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.