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Sausage Rolls, Pizza and More (Gluten-free)

For Flash Back Friday, I decided to bring up this recipe I posted on January 14,2009, but my husband asked for them this week, so I thought I would revisit the original post.

I updated the recipe to use my Julie's Flour mix and made some other minor adjustments to the recipe and was quite happy with the results.  One thing I did differently was to use the dough as it came out of the mixer when it is still too sticky to handle.  I used my mini loaf pan and spread the dough (a good teaspoon) on the bottom of each lightly oiled loaf. I covered that with a slice of cheddar cheese, then added a layer of sausage - I used cocktail sausages and mild pepperoni - but you can use your favourite sausage.  Then I covered with another teaspoon of dough.  With wet fingers you can smooth out the dough.  They were good! (you could also use muffin tins)
  I turned the rest of the dough out on a sweet rice floured surface and kneaded in just enough sweet rice flour to make the dough manageable to make the rolls.  So either method works great!

My updated recipe is as follows (I did not delete the original recipe in case you prefer it)
  • 1 cup warm water
  • 1 tsp sugar 
  • 1 tsp unflavoured gelatin
  • 4 teaspoons traditional yeast 
  • 1 3/4 Julie's Flour Mix 
  • 1/4 cup tapioca starch/flour
  • 1/2 cup potato starch 
  • 1 tsp. xanthan gum
  • 1 tsp salt 
  • 1 tsp baking powder 
  • 1 egg 
  • 1/4 cup sour cream
  • 1/4 cup oil 
  1. Proof yeast in water, sugar and gelatin
  2. Beat oil, sour cream and egg
  3. Add proofed yeast 
  4. Add well blended dry ingredients and beat for 4-5 minutes
  5. Use dough as desired - for sausage rolls, pizza or ??
  6. Let rise for 40 minutes 
  7. Bake at 375 degrees until nicely browned. 

(Original Recipe)  

The dough is easy to handle... can be prepared ahead of time and kept in the fridge several days until needed or even frozen for future use. After it is baked I find it also keeps very well for several days ... either eaten cold or reheated in the micro wave.

The ingredients are as follows.....
  • 1 cup Kinnickinnick bread/bun mix (or other brand)
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp salt
  • 1 pkg unflavored gelatin
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1 egg
  • 1/4 cup club soda
  • 1/2 cup ice water
  • 1/4 cup olive oil

  • 1/2 warm water with one tsp sugar to proof 1 tbsp yeast
  • add sugar to warm water and sprinkle yeast on top ..set aside
  • mix all day ingredients together well - either in bowl or Ziploc plastic bag
  • in mixing bowl combine water with oil and egg - add soda
  • add risen yeast
  • add dry ingredients and beat until smooth. (beat on high speed for 2 or 3 min)

The trick is to get the consistency just right....(add a little more club soda or water if it seems too stiff) it should not be hard to get off the beaters but neither should it fall off too easily either... It WILL be soft ...

Turn the dough out on a surface sprinkled with sweet rice flour (or tapioca starch) and knead the dough into a ball.. Even though it seems very sticky still . .. you will be surprised how little extra flour it takes to make it a soft workable unsticky dough.

Sausage Rolls..... pictured above (you may use your own preferred filling)

  • Roll out to about 1/4" thickness
  • cut into approx. 2" stips
  • lay down a line of mustard
  • put cut pieces of Farmer Sausage along the middle of the strip
  • bring sides of strip up and pinch closed
Press fork along top to ensure a good seal and bake strips on cookie sheet and bake for about 25 minutes at 400' or untill nicely browned.
Cut stips into serving pieces and serve warm.
Meat Roll
I also use this dough for a meat roll. You can use any meat or vegetable filling you like adding your prefered spices or sauces for flavor. You can make them individual sized or one large roll... play with it according to your personal preference or need.
Roll out the dough into a rectangle and lay your filling across the lengthwise middle . Cut the dough as show in pic below.
Fold up the end pieces first ... then alternately fold over the cut side strips like a two strand braid... over lapping the pieces .... Bake in 400' oven until browned. For the last few minutes of baking I brush with slightely beaten egg white to give a nice sheen to the pastry.

(sorry the above is not a very good photo .. I just made the above roll with the left over dough from the sausage rolls so I could include the optional use here in this post)
If using for thin crust pizza, roll out to desired thickness and bake for 15' minutes at 375' before speading with pizza sauce and desired toppings.

Other You could also use this dough for topping a Pot Pie.


  1. The meat roll is so pretty and I'm sure as delish as it looks.


  2. The meat roll looks like something we would love! Yum Yum!

  3. That is incredible Julie. What innovation you have! Yum...and I can just TASTE that sausage....grin

  4. My husband is such a marvelous cook, he will really enjoy getting this recipe!

  5. Three in One! That's my kind of cooking. Try to make the most of one recipe...Way to go.

  6. I was looking for recipes that were different for Kinni Kwik Bread & Bun Mix...I grew up in Canada and was so excited to see a recipe for Sausage rolls
    (my favorite thing when I get home to Canada.) I also was surrounded by awesome Mennonite people and I got real used to their home style cooking..I have a few recipe books that I treasure... and must admit that I am a pretty good cook because of them. I have a blog: and I would like to share this recipe with my readers (there aren't too many as I have just started.)I know they will come.
    I will give full credit to you...I am dying to try the recipe...maybe even tonight....Virginia Kay

  7. You turn out the best foods in your gluten-free test kitchen! Keep up the good job.

  8. I love your blog. I am adding it to my favorites!

  9. Virginia, of course you may post my recipe on your blog!
    I would love to hear how the recipe works for you! I hope you enjoy it !! thanks for commenting !!

  10. Julie, I'm so glad to see more gluten free recipes from you! I've recently been diagnosed with celiac disease and now have put my whole family on the gluten free diet because my children may have a gluten sensitivity too.

    I've tried your bread recipe and absolutely LOVE it! Thanks so much for sharing your wonderful recipes.


  11. Keep on submitting those wonderful gluten free recipes Julie..the meat roll looks yummy!

  12. gluten free or not that looks like a tasty treat. the braid also looks good. is it chicken and spinach.....yum.
    my friend really appreciates your recipes it is a good thing for her.

  13. The recipe turned out fantastic...the only problem with it is...I fear I did eat too many...Thank you for allowing me to share the will be posted shortly...I am having website issues and as soon as the bugs are ironed out it will be up...While I was making the sausage roll recipe I was reminded of a recipe that I have for gluten free garlic knots...thanks for the inspiration...Virginia Kay

  14. both of those look so good! I am going to give it a try soon.

    Have found a gluten free recipe for chicken and dumplings, southern style? I am really craving them lately.

  15. Do you let this rise at all? Or do you just mix and let it rise as it bakes?


    Thank you for your GF recipes. Not only are they good, but they give some relief for us Celiac Mennos.

  16. I'm sorry, Rob... I left out that detail... yes, I do let it rise for awhile before baking.

  17. You often mention Farmer Sausage. I live in the Midwest and am curious what would be similar to this. Is it like kielbasa or polish sausage? Thank you for the wonderful recipes.

    1. Farmer Sausage is of Mennonite origin, but i think it might be close to the Polish kieĊ‚basa wiejska (countryside sausage)

  18. Wow - such a great tutorial Julie!


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