Go Back

Gluten Free Beet Rolls

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. 
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Main Course, Side Dish
Cuisine gluten free

Equipment

  • Casserole dish

Ingredients
  

  • 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

Instructions
 

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!
Keyword Beet leaves, gluten free beet rolls, Gluten free dough