LFGF Gluten Free Scrolls


  • 2 cups LFGF All-purpose plain or wholemeal flour
  • 1 cup grated cheese
  • 50g cold butter, chopped or nuttelex
  • 3 rind less bacon rashers (chapped finely)
  • ¾ cup milk (dairy free replacement)
  • 2 tablespoons of parsley or chives
  • ¼ cup sun-dried tomato pesto (gluten free)


Preheat the oven at 200c and line a 23cm square slab tin.

  1. Place LFGF All-purpose plain or wholemeal flour into a medium bowl; rub in the butter or nuttelex. Add milk (or a dairy free replacement), mix until a soft, stick dough .
  2. Place dough on a clean floured work surface and knead lightly into smooth dough.
  3. Clean work surface & place a piece of baking or grease proof paper on work surface this will help roll the dough tightly).
  4. Roll dough on paper into a rectangle approx 2cm thick.
  5. Spread dough with Pesto, sprinkle the bacon, cheese & parsley /chives, season.
  6. Roll dough (use the paper to help roll) tightly form the log side.
  7. Using a sharp knife, trim ends.
  8. Cut roll into 12 slices, place the scrolls “cut–side up” on the tray.
  9. Bake scrolls for approx 25 minutes.


You can change the filling to a dairy free or vegan. Have some fun changing the filling to sweet or savoury.
Some suggestions include:

  • Tomato puree or pasta sauce with ham & pineapple
  • Tomato puree or pasta sauce Spinach with ham & cheese
  • Cream corn, ham & cheese
  • Apple with nutmeg & cinnamon
  • Apricot

Sweet Scrolls filling alternative (Get your little Master Chef’s Involved with this one!)

  • 4 Bananas, peeled & sliced
  • 1/3 cup brown sugar
  • 1 cup cream
  • cinnamon & nutmeg to taste.
  1. Melt butter in a pan, sprinkle with brown sugar to melt & caramelise.
  2. Add the bananas and stir gently until soft.
  3. Pour in cream and simmer for 5-10 minutes or until mixture thickens; cool.
  4. Spread over dough and continue as per above instructions.

Have fun with LFGF over the school holidays and enjoy on those cold winter days on the move.

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