Sourdough Discard Pinwheels with Cheese

Sourdough Discard Pinwheels with Cheese

Cheesy, crispy, and salty, these gluten-free sourdough pinwheels with Pecorino Romano cheese, sesame, and poppy seeds, are the perfect party snack. They are easy to make using any sourdough discard.


- Sourdough discard - Flour mix (we use a mix    of teff, millet,    sorghum, tapioca and    cassava) - Unsalted butter - Organic sour cream - Salt - Water - Grated hard cheese - Sesame seeds, poppy    seeds and sea salt    flakes


Combine the discard, flour, room-temperature butter, sour cream, salt, and grated cheese in a big bowl. Start mixing with your hands and add water until you get a homogeneous dough.

Mix ingredients


Form a ball of dough and split into 4 equal balls (weighing is not necessary, but it helps with keeping all the balls the same size).

Form dough


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.

Roll out dough


Grate the cheese directly on the dough, generously covering the entire surface (measure with the heart). Generously sprinkle with sea salt flakes, sesame seeds, and poppy seeds.

Add toppings


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 for 40 minutes (or you can wait until all of them are ready and put them all at the same time).

Roll and wrap


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" (I slice each roll in about 13 pieces).

Slice each roll


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 and flip


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.

Finish baking


Let them cool down on the baking sheet for about 10 minutes, then arrange them on a serving platter.


Tap the link below for full recipe and more gluten-free, delicious sourdough baking ideas

Tap the link below for full recipe and more gluten-free, delicious sourdough baking ideas