Gluten Free Sausage Rolls
Our Gluten Free Sausage Roll Recipe
Are you looking for a gluten free sausage roll recipe that actually works and taste delicious? We have your covered.
We haven’t had a ‘real’ winter in Brisbane for a few years but this year we’ve managed quite a few chilly Brisbane mornings. Today the wind is blowing a gale here and my feet are really feeling the arrival of winter mornings. One comfort that my family and I have missed since being diagnosed as gluten intolerant is sausage rolls so I’ve been experimenting with different pastry adaptations and I think I have nailed it! The best gluten free sausage roll recipe.
Our favourite healthy homemade sausage roll recipe also happens to be dairy free too. My friends have enjoyed this treat so I think it must be pretty good. A win/win for everyone!
To keep it simple I often use sausages rather than making up my own sausage roll filling – the choice is yours. Here it is a gluten free pastry recipe for sausage rolls for your to try.
Gluten Free Sausage Rolls
- 1½ cup of mashed potato
- 4½ tbsp of coconut oil
- 1½ tsp baking powder
- 2 tsp guar gum
- 3/4 cup of tapioca
- 4 tbsp of cassava flour (you can subs in rice flour)
- 6 tbsp of coconut flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 egg
- Wash and boil your potato. Once boiled mash the potato and pop it in the fridge to cool down. This creates resistance starch which has many benefits including being good for your gut.
- Combine all the dry ingredients in a bowl.
- In a seperate bowl mix coconut oil and mashed potato together.
- Rub the dry ingredients into the potato mix creating a bread crumb like consistency.
- Now add a little water and mix. Keeping adding small amounts of water until the dough starts to form (if you add too much it will turn into a sticky mess). Stop adding water before you think you have enough and knead the dough for 5 minutes and see if it will come together into a firm ball. If it doesn't carefully add a little more water.
- Heat the oven to 220°C (200°C fan-forced)
- Sprinkle a little tapicoa flour onto some baking paper and roll ¼ of the dough out into a rough rectangular shape.
- Take the egg and beat lightly with a pinch of salt to create an egg wash.
- Place a sausage or your own sausage mixture along the rolled pastry leaving a 1cm gap at the edge and then brush egg wash onto the pastry.
- Starting with the edge nearest you gently left the baking paper and roll the pastry over the sausage or sausage mix with the baking paper in tact. Take a knife and cut the pastry leaving a 1 cm gap then carefully remove the baking paper and roll the sausage roll so the seam is underneath. Transfer your sausage roll onto a grease baking tray ready for the oven, and lightly brush the top with egg wash.
- Repeat this step until you have used all your pastry dough.
- Place your sausage rolls into the oven and cook for 10mins, then rotate the trays and cook for a further 10 mins until the pastry is golden brown.
- Allow the sausage rolls to stand for 5 mins before cutting and serving. I love serving mine with a side salad and a dollop of my fermented tomato sauce.
If you like this recipe try our Rhubarb and Apple Crumble the perfect winter dessert.