Cheesy, crispy, and salty, these gluten-free sourdough pinwheels with Pecorino Romano cheese, sesame, and poppy seeds, are the perfect party snack.
I make them with my gluten-free and lectin-free sourdough discard, but you can follow the same steps using any sourdough discard. They are easy to make, and there is no waiting time or schedule.
What is sourdough discard?
I continuously work on recipes where I can use my gluten-free and lectin-free sourdough discard. There is a unique satisfaction when something comes out so good you want to share it with the world. But with sourdough discard, that satisfaction is even bigger: not only you cooked something delicious for your family and friends, but you save a lot of discard from going to waste (or compost).
I assume that if you landed on this post, you already make sourdough bread and know what a discard is. But just in case you don’t, sourdough discard is what’s left (a mix of flour and water) from feeding your sourdough starter. You find my method for making a lectin-free and gluten-free sourdough starter here:
Why we love these lectin-free and gluten-free sourdough pinwheels
When I created this recipe, I went with my instincts (as always), trying to make a crispy, salty, and satisfying snack. I wasn’t planning to make pinwheels; I was thinking more of something along cheese straws, but working with a gluten-free dough is sometimes limiting in what shapes you can create with a simple butter dough.
I made gluten-free cinnamon rolls and cinnamon swirls before, so this method seemed like what would work in this case too. And layering all the flavors in a mini roll makes these crispy and cheese pinwheels so tasty and satisfying.
There are so many reasons we love these:
- They are an excellent vehicle for using my sourdough discard that otherwise would go to waste (or compost); plus, it will work with other types of discard you have.
- They are crispy, salty, flavorful, and shareable, the perfect party or picnic snack.
- They only use a few common ingredients, which are easy to find.
- The cheese I use is made with predominantly A2 casein, which is easier to digest: Pecorino Romano (sheep cheese), Parmigiano Reggiano (raw cow’s milk), Grana Padano (similar to Parmigiano Reggiano). These Italian cheeses are the best in the world, made with the best ingredients and following strict guidelines.
- I use Italian or French butter or any good A2 casein butter I can find. Again, this is because it is usually well tolerated by many people (plus, they truly make the best butter!)
- They are gluten-free and lectin-free, and we know that finding good and healthy snacks in these categories is not easy. I used a mix of teff, millet, and sorghum flour, and for this recipe, I added a small quantity of cassava and tapioca flour.
NOTE: While I am using naturally gluten-free ingredients, if you have extreme sensitivity to gluten or have celiac disease, you have to make sure the ingredients are certified gluten-free.
Ingredients to make these gluten-free sourdough pinwheels
- 2/3 cup sourdough discard (I use gluten-free discard made with teff + millet + sorghum flour mix)
- 1 cup flour mix (I use: 1/2 cup equal mix of teff, millet, and sorghum, 2 tablespoons tapioca flour, and complete the rest of 1 cup with cassava flour)
- 100 grams unsalted A2 butter, cubed and at room temperature
- 3 tablespoons A2 or organic sour cream (or heavy cream)
- 1/4 teaspoon salt (if you use unsalted butter)
- 1/4 cup + 2 tablespoons water
- about 2 cups or more of grated A2 hard cheese (Pecorino Romano, Parmigiano Reggiano, or/and Grana Padano – used together or any combination)
- sesame seeds, poppy seeds, and sea salt flakes (use generously)
As a flavoring spice, you can also use our za’atar seasoning spice blend.
How to make these cheesy sourdough pinwheels
- Combine the discard, flour, room-temperature butter, sour cream, 1/4 teaspoon salt in a big bowl, and a handful of grated cheese (I use Pecorino) and start mixing with your hands (you can use a standing mixer if you want). Start adding water with a spoon until you get a homogeneous dough that sticks together and forms a ball (mine ended up having 592 grams).
- Split the ball of dough into 4 equal balls (weighting is not necessary, but it helps with keeping all the balls the same size).
- Start rolling out one of the dough balls into a rectangular of approx. 9″x7.5″ (23cmx19cm), using two sheets of parchment paper, one on the bottom and one on top. If the dough sticks to the paper, it needs more flour. Generously dust it with flour (I use the bread mix: sorghum, millet, and teff). You can also cool it a little bit before rolling it out.
- Grate the cheese directly on the dough, generously covering the entire surface (measure with the heart). I use Pecorino Romano, Parmigiano Reggiano, or Grana Padano cheese in different combinations, or you can use any of these three. Generously sprinkle with sea salt flakes, sesame seeds, and poppy seeds.
- Start tightly rolling the sheet with the help of the parchment paper. When rolled, wrap it in a film and put it in the fridge (or you can wait until all of them are ready and put them all at the same time).
