Low-histamine spelt rolls

Ingredients for 6 servings:

• 350 g spelt flour, type 630
• 150 g wholemeal spelt flour
• 1 pack of cream of tartar baking powder
• 1 tsp salt
• 350 g low-fat curd cheese
• 125 ml milk, fresh or oat milk
• 1 tbsp rapeseed oil
• 1 egg(s)
• ½ tbsp sugar or beetroot syrup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

without yeast, without wheat

Mix the flour with the baking powder and add it to the mixing bowl of a food processor. Then add the remaining ingredients and knead thoroughly with the dough hook. Briefly knead the dough on a floured board or similar and press it by hand into a flatbread approximately 28 cm in diameter. Do not roll the dough, as this will prevent it from rising as much during baking. Cut the flatbread into 12 pieces, like a cake. Place the individual rolls apart on a baking sheet lined with baking paper and cut two diagonal cuts in the top of each one. Bake for 20 minutes at 200 degrees Celsius (top/bottom heat) or 170 degrees Celsius (fan oven). These rolls can also be frozen and thawed and baked in a toaster oven.