I actually can’t think of a better smell than freshly baked Sausage Rolls – straight from the oven. Perhaps it’s a childhood memory that instantly lights up my senses, taking me back to my pre gluten free days where those delightful sausage pillows, wrapped in crisp flakey pastry, would make a much welcomed appearance at just about any ol’ country celebration.

I’ve tried a gluten free sausage roll in the past and wasn’t overly taken by it’s dry, crumbly pastry, nor was I excited about the lack of flavour; my taste buds were clearly disapproving! If I’ve learnt one very assured fact in my four years of gluten free baking, it’s that there is just no such thing as a good gluten free pastry and certainly not of a healthy calibre.

So if you can’t beat it, what to do?

Substitute! I tried using rice paper to form the “pastry” of the sausage rolls and I couldn’t be happier with the result. They are so easy, low carb, no fat, and are the perfect gluten free and dairy free alternative to a much loved “not so healthy fave”. The best part?! They crisp up nice and firm, so you still get that mighty ol’ crunch



450 grams of lean minced beef (look for organic, free range)

1 onion diced

1 medium carrot, grated.

½ large zucchini, grated or 1 small zucchini

1 clove of crushed garlic

¼ cup chopped flat leaf parsley

1 tsp dried oregano

1 large free range egg

Salt and pepper to taste

1 packet of round rice paper

1 tbs Tamari (gluten free soy sauce)


1 egg- whisked

2 tbs sesame seed



Preheat the oven to 180 C (fan forced). Line two baking trays with baking paper.

In a large mixing bowl, mix the mince, diced onion, grated carrot, grated zucchini, garlic, parsley, oregano, salt, pepper and tamari.

In a small bowl whisk 1 egg then add to the mince. Mix with a fork until well combined. Use hands if needed to ensure thoroughly combined.


To make the Rolls

Prepare one large bowl or a shallow dish with water. This is used to wet the rice papers enabling them to become workable.

Using one sheet at a time, Wet two rice papers, shake off the excess water and place flat on top of one another on a flat surface. (be careful when handling, they are extremely delicate).

Spoon the mince mixture into a long neat line, 1/3 the way from the bottom of the rice paper sheet.

Take the bottom of the rice paper and fold it over the top of the mixture.

Continue to roll, keeping a firm grip and ensuring everything is tight until you have rolled all of it up, right to the top.

Cut off the end and then cut into three. Repeat with remaining mixture.

Place sliced up sausage rolls on to the baking tray. Brush with whisked egg and sprinkle sesame seeds on top.

Place in the oven for around 25 minutes, until slightly golden and crisp. Best served warm.

Makes approximately 18 



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.