- Repeat with the other three rolls and refrigerate for about 40 minutes.
- After 40 minutes, start preheating the oven to 350F/180C. Take the rolls out and slice each roll, with a pastry cutter or a good knife, into slices of about 1/2″ (I slice each roll in about 13 pieces).
- Arrange them on a baking sheet lined with parchment paper, and bake them for 20 minutes. After 20 minutes, take the baking sheet out, and flip each roll so the face that was down is now up. The face down should be golden brown.
- Bake them for about 5-7 more minutes or until the face down is also golden brown. As ovens may vary, keep an eye on them. They should be crusty and hard when done.
- Let them cool down on the baking sheet for about 10 minutes, then arrange them on a serving platter.
How to store and serve these sourdough pinwheels with cheese
If you want to freeze them, undercook them slightly (about 10 minutes less), and reheat them before serving.
You can store them in an air-tight glass container or a silicon bag, on the counter for one day, or in the fridge for a couple of days. To keep the freshness, the best is to freeze what you are not serving within 24-48 hours.
These gluten-free and lectin-free sourdough pinwheels are:
- the perfect party snack
- great as a travel snack
- a delicious and satisfying treat
- great to sneak into your lunch box
Enjoy!
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Cheesy, crispy, and salty, these gluten-free sourdough pinwheels with Pecorino Romano cheese, sesame, and poppy seeds, are the perfect party snack. I make them with my gluten-free and lectin-free sourdough discard, but you can follow the same steps using any sourdough discard. They are easy to make, and there is no waiting time or schedule. Combine the discard, flour, room-temperature butter, sour cream, 1/4 teaspoon salt, and a handful of grated cheese (I use Pecorino) in a big bowl, and start mixing with your hands (you can use a standing mixer if you want). Start adding water until you get a homogeneous dough that sticks together and forms a ball (mine ended up having 592 grams). Split the ball of dough into 4 equal balls (weighting is not necessary, but it helps with keeping all the balls the same size). Start rolling out one of the dough balls into a rectangular of approx. 9 inches x 7.5 inches (23cmx19cm), using two sheets of parchment paper, one on the bottom and one on top. If the dough sticks to the paper, it needs more flour. Generously dust it with flour (I use the bread mix: sorghum, millet, and teff). You can also cool it a little bit before rolling it out. Grate the cheese directly on the dough, generously covering the entire surface (measure with the heart). I use Pecorino Romano, Parmigiano Reggiano, or Grana Padano cheese in different combinations, or you can use any of these three. Generously sprinkle with sea salt flakes, sesame seeds, and poppy seeds. Start tightly rolling the sheet with the help of the parchment paper. When rolled, wrap it in a film and put it in the fridge (or you can wait until all of them are ready and put them all at the same time). Repeat with the other three rolls and refrigerate for about 40 minutes. After 40 minutes have passed, start preheating the oven to 350F/180C. Take the rolls out and slice each roll, with a pastry cutter or a good knife, into slices of about 1/2 inches (I slice each roll in about 13 pieces). Arrange them on a baking sheet lined with parchment paper, and bake them for 20 minutes. After 20 minutes, take the baking sheet out, and flip each roll so the face that was down is now up. The face down should be golden brown. Bake them for about 5-7 more minutes or until the face down is also golden brown. As ovens may vary, keep an eye on them. They should be crusty and hard when done. Let them cool down on the baking sheet for about 10 minutes, then arrange them on a serving platter. You can store them in an air-tight glass container or a silicon bag, on the counter for one day, or in the fridge for a couple of days. To keep the freshness, the best is to freeze what you are not serving within 24-48 hours. If you want to freeze them, undercook them slightly (about 10 minutes less), and reheat them before serving. Gluten-Free Sourdough Pinwheels with Cheese (Discard Recipe)
Ingredients
Instructions
Notes
4 Comments
Willow Williams
February 25, 2024 at 3:52 pmCould you freeze the slices before baking them?
I do that with cookies all the time. It works great then I just bake what I want to eat and always have fresh cookies. It would be awesome to have just a few of these around for snacks
Claudia
February 27, 2024 at 5:56 amHi Willow, I never freeze raw sourdough, but I do freeze it after cooking. So in this case I would cook everything; maybe slightly undercook what you don’t eat immediately and freeze the rest. When you want to eat it, just give it a brief baking, and you have fresh snacks. -Claudia
S.H
January 22, 2024 at 8:22 pmYummy! I wish my dough didn’t crumble apart as I sliced these up to place on baking sheet. I perhaps should use more water next time when mixing the dough,I guess 🤔
Claudia
January 24, 2024 at 2:34 amNo water, but a bit more sour cream. -Claudia