I love Red Dwarf - it evokes memories that are warm and fuzzy... when my soon to be husband and I realized that we had the same demented sense of humour...  and watched many of the same shows!  Marriage was soon to follow - it was destiny really.  My love of curry and his love of toast...  a match made in heaven...  and speaking of heaven...


 
Swirly Dough:

First off:  I am indebted to Jean Pare for the idea behind the swirly dough - her Taco Cheese Swirls were the inspiration for this wonderful lunch box idea.  Her book, School Day Lunches, while not gluten free, has many ideas that I am hoping will translate as well once converted as this one has.  As with all her books, these recipes are easy and the kids do like to help and eat them.  That said....  Taco swirls as I first made them, were too spicy.  My son decided that they would be better if I have scrabble fried some ground round and put the spices in there... then used that as a filling... I tend to agree!  So, I will be attempting that soon in the future. 

While this book is sold out currently in Chapters, the do have it at the link above!

Recipe for Swirly Dough!

Set oven to 400F.  (I use 375F on convection)
Line a cookie sheet with parchment paper
 
Blend in a Large Bowl so that the ingredients are all mixed together: 
 
2 Cups All purpose GF mix (My bread flour blend is below)
1 tsp Xantham gum
4 tsp Baking Powder
1/4 tsp Celtic Sea Salt

Add:

1/4 c butter - very cold

Blend using a pastry blender until there are no large chunks of butter but has that look of choppy oatmeal.

Make a well in the centre and add:

3/4 c of cold milk

Mix with a spoon only until the dough comes together.

Place the dough onto a sheet of plastic wrap --  this is very important.  

The plastic wrap with allow you to turn and kneed the dough without adding more flour...  too much flour and these are very tough.

So.  Turn the dough out onto a large sheet of plastic wrap.  Cover it and press it flat.  

Turn the dough and fold 6 times so that you have a nice neat square shape.  Then press it flat until it is about a cm thick.  The dough should remain a square and have a uniform thickness.  I don't use a rolling pin but you may find it helpful -- if you do - make sure you use plastic wrap placed on top of the dough to keep it from sticking to the pin.

At this point you should have a square and uniformly flat sheet of dough really for a filling.  Be frugal with your fillings.  This is a case where more is not better.  The dough will not cook if you over fill your roll.  Very important.

Possible fillings:

Pizza rolls:

1/4 cup of commercial pizza sauce - spread thinly leaving the one sealing edge clean
1/4 cup mozza cheese grated
1/4 cup Ham or pepperoni chopped 

Cinnamon Apple:

Use a pastry brush and lightly brush the dough with water
Sprinkle Apple Pie Spice or cinnamon gently on the dough
1/2 Apple grated
1/4 c Mozza cheese.

Taco Filling:

Use a pastry brush and brush gently with water
sprinkle gently with Taco seasoning
Add cooked ground beef or shredded roast beef
1/2 cup Cheddar Cheese

 After you have chosen your filling and are ready to roll....

Use the plastic wrap to help roll this gently into a log.  This is very easy using the plastic wrap -- Seal the final edge and arrange seam down. 


Cut into 10 pieces.
 
Put on lined cookie sheet - and bake for 15 min.

If you wish to keep them for lunches - wrap each individual swirly in plastic wrap and freeze ready to pull out for lunches!!!

Kid Moments:

If the kids want to help - they can grate the cheese, brush the dough with water or sauce, and sprinkle on those toppings!!!

 
  Bread Flour Mix
Amaranth flour  - 1/2 cups
Sorghum flour –  2 cup
Corn starch – 1 cup
Sweet Rice Flour – 1 cup
Tapioca starch (also called tapioca flour) –  1 cup
Coconut Flour - 1/2 cup

Total = 6 cups