Gluten free cottage cheese roll

Time: 100 minutes

INGREDIENTS:

• Dough:
  • 300 g brown rice flour
  • 30 g of erythritol
  • 20 g of plantain peel
  • 7 g of gluten-free powdered yeast
  • Salt
  • 1 L-size egg (approx. 56 g)
  • 21 g lactose-free baking margarine
  • 200 ml almond milk
• Cottage cheese filling:
  • 250 g of lean cottage cheese
  • 25 g of lemon juice
  • 60 g of erythritol
  • 100 g of 12% low-fat sour cream
  • 8 g vanilla aroma
• 1 egg to the top

 

PREPARATION:

1.) Heat the almond milk.

2.) Put all the ingredients for the dough in the bowl of the robot and knead well. At this time the dough remains sticky.

3.) Cover the pan with a clean kitchen towel and let it rise for 40-50 minutes in a 50oC oven on-air stirring baking mode.

4.) While the dough is rising, mix the ingredients of the cottage cheese cream into a bowl and place it in the fridge.

5.) After the time has passed and the dough has risen, knead the whole on a silicone stretcher sprinkled with rice flour. By this time, we get a springy dough.

6.) Stretch the dough thinly and cut it into equal squares.

7.) Place the cottage cheese cream in the middle of the squares, then fold the four corners in the middle and pinch them.

8.) Smear the top with the beaten egg and bake in a preheated oven on bottom-top baking mode at 175^oC for 25 minutes.