Kitchen Wisdom Gluten Free Pepperoni Pinwheels are soft and deliciously yeast free.  The dough is dairy free and lends itself to vegetable rolls with no cheese.   I am very pleased to present these  scrumptious and flavorful gluten free Pepperoni Pinwheels!  I chose to use some Potato flour, in addition to potato starch.  Potato flour contributes significant moisture to baked goods while potato starch contributes bulk and binding.    If you are a meat lover – double or triple the meat.   Invite some friends for wine, these will be a big hit!

Yields approximately 8 Pepperoni Pinwheels

Dough:

½ cup gluten free Potato Starch or Arrowroot Starch

½ cup gluten free White Rice Flour

¼ cup gluten free Sorghum Flour

½ teaspoon gluten free Baking Powder

¼ teaspoon Guar Gum

1 teaspoon Active Dry Yeast

½ teaspoon Salt

½ cup mashed Cannellini Beans

¼ cup + 2 tablespoons Warm Water

2 tablespoons Extra Virgin Olive Oil

Grated Hard Italian Cheese (like Pecorino Romano)

Parchment paper

 

Spinach:

15 ounces chopped Spinach (fresh cooked or thawed frozen)

2 tablespoons Butter

Salt & Pepper to taste

¼ pound sliced  Provolone, or Mozzarella or Swiss

 

Make the Dough:  Mash cannellini beans and set them aside.  In the bowl of a food processor combine all of the flours, the yeast, baking powder, guar gum and salt and pulse a few times to thoroughly combine the ingredients.  Pulse in the bean mash, the dough will become crumbly but soft. Gradually pulse in the olive oil, followed by the water.

Proof the Dough:  Drizzle a little olive oil in a bowl, place the dough in the oil and use your hand to turn the dough to completely coat with oil.  Cover the dough with plastic wrap and set in a warm and dark space.  I also use a clean dish towel atop the plastic wrap to protect against light and help with warmth.  Let rise for 30 minutes.

Prep the Spinach:  Squeeze out all of the moisture from the spinach.  Warm a sauté pan, melt the butter, add the spinach.  Toss the spinach in the pan, sprinkle with salt and pepper, cook on  low for 10 minutes and allow its moisture to steam off.  Set aside and allow to cool.

Prepare the Spinach Rolls:  Pre-heat the oven to 425 degrees.  Punch down the dough, and place between 2 pieces of parchment paper.  Roll the dough out to ¼” – 1/3” thickness in a square.  Use a paring knife to make the dough square to approximately 10” X 10”.

 

 

Remove the top layer of parchment paper.  Sprinkle 1 teaspoon of grated cheese across the flat surface of the dough.  Leave 2 inches headroom at one end.

 

Now roll the dough into itself, beginning at the end with the meat and cheese at its edge.  Roll approximately two inches of dough over itself.  Tuck in and gently squeeze, slowly lift back paper and expose half of the roll.

Then continue to tuck and gently squeeze and again slowly lift the paper back – repeat until done.

Fill a glass with water and ice cubes.  Place bread knife in glass.  When blade is cold, slice  1   1/4″circles or slant ovals, place on parchment lined cookie sheet.

 

Bake for 15 minutes.  Serve hot, warm or room temperature.

These freeze and reheat very well.  Enjoy!

“Peperoni Wheels” by Liz Conforti, Forget What You Know About Wheat(c)2014

Serve with other Kitchen Wisdom Gluten Free Recipes:

Creamy Broccoli Soup Roman Style

String Beans with Tomatoes

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