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Gluten Free Cheese & Vegemite Scrolls

Prep Time20 mins
Course: Side Dish, Snack
Cuisine: Australian
Keyword: gluten free bread, gluten free scrolls, gluten free vegemite
Servings: 15 scrolls


  • Mix Master with dough hook


  • 1 packet Simply Wize Crusty Bread Mix including yeast sachet
  • 300 ml Warm Water
  • 1 tbsp Vegetable Oil
  • 2-3 tbsp Gluten Free Vegemite melted
  • 2 cups Tasty Cheese grated
  • Extra Gluten Free Plain Flour for dusting


  • Preheat your oven to a very hot 220 degrees Celsius with fan and pull out a large baking tray ready to go.
  • Place the warm water in a bowl and add the yeast sachet from the Simply Wize packet, mix slightly to wet down and set aside for 5 minutes.
  • Set up your mix master with a dough hook (this could be done by hand but it will take a lot longer!). Then in the bowl place the packet mix of Simply Wize bread, add the vegetable oil and yeast/water mix. Turn on to slow and let the mixture start to come together.
  • The bread mix will take a few minutes to come together, don't be worried if it looks dry to start with. DO NOT add more liquid! Just simply let the dough hook do the work. Let it mix on slow for a good 5 minutes or until the dough comes together in a smooth and stretchy mix.
  • Take a large piece of baking paper the same size as your tray and place it on your bench. Sprinkle very well with extra plain flour, any brand will do, you'll want to be very liberal here.
  • Turn your dough out onto the floured baking paper (it can be quite stretchy, sticky and a bit hard to deal with. Flouring your hands well will help reduce this.) Sprinkle the dough ball with extra flour and start to work it with your hands, just turning it roughly to smooth out and make a ball.
  • Using a very well floured rolling pin start to roll it out into a rectangle shape the same as the tray approx 55cm x 30cm.
  • Place the vegemite in a small dish and microwave for 20-30 seconds to make it softer. Then using a knife spread it liberally across your rolled out dough. You can always add more if you really really like vegemite!
  • Sprinkle with grated cheese, ensuring its evenly spread across the dough. You don't need a huge amount here, it might not look like much but it will be enough! Then start to roll your scroll up starting from the shorter end first. If it sticks a little bit to the baking paper, just use it to roll the scroll and pull back gently as you go.
  • Once you have a nice long sausage roll take a sharp knife and cut into individual scrolls approx 3cm wide. Spread them out as you cut them, onto the baking paper it's sitting on, a few cm's apart and lay them down flat.
  • Place your tray of scrolls straight into the hot oven for 15-20 minutes. Scrolls will go beautifully golden brown all over when they're ready and the cheese will bubble over.
  • Serve warm as is for a delicious snack or lunch or allow to cool fully and store in an airtight container for 3-4 days. Scrolls can also be frozen for lunch boxes! Simply wrap one or two tightly in a layer of cling wrap, followed by a layer of al foil.


I know you're going to ask if you can use other brands of bread mix to make this with, but I've honestly tried them all and they just don't work well. I find they go too tough or dry out very quickly without cooking all the way through. Trust me and buy a few boxes of the Simply Wize crusty bread mix at your next Gluten Free Expo or from your favourite online health food store! 
Don't be tempted to add too much cheese, too much cheese will bubble over too much and then burn! But for a tasty mix up try your favourite type of cheese. Mozarella would work beautifully here. 
Don't cut your scrolls too thick/wide either. They won't cook through in the middle.