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Sourdough Pinwheels with Cheese (Discard Recipe, Gluten-Free)

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Description

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. 

Ingredients

  • 2/3 cup sourdough discard (I use gluten-free discard made with teff + millet + sorghum flour mix)
  • 1 cup flour mix in total (I use: 1/2 cup equal mix of teff, millet, and sorghum, 2 tablespoons tapioca flour, and fill the rest of the 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)

Instructions

  1. 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). 
  2. Split the ball of dough into 4 equal balls (weighting is not necessary, but it helps with keeping all the balls the same size).
  3. 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. 
  4. 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. 
  5. 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). 
  6. Repeat with the other three rolls and refrigerate for about 40 minutes. 
  7. 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). 
  8. 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. 
  9. 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. 
  10. Let them cool down on the baking sheet for about 10 minutes, then arrange them on a serving platter. 
  11. 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. 

Notes

If you want to freeze them, undercook them slightly (about 10 minutes less), and reheat them before serving. 

Find it online: https://creativeinmykitchen.com/gluten-free-sourdough-pinwheels-with-cheese-discard-recipe/