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5 gluten free pinwheels stacked on each other in a black plate
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Gluten Free Pinwheel

Ground beef and cheese wrapped up in a delicious gluten free bread.
Course Breads
Cuisine Guyanese
Keyword gluten free pinwheel, gluten free pinwheel recipe, gluten free pinwheels, gluten free pinwheels recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 Pinwheels
Calories 510kcal

Equipment

  • 2 Mixing Bowls
  • Rubber Spatula
  • Skillet
  • Plastic Wrap
  • Baking Sheet

Ingredients

Dough

  • 1/2 cup coconut milk warmed to 110 °F
  • 1/2 cup warm water about 110 °F
  • ¼ cup coconut sugar
  • ¼ cup coconut oil melted
  • 1 egg optional
  • 1 tablespoon yeast
  • 3 cups Caputo Gluten Free Flour or All Purpose Gluten Free Flour, (approximately 13.6 ounces)
  • 1/4 teaspoon salt

Psyllium Gel

  • 3 tablespoons Psyllium Husk
  • 1 1/4 cups Water

Filling

  • 1 lb lean ground also called mince beef
  • 1 tbsp Avocado oil
  • 1 small onion finely diced
  • 4 cloves garlic grated
  • 1/4 Coconut aminos
  • 1 teaspoon dried thyme
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon of Iodized sea salt
  • 3/4 Cup Ketchup
  • ½ lb Extra Sharp Cheddar Cheese Shredded

Instructions

Make the Dough

  • Combine the warm coconut milk and water in a small bowl, then add the coconut sugar and mix together until it dissolve
  • Next, add the yeast then mix together well. Set aside in a warm place and allow the yeast to bloom. This should take about 5-8 minutes
  • If using psyllium gel, combine the psyllium husk and water and set aside for about 5 minutes until a gel forms
  • Then in a separate bowl combine the flour and salt and mix together well. Then make a well in the center of the dry ingredients and add the bloomed yeast, egg (If using), psyllium husk (If using) and melted coconut
  • Mix together well, using a rubber spatula or your finger tips until a soft dough ball forms. Then place in a greased bowl, cover and let rest until the dough doubles in size, this should take approximately 1 hour.

Filling:

  • Bring oil up to temperature in a skillet on high heat. Then add the diced onions and cook until soft and a little translucent.
  • Next, add the ground beef, grated garlic, salt, about 4 tablespoons of ketchup, mustard, thyme and coconut aminos and sauté until the ground beef is fully cooked
  • Then remove from the heat, set aside and allow to cool completely

Shaping the pinwheels

  • Once dough has doubled in size, turn onto a floured surface and roll dough out to about ½ inch thickness
  • Then spread the cooked, cooled ground beef evenly onto dough then add ¾ of shredded cheese evenly over the ground beef
  • Brush the edges of the dough with some warm water, then roll dough into a log
  • Next, seal the ends then seal ends by pinching them together. Then cut the log into cut into 1 inch pieces. Place each pinwheel on a greased baking sheet, then top each piece with swirls of ketchup, then the remaining shredded cheese
  • Cover the baking sheet with plastic wrap and rest the pinwheels for 45 minutes before baking.

Baking the pinwheels

  • Preheat oven to 350 °F
  • Bake on the middle rack for 25 to 30 minutes
  • Then remove from the oven and allow to cool for 5 to 10 minutes before serving

Notes

  1. Leave a 1/2 inch space at the edge around the dough so that it be properly sealed.
  2. Ketchup is the secret ingredient in these pinwheels. Similar to how it is the secret 
  3. To make this recipe egg free, just skip the egg and use the psyllium husk gel instead! 

Nutrition

Calories: 510kcal | Carbohydrates: 49g | Protein: 25g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 530mg | Potassium: 349mg | Fiber: 8g | Sugar: 10g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 255mg | Iron: 4mg