
  • Make the levain and let it rise in a warm place for about 4-6 hours or until at its most active peak!

For the Dough

  • Into a large mixing bowl whisk together the buckwheat flour, brown rice flour, sorghum flour, potato starch, tapioca starch, oat flour, sugars, beet powder and salt.
  • In a medium bowl whisk together the levain, water, milk, psyllium husk, flax seed, and food colouring until completely combined.
  • Pour the psyllium mixture into the middle of the flour blend and stir with a spoon to create a shaggy dough.
  • Place the dough on a work surface, knead and and shape the dough into a ball.
  • Let the dough rise for about an hour in a warm place and then cover and put in the fridge overnight to ferment. Alternatively, skip the fridge step, roll the dough out, add the filling and then let it rise for a few hours.
  • While the dough is rising prepare the filling.

For the Filling

  • In a medium saucepan, on medium heat, add the diced strawberries and sprinkle the sugar on top. Bring the strawberries to a boil.
  • In a cup make a paste with the water and the cornstarch then add it to the strawberries and cook while stirring until the mixture is thick.
  • Remove the saucepan from the heat, stir in the jam and leave the mixture to cool before using.

Rolling up the Dough and Baking

  • Line an oven proof 11x9 inch dish with parchment paper.
  • Place a large sheet of parchment paper on the work surface. With a rolling pin, roll out the dough to a rectangle that's roughly 12 inches by 9 inches.
  • Using a spatula, evenly spread the strawberry filling over the entire rectangle of dough, making sure to leave an inch border around the edge. Sprinkle over some finely chopped fresh strawberries for extra flavour!
  • Use the parchment paper to roll up the dough, but without having the paper rolled up inside. Using the longer length, divide the dough into 8 pieces.
  • Preheat the oven to 425°F (218°C) and add the strawberry rolls, so as they just touch. Bake for 15 minutes at 425℉ and then reduce the heat to 375℉ (190°C)and bake for a further 15 to 20 minutes until golden brown, risen and cooked through.
  • Remove the rolls from the oven and leave them to cool for 20 minutes still in the pan.

For the Icing

  • In a small bowl, beat together all the ingredients until smooth, and spread the icing over the top of the rolls.
  • These delicious rolls are best enjoyed the same day, but they will heat up in the oven at 350℉ for 10 minutes the nest day.
  • Any rolls that are left over will keep well, covered tightly for 1-2 days in the fridge.
Keyword Gluten Free Sourdough, Strawberry Rolls