Friday, July 22, 2016

Cottage Cheese Rolls - Gluten Free



These cottage cheese rolls are a favorite, be it family or friends - including all wheat-lovers. 
So I decided to bring them back for this FLASH BACK FRIDAY. 
I'll leave the original post here - except to note that now I use one cup of Julie's Flour Mix instead of the individual flours listed in the original recipe.  The dough handles so well. In the photo above I made the rolls without the added grated cheese as shown in the original recipe, which is the way I make them most often. 
The rolls are great with soup, or delicious as a snack with cheese or jam. 

I'll repeat the recipe here with my new flour preference ... 
  • 1 cup Julie's Flour mix 
  • 1/2 tsp xanthan gum 
  • 1/2 tsp salt  
  • 1/2 cup butter 
  • 1 egg 
  • creamed cottage cheese (to make 3/4 cup) 
  • extra sweet rice flour for handling dough
  1. Mix dry ingredients together in bowl. 
  2. Using pastry blender, cut in butter 
  3. Put egg in measuring cup and fill with cottage cheese to make 3/4 cup -- whisk together. 
  4. Add egg/cheese mix to flour and stir until a ball forms - knead until smooth using a little more sweet rice flour if needed.   Dough should still be a little sticky. I don't usually need any extra sweet rice flour.  
  5. Cover dough and chill for several hours  - at least two , its better over night.  
  6. Divide dough into parts as per desired use.   
  7.  For the cheese rolls -  one fist sized dough will roll into a 9-10" circle (dough is not more than 1/4 " thick)   Sprinkle with grated cheddar cheese before cutting with pizza cutter into 12 slices. Roll up each slice starting with wide end rolling to the tip. 
  8. For the sausage rolls , roll dough (1/4" thick)  into a rectangle and wrap sausage pieces in a 'blanket'. placing seam side down.   I used Winkler Farmer Sausage that was wonderful.   
  9. For the schnetki  click on the link (above)  to the original wheat schnetki recipe and follow the same instructions to make them.  
  10. Bake at 375 degrees until golden brown.


4 comments:

  1. Wow - these look great and are Gluten Free!!! What a valuable resource for GF recipes you have. Thanks!

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  2. I've made this dough twice now using chickpea flour in place of the white bean flour and it's great. I made sausage rolls each time and I decided to brush them with a little egg the second time, just to give them that added golden-crispiness. I think I'll do that from now on. I've also made the cheese rolls, but I spread some olive tapenade on the pastry before sprinkling on the cheese and they were really good too. Thanks for the recipe!

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  3. Yeah, the cottage cheese are already too my favourite snack/meal to make anytime I have taste for it:)

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  4. Thank you so much for making one of my favorite childhood recipes GF! I cannot wait to make these.

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