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An aerial view of a gluten free Vegemite scroll made in a mug. The mug is a white speckled ceramic one that sits atop a white kitchen counter. The single serve scroll was sliced into two before baking, leaving two oozy, melty, cheesy scrolls snuggled up against eachother in the mug

Single serve microwave vegan and gluten free Vegemite scroll

gum free, starch free, egg free, yeast free
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Prep Time 10 minutes
Cook Time 2 minutes
Course Snack
Cuisine Australian
Servings 1 person

Ingredients
  

For the binder:

  • 1/3 cup (80ml) hot milk of choice, see notes (I used soy)
  • 25 g vegan butter melted
  • 3 g (1 teaspoon) psyllium husk powder

For the dough:

  • 35 g fine white rice flour
  • 15 g tapioca flour
  • 1/2 teaspoon baking powder
  • 1/4 - 1/2 teaspoon fine salt see notes
  • Pinch of fine salt

For the filling:

  • 1-2 1/2 teaspoons Vegemite (gluten free if it needs to be) see body of post for alternatives
  • hot water, just to form a paste
  • 25-50 g freshly grated cheese of choice use a good melting vegan brand to keep the scroll vegan

Instructions
 

  • Whisk together the wet ingredients for the binder in a medium sized mixing bowl. Sprinkle over the psyllium husk powder, then whisk vigorously until it is fully incorporated and no clumps remain. Set aside to form a gel while you mix up the dry ingredients. The longer you leave it, the easier the scroll will be to roll up.
  • In a small/medium bowl, combine the flours, baking powder and salt in a small bowl. Add the psyllium husk gel to this bowl when it’s ready, then stir or use your hands to squelch the binder through the dough until it forms a cohesive ball. There should be no flour left in the bowl – just a ropey but moist, juicy dough.
  • Grease a small long piece of baking paper, with a scant amount of oil. Place the scroll dough on the paper. Lightly oil your rolling pin or use your hands to press and roll the dough out into a skinny, long rectangle. This dough has a bit of elasticity and tends to spring back a little, so take your time.
  • Make sure the dough is reasonably thin (roughly ½–1 cm) but without any holes. Spoon over the Vegemite mixture, then add the grated cheese.
  • Beginning on the short side, use your fingers to fold the 1cm border of the dough up onto itself. You want to create a tight roll, so try and make this first notch as small as possible. Continue folding the dough up until you have a tight, pert log. Shunt it in at the edges to make it round and perky.
  • Take a piece of thread or non-flavoured tooth floss and thread it underneath the log of dough in the middle of the log. Hold one end of the string in each hand and pull in opposing directions to slice through the log. Gently flip each scroll upright and use your hands to gently cup and mould them. Press them down a little so each has a solid base, then place into the microwave safe baking dish or mug, side by side.
  • Microwave for 1 minute 30 seconds or until your dough is springy but firm to the touch. If you are using a lot of filling, I recommend 2+ minutes cooking time. See the body of the post for how to cook it in the oven.

Notes

  • See the body of the post for flavour suggestions
  • If you make the scroll with Vegemite (or another particularly salty ingredient) use 1/4 teaspoon salt. If you use pesto or a less salty addition, add 1/2 teaspoon salt. 
Keyword gluten free, single serve
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