It is hard to believe that these gluten free bread rolls are really gluten-free! Fluffy, moist and delicious. The dough consists of only a few ingredients and is easy to make. As a replacement for gluten, I use psyllium husk only.
Tip: Let the bread cool completely before cutting into them. The rolls keep fresh for several days and are fine to freeze and reheat in the oven.
Buckwheat rolls (gluten free, wheat free)
2 tsp of dry yeast
900 ml/3.8 cups of water, body temp.
2 tsp of salt
350 g/12.3 oz buckwheat flour
200 g/ 7 oz brown rice flour or plain white rice flour
40 g/1.4 oz psyllium husk
Optional decoration: extra flour, sesame seeds, poppy seeds, flax seeds.
Combine all dry ingredients and mix together with the water using a wooden spoon. Stirr well till a sticky, smooth dough is formed. Allow the dough to rest for about 10-15 minutes which allows the psyllium husk to absorb liquid and the dough to set.
Preheat the oven to 225°C/440°F. Place parchment paper on two oven trays. Using wet hands and a table spoon, form about 18 rolls from the dough. Dust some extra flour over the rolls or sprinkle seeds over them as decoration and extra flavor. Cover with a tea towel, then leave to prove in a warm place for about 1 hour.
Once risen, place one tray at a time in the hot oven (or both at the same time if you have a hot air oven) and bake for around 20 minutes. Leave to cool on a wire cooling rack before serving. Delicious as a breakfast roll or to serve with soups and stews.