Fluffy gluten-free rolls or baguettes

Ingredients for 1 servings:

• 15 g yeast
• 150 g water, lukewarm
• 210 g flour mix, gluten-free (Mix-Bread from Schär)
• 30 g flour mix, gluten-free (Mix it dark rustico from Schär)
• 20 g potato flour
• 2 g psyllium husk flour
• 1 tsp, leveled salt
• 50 g milk
• 60 g natural yogurt, 3.5%
• 15 g oil
• n. B. Flour for the work surface and for the hands

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Dissolve the yeast in the warm water. Mix all the dry ingredients together. Add the remaining ingredients and the yeast water and knead with a hand mixer fitted with a dough hook until no lumps remain. The dough will be quite soft, which is fine. Line a baking sheet with parchment paper. For rolls, lightly flour your hands and use a dough scraper to drop 90g of dough onto your floured hand. Shape the dough into a ball or a “thick” sausage, depending on the desired roll shape, and place it on the prepared baking sheet. Lightly flour your hands again after each roll, leaving enough space on the baking sheet. For baguettes, lightly flour your hands and the work surface. Roll 270g of dough into a snake shape, slightly shorter than the length of the baking sheet. Place the baguette on the prepared baking sheet and lightly flour your hands and the work surface again to roll the second baguette. Cover the shaped rolls or baguettes with cling film and let them rise in the oven at 45°C (top/bottom heat) for 30 minutes. Tip: If you can’t set your oven to 45°C (top/bottom heat), you can also heat it to 50°C (122°F), then turn it off and put the rolls or baguettes in the oven. After 30 minutes, remove the baking tray from the oven. Place a heat-resistant bowl of water on the floor and preheat the oven to 220°C (top/bottom heat). When the oven is hot, remove the film and put the baking tray in the oven. After 20 minutes, remove the bowl of water and bake the rolls or baguettes for a further 10 minutes. Place the rolls or baguettes on a rack, ideally raising the rack a little. I always place it on a pan so the rolls can cool down properly