Gluten Free No Puff Pastry No Problem Pinwheels – red pepper and cheese.

I know Just Roll sell gluten free puff pastry in branches of Tesco and Asda but I can’t for the life of me find any in my local branches and I’ve visited loads of them. I think I’ll have more luck sourcing a real life breathing unicorn for my daughters first birthday than finding Just Roll’s gluten free ready to roll puff pastry. 

Normally when I can’t find something I bake it and problem solved but seriously have you ever tried to make puff pastry gluten version or gluten free? It’s hard it requires time and patience! I have a baby and a teenager, I don’t have time to spend 4 hours on one recipe, although I do have the patience (that’s in the mother job description). I also have really warm hands which isn’t good for keeping the butter cool. 

So here is my version of pinwheels without having to spend 4 hours in the kitchen.

Makes about 16 pinwheels

For the dough 

  • 250ml of low fat Greek yogurt at room temperature 
  • 250g of self raising gluten free flour (I used doves) plus extra for dusting
  • 1tsp of dried gluten free yeast
  • 1tsp of Italian seasoning 

For the filling 

  • 1 red pepper finely diced
  • 70g of spreadable cheese (I like laughing cow extra light)
  • 75g of grated mozzarella cheese
  • Basil (to taste)
  • Garlic granules (to taste)


  1. Preheat your oven at 180c /350f/gas mark 4 and line a baking tray with baking paper.
  2. Add the flour, Italian seasoning and yeast to a large mixing bowl and pour in the room temperature yogurt and mix until a dough is formed.
  3. Wrap the dough in cling film and put in a warm place for 20 minutes. (I put mine on a small plate and place on the radiator)
  4. Line your work surface with more cling film about 40cm by 40cm (to prevent your dough from sticking and it will help you roll the dough into wheels) lightly flour the film and your rolling pin. Then roll your dough out to about 30cm by 30 cm.
  5. Spread the cheese spread evenly over your dough and sprinkle with the peppers, grated cheese, basil and garlic. 
  6. Use the film to help you roll the dough into a big sausage shape. Chop off the two ends and discard (I bake these separately and eat them myself as testers). Cut into wheels about 1.5 cm thick (If you use the tip of your knife rather than the full blade the wheels are less likely to get squashed) and place on a the baking tray lined with baking paper.
  7. Cook in a preheated oven for 25 minutes and then place on cooling tray to cool.

The dough ready for warming
Ready for cutting into wheels
Ready for baking
Cooling down

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