Gluten Free Poppy Seed Scrolls with Soft Chocolate Icing

Poppy seed scrolls, with soft dark chocolate or white chocolate icing, are one of the favourite pastries in our family. I have been baking them for more than a year now, using Crusty bread mix from Well and Good. My experience with making my own gluten free yeast dough recipes for different bread varieties, allowed to create my own flour mix and dough recipe suitable for sweet and savoury baking. Poppy seed scrolls recipe, with dark or white chocolate icing, is the first recipe from this range. Both the dough and the filling are relatively low in sugar, and the balance of taste is provided by the sweet chocolate icing. Making these scrolls without  icing might need some extra sugar to be added to the dough recipe. The dough is very easy to prepare and roll. Dark chocolate icing has only 2 ingredients,


while white chocolate icing has extra ingredients –  almond icing, and lemon extract, which I add to white chocolate and cream to give this icing extra special flavour.


For the first recipe in this series I include step by step photos of dough preparation and rolling.


yeast dough (for 2 trays of medium size scrolls, 12 scrolls per tray)

  • 100g millet flour
  • 50g buckwheat flour
  • 50g quinoa flour
  • 100g tapioca flour
  • 20g golden flax flour
  • 6g sea salt
  • 4g xanthan gum
  • 50g sugar
  • 7g instant yeast (1 sachet)
  • 100g sour cream 35%fat
  • 2 eggs
  • 130g/ml water
  • extra egg to make egg wash for brushing scrolls
  • extra flour or flour mix for working with the dough

poppy seed filling

  • 150g poppy seeds, half (75g) whole and another half (75g) ground
  • 1 cup of water
  • 75g (1/2 cup) Panela organic sugar (any dark aromatic sugar)
  • 100ml milk
  • 60g unsalted butter
  • 1 tea spoon vanilla extract
  • 1 table spoon lemon zest (optional)

dark chocolate icing to use on 1/2 scrolls

  • 100g dark cooking chocolate (I used Nestle dark chocolate melts)
  • 60g whipping cream 35% fat

white chocolate and almond icing to use on 1/2 scrolls

  • 40g cooking white chocolate (I used Nestle white chocolate melts)
  • 40g 35% fat whipping cream
  • 60g Orchard ready to roll gluten free almond icing
  • 1 tea spoon of lemon extract

Note: different brands of cooking chocolate can produce icing  with different texture, it can be either too runny, or too thick. Adjustment in chocolate and cream quantities might be needed.


poppy seed filling

can be prepared several days in advance and kept refrigerated in airtight container, can be frozen

  • grind 75g of poppy seeds
  • in a sauce pan combine ground poppy seeds with whole poppy seeds
  • cover them with a cup of cold water
  • heat and cook over the low heat for 5-10 min until all water is absorbed and the sauce pan is nearly dry
  • add sugar, milk and butter
  • cook, stirring, until the mixture thickens and reaches the consistency of custard, approximately 15-20 min
  • when cooled down, add vanilla extract and lemon zest
  • let it reach room temperature before use

soft chocolate icing

prepare 5-10 min before the end of baking, keep warm and runny before use, best used fresh

  • place chocolate in a heat proof bowl (glass or stainless steel)
  • heat whipping cream in a sauce pan up to boiling point
  • pour hot cream in a bowl with chocolate
  • stir to dissolve chocolate
  • heat the bowl if necessary on a water bath
  • if preparing white chocolate icing, add almond icing and mix it to combine, add lemon extract last

yeast dough

  • sift all flours into a large bowl
  • add sugar, salt, yeast, xanthan gum
  • combine all dry ingredients well with a whisk
  • make a well in dry ingredients
  • add water, eggs and sour cream to dry ingredients


  • mix dry and wet ingredients until fully combined (I do it by hand and can’t say how it will work when using a mixer)
  • use any gluten free flour/flour mix to dust the working surface
  • drop the dough on the surface


  • use more flour to dust and lightly knit the dough


  • the amount of the dough is enough to roll and make 2 logs
  • divide the dough into 2 equal parts
  • use long sheet of baking paper to roll the dough
  • when rolling, turn the dough over from one side to another, dusting the surface with extra flour, if necessary, to avoid the dough sticking to baking paper


  • start spreading the dough by hand and finish with a rolling pin
  • when the dough is finally rolled to a size, turn it over to another sheet of baking paper to be sure that the dough will separate from the paper when rolled with a filling


  • spread half of the filling evenly in a thin layer using palette knife, if the filling it too hard, add tea spoon of sour cream and mix it in to make the filling softer and easier to spread


  • spread the filling leaving 3-4 cm on the top/bottom of the dough uncovered


  • sprinkle 1 table spoon of almond meal to prevent the filling from leaking during baking
  • turn the board to have uncovered side of the dough on the top
  • brush uncovered side of the dough with egg wash (1 egg lightly beaten with 2 table spoons of water)


  • start rolling the log by turning the dough with the help of baking paper (to finish rolling with the log positioned in the middle of  a baking sheet, it is necessary to place another sheet of baking paper under the first one)
  • finish rolling when the edge of the dough is on the bottom


  • cut the log in 3-4 cm pieces


  • transfer scrolls on a baking tray, lined with baking paper


  • brush the top and sides of the scroll with egg wash


  • place the tray on the middle shelf in the oven, turn oven lights on, place a bowl with warm water on a low shelf
  • repeat the process with the second portion of the dough
  • place the second tray on the top shelf in the oven
  • let the dough rise to double in size, the time will depend on water temperature, used to make the dough, I use lukewarm water, it takes 50-70 min for the dough to rise


  • leave the first tray in the oven
  • take the second tray out of the oven and leave it to rise more on benchtop, while the first tray is baking
  • set oven temperature to 170C fan-forced, and start baking without preheating, it takes 30-35 min to bake these scrolls


  • prepare icing closer to the end of baking period and have it ready for hot scrolls
  • apply liquid warm icing on warm scrolls


  • use baking paper or aluminium foil under wire rack


  • let icing set for 10-15 min


  • let the oven cool down from the first bake and bake the second tray from cool oven set to reach 170C fan-forced


It is possible to bake scrolls another way, on their side, but I have found that they rise and bake better if left on the bottom. When scrolls are baked with the filling on top, simply turn them upside down, dip into warm icing and place on a wire rack for the icing to set.


Enjoy poppy seed scrolls warm or cold.


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