Gluten-Free Spiral Banitsa with Cheese and Wholegrain Rice Flour

Homemade spiral banitsa with a crisp golden crust, a delicate cheese filling, and gluten-free pastry sheets made with wholegrain rice flour.

Preparation

80 minutes

Baking

35 minutes

Servings

8

Difficulty

Hard

Ingredients

  • 220 g BodPie wholegrain rice flour
  • 120 g corn starch
  • 2 tbsp psyllium husk
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 350 ml warm water
  • 350 g white cheese
  • 2 eggs
  • 200 g yoghurt
  • 40 ml vegetable oil or melted butter
  • ½ tsp bicarbonate of soda
  • 1 egg
  • 1 tbsp vegetable oil

Instructions

  1. In a large bowl, combine the wholegrain rice flour, corn starch, psyllium husk, xanthan gum and salt.
  2. Add the oil and warm water. Stir first with a spoon, then knead with lightly oiled hands until you have a soft, smooth dough.
  3. Cover the dough and leave it to rest for 15 minutes. Meanwhile, prepare the filling.
  4. Crumble the white cheese into a bowl and mix with the eggs, yoghurt, bicarbonate of soda and oil until combined.
  5. Divide the dough into 4 equal portions. Place the first portion between two sheets of baking paper and roll it into a thin rectangle.
  6. Remove the top sheet of paper. Spread one quarter of the filling lengthwise along the pastry.
  7. Using the bottom sheet of paper to help you, roll the pastry into a log. Coil the log into a spiral and place it in a lightly greased round baking dish.
  8. Repeat with the remaining three portions of dough, arranging them around the first spiral until the tray is filled.
  9. Beat the egg with the oil and brush it over the top of the banitsa.
  10. Bake in a preheated oven at 180°C, conventional top-and-bottom heat, for around 35 minutes, until golden.
  11. Leave the banitsa to cool for 10 minutes before slicing.

Recommended Product

Wholegrain Rice Flour 500 g
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