Gluten Free Pinwheels

This gluten free pinwheels recipe includes the best gluten free dough, wrapped with perfectly seasoned minced beef and a sprinkling of cheese. This recipe is more like pizza rolls than traditional pinwheels so enjoy it as a party appetizer, snack, or lunch for the kids!

Gluten Free Pinwheels

Before I converted my Beef Pinwheels recipe to gluten-free, I couldn’t tell you the last time I ate one of these. But now, I can indulge whenever the craving strikes (and it happens a lot)!

This recipe is more like pizza rolls than traditional pinwheels, made with deli cuts. Served hot, savory, and cheesy, it’s the snack you’ve been missing!

Why You’ll Love This Gluten Free Recipe

• Anytime Snack: This works as a Super Bowl snack, party appetizer, or lunch for the kids.
• Great Make Ahead Recipe: You can prepare the pinwheels ahead of time by assembling them and storing them in the refrigerator or freezer. It’s convenient for busy schedules or planned gatherings.
• Amazing Texture: When you put gluten free in front of a recipe, most people are hesitant to give it a try. But I’ve formulated a recipe that replicates the elasticity and tenderness of traditional dough, without the gluten.

Ingredients for Gluten Free Pinwheels

This list combines the richness of a well made gluten-free dough with a savory, meaty filling, creating a flavorful twist on traditional pinwheels.

• Coconut milk: This enriches the dough without adding dairy.
• Warm water: Water warmed to about 110°F helps activate the yeast.
• Coconut sugar: This counters the savory filling, for a deeper flavor.
• Coconut oil: Use melted coconut oil for added moisture.
• Egg: Although optional, eggs add richness and contribute to the structure of the dough as a binding ingredient.
• Yeast: This leavens the dough, helping it rise and achieve a light and airy texture.
• Caputo Gluten Free Flour or All Purpose Gluten Free Flour: For this recipe, I used Caputo Gluten Pizza Flour. This flour has a gluten free wheat starch. If you are also allergic to or avoiding wheat this won’t work for you. I also tested this recipe with King Arthur’s Gluten Free All Purpose flour. With the addition of psyllium husk, they tasted amazing! More like a whole wheat version of the dough, but still, the texture and taste were so good.
• Salt: Don’t skip this! It enhances the overall taste.

Psyllium Gel

• Psyllium Husk: This natural fiber gives gluten free dough structure and texture.
• Water: This mixes with psyllium husk to form a gel.

Filling

• Lean ground beef: Also known as minced beef, this meat is the main protein component of the gluten free pinwheels. It adds a hearty and savory element to the recipe.
• Avocado oil: Use this to cook the beef and onions, adding a mild and healthy fat.
• Onion: Finely diced onions add flavor and texture.
• Garlic cloves: Grated garlic enhances the savory taste.
• Coconut aminos: Add this for a touch of umami flavor. It’s a delicious gluten-free alternative to soy sauce.
• Dried thyme: Add for herby flair.
• Spicy brown mustard: This adds a spicy, tangy kick to the dish.
• Iodized sea salt: This enhances the overall taste.
• Ketchup: This adds a sweet tangy quality to the meat mixture.
• Extra Sharp Cheddar Cheese: Add shredded cheese for a gooey, cheesy element.

See recipe card for quantities.

Using Psyllium Husk as a binder

While testing a version of this recipe I used psyllium husk and water to make a gel (binding ingredient). I learned this from The Loopy Whisk’s Cookbook and I am forever grateful! The difference it made with the dough for the all purpose gluten free flour was unbelievable. Use this to make your egg free dough as well. It is a fantastic binder. The psyllium husk does make it taste very much like whole wheat bread but I don’t mind that. One adverse effect of using the psyllium however, is the amount of fiber it contains. It is the stuff they use in Metamucil. This is TMI, but a good clean out after eating so many of these gluten free pinwheels.

How to Make Gluten Free Pinwheels

How to Make Gluten Free Dough

Combine warm coconut milk and water in a small bowl, adding coconut sugar and mixing until it dissolves. Then, incorporate the yeast, ensuring a thorough mix. Set the mixture aside in a warm place, allowing the yeast to bloom, which typically takes about 5-8 minutes.

If using psyllium gel, combine psyllium husk and water and set aside for approximately 5 minutes until a gel forms. In a separate bowl, combine flour and salt, making a well in the center.

Then add the bloomed yeast, egg (if using), psyllium husk (if using), and melted coconut. Mix well, using a rubber spatula or fingertips until a soft dough ball forms. Place it in a greased bowl, cover it, and let it rest until the dough doubles in size. This usually takes about 1 hour.

Prepare Meat Filling

Begin by heating oil in a skillet on high heat. Add diced onions and cook until soft and slightly translucent. Incorporate ground beef, grated garlic, salt, ketchup, mustard, thyme, and coconut aminos, sautéing until the ground beef is fully cooked. Remove from heat, set aside, and allow the mixture to cool completely.

Shape the Gluten Free Pinwheels

Once the dough has doubled in size, turn it onto a floured surface and roll it out to approximately ½ inch thickness. Evenly spread the cooked, cooled ground beef onto the dough, adding ¾ of the shredded cheese.

Then brush the edges of the dough with warm water, then roll the dough into a log. Seal the ends by pinching them together, and cut the log into 1-inch pieces.

Place each pinwheel on a greased baking sheet, topping each piece with swirls of ketchup and the remaining shredded cheese. Cover the baking sheet with plastic wrap and let the pinwheels rest for 45 minutes before baking.

Bake

Preheat the oven to 350°F. Bake the pinwheels on the middle rack for 25-30 minutes. After baking, remove them from the oven and allow them to cool for 5-10 minutes before serving.

Finally, enjoy your delicious gluten free pinwheels!

Storage

To store leftover gluten-free pinwheels, let them cool completely and then transfer them to an airtight container. Consider placing parchment paper between layers to prevent sticking. Consume them within 4 days, reheating them in the oven or air fryer.

Fillings for the Gluten Free Pinwheels

In Guyana, pinwheels are typically made with ground beef or shredded chicken breasts. Honestly you can stuff them with anything.

• Beef: Ground Beef or even shredded steak works.
• Chicken: I’ve done ground chicken and shredded chicken breasts. I prefer ground chicken because it’s less work.
• Vegetables: Green peas, carrots, broccoli, and mushrooms sautéed together with onions, garlic and all the other ingredients work really well.
• Breakfast Sausage: I have used breakfast sausage instead of ground beef for an easy grab-and-go breakfast. They were a hit!

Variations

Egg Free and Vegan: You can make this recipe vegan by swapping out the eggs and using psyllium husk gel.

Grain Free: I haven’t tried making these grain free yet. But I think if you used a grain free cinnamon roll recipe you could pull it off. Try the dough in this recipe from Nom Nom Paleo.

Tips for the Best Gluten Free Pinwheels

• Be patient because this recipe requires some time. Allow enough time for the yeast to bloom (at least 5 minutes) to ensure proper leavening of the dough. If using psyllium gel, be patient and allow it to form a gel by setting it aside for the recommended 5 minutes. Allow the ground beef mixture to cool completely before spreading it on the dough to prevent premature melting of the cheese.
• Gluten-free dough can be a bit delicate. Aim for a soft, pliable consistency to make it easier to work with. Adjust the liquid content if needed.
• Gluten-free dough can be sticky. So keep your hands and utensils well-floured to prevent sticking.
• Evenly spread the ground beef and cheese over the dough for a consistent flavor in every bite.

Frequently Asked Questions