Melt the butter as per your preferred method, and set it aside to cool. While that is happening, whisk together the psyllium husk and eggs in a medium sized mixing bowl.

Once they are completely combined, add the cooled butter, warm water and oil. Continue to whisk until completely combined. Set the timer for 15 minutes, and allow to mixture to sit and set.

In a large bowl, combine the flours, baking powder and table salt. Remember that gluten free baking is quite precise and for best results it is important to weigh the flours.

Heat the soy milk to just hot (not scalding) and pour into a small bowl. Once you can comfortably put your finger in it, add the yeast and sugar. If the milk is too hot or cold, your yeast will either die (too hot) or not activate (too cold.) If the yeast hasn’t bubbled up in 10-15 minutes, discard it and start again, as your yeast is inactive.

Once the yeast is bubbly, add both the yeast and psyllium husk mixture to the flour. Use a spoon to mix the dough most of the way, and then use your hands to combine the dough. Continue kneading it until all the flour has been picked up off the bottom of the bowl. Trust me, it will get there.

On a large bench space, lay out a large piece of cling film or a silicon mat. Divide the dough into 2 even sized balls, and place one on the cling film. Use your hands to roll it out into a thin layer in a rectangle shape. The long side should be facing you, and there should be a bit of cling film on the edge to help you roll the scrolls. If any holes appear in the dough, patch them up with your fingers.

In a small saucepan, melt the butter and the Vegemite together. Creating a thinner mixture will allow the Vegemite to be spread easily, and not break the dough. Once it is smooth and runny, pour half the mixture onto the rolled out dough, and spread it thinly, evenly and all across the dough with the back of a spoon. Top this with half the freshly grated cheese.

Fold the long side of the dough closest to you over, so it attaches to itself and starts the scroll. Now, using the cling film closest to you, begin rolling the dough over, forming the scroll. Once you near the end, take the cling film furthest away, and roll it back over the scroll. The seam should be facing up, and you can gently use your hands to secure it in place.

Gently cut into individual scrolls with a sharp knife. Cup each piece in your hands, and gently mould it into a circular shape. You can also press the scrolls down slightly to flatten them out a little.

10. Arrange the cut scrolls snugly in a lined baking tin, and repeat with the remaining dough. It tastes a lot less time than it sounds like, I promise!

11. Once all the scrolls are snugly in the baking tin, cover them and set them in a warm place to rise for 1 hour. Gluten free generally doesn’t rise as much as regular, but you should see a tangible difference.

12. Once the scrolls are nearly ready for the oven, preheat it to 180 degrees Celsius or 356 degrees Fahrenheit. Once it is ready, place the scrolls in the oven for 20 minutes. You can brush them with a little butter, if you like.

13. They are delicious warm, but also keep well in an airtight container in the fridge for a couple of days.