08/02/2013 05:40 EDT | Updated 10/02/2013 05:12 EDT

RECIPE: Gluten-Free Rolls


top left -- cheddar cheese rolls

top right -- sausage rolls

middle left -- schnetki

middle right -- platz

bottom left -- cottage cheese dough

bottom middle -- making the cheese rolls

bottom right -- making the sausage rolls

This recipe was inspired by Charlotte's Cottage Cheese Rolls

This is my new favorite go-to recipe when I want a light flakey pastry.

This gluten-free dough is wonderful to work with.

I've shown some of the ways I use this dough, maybe you have some more. One I didn't show is the icing glazed ones Charlotte made.

The Schnetki "fooled" both my husband and my granddaughter that they were not the "real" thing!

I use this dough for a Platz base -- rolling it out about 1/4" thick to fit the pan or cookie sheet.

The cheese rolls and the sausage rolls are melt in your mouth delicious.

Not pictured is the option of using this dough for pie crusts.

The dough recipe (I usually double the recipe)

  • 1/4 cup white bean flour
  • 1/4 cup brown rice flour
  • 1/4 cup sweet rice flour
  • 1/4 cup potato starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt (or less)
  • 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) 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 schnitki recipe and follow the same instructions to make them.

Note: I know some of you cannot have dairy - I think the cottage cheese is the 'secret' success ingredient in this recipe but you could try it with a dairy substitute. Also instead of the white bean flour you could substitute chickpea flour.

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