Wednesday, 7 August 2013

Gluten Free and Fructose Friendly Coffee Scrolls

Day 2 of our influenza quarantine, and I got a little bit bored.  Miss A spent most of the day sleeping, not surprising considering she has a 40C temperature, and there is only so much television you can watch.  Mstr H was off at school, Daddy at work, so it was just me and Sleeping Beauty.  I decided to watch Great Australian Bake Off, to see dozens of golden, shiny, dripping in deliciousness coffee scrolls, and thought to myself, what a shame you can't make lovely bakes like that that are gluten free.  The sultanas rule out the fructose quota, and you just can't get gluten free dough that you can knead.

I sat there for a while, thinking about the deliciousness, and also contemplating the cruelty of no caramel ice cream, due to not being able to use brown sugar (high fructose), so I decided to play with a couple of recipes.  The ice cream was a disaster, it turns out I burned the caramel and it tasted wrong.  I will try again.  The scrolls are lovely.  With all this creative energy, I completely forgot to cook dinner, so Daddy came home and there I was, up to my elbows in baking, the kitchen looking like a war zone, and no dinner to be seen.  Oops!

Being a lovely guy, he whipped up some quesadillas while I finished up and we ate late.

Back to the scrolls.  They are not like the usual wheat scrolls, they are not as light and they did not rise like a normal scroll would.  Having said that, they are still soft and sweet and taste lovely with a cuppa.


1 3/4 cup warm water
1/3 cup white sugar
1/4 cup oil
3 tbsp dry yeast
sprinkle salt
2 tbsp GFG (gluten free gluten - available at any supermarket)
3 1/2 cups GF plain flour
2 cups rice flour

1/4 cup sugar
1 tsp cinnamon
1/4 cup melted butter

Place the water, sugar, oil and yeast in a medium bowl, mix and leave to activate for 15 mins.  Add the salt, gfg and flours and mix until smooth.

Turn out onto a floured surface and knead.  Yes, this dough will knead like a normal dough!  Knead for 10 mins and shape into a rectangle.  Roll out into a long rectangle, and cut off any messy edges.

Mix the sugar and cinnamon for the filling.  Brush dough with the butter and sprinkle liberally with the sugar mixture.  Starting with the long side of the rectangle, roll into a tight scroll.  Cut into 12 even scrolls.

Place on a line baking tray, and brush the tops of the scrolls with left over butter.  Bake at 200C for 15 mins.  Remove from oven and put on wire rack to cool.

When cool, ice with coffee frosting.  Dissolve 1 tsp of granulated coffee in a tbsp hot water.  Add icing sugar until desired texture is reached.  Drizzle if thin, or spread on scrolls.

Let me know what you think in the comments!  If you are wondering about the pink plate, we have a whole pink section in the house as a way to prevent cross contamination or diet errors.  If I cook something that is not ok for Miss A to eat, I will make her food on the pink plate, using pink utensils and she knows that is safe food.  Makes for less chance of mistakes at parties.


  1. Hi,
    My little man (9) can tolerant spelt,
    If miss a can too try spelt and kumat flours for a lighter result.
    Much better nutrient content too.

  2. Hi Alayne, as Miss A has a wheat allergy, we have been told to avoid all wheat, including spelt and kumat. We are hoping we can start introducing these at a later date as her wheat allergy is low, but we need to wait until we have a baseline of health to do this. Thanks for the suggestion, though! I love the feedback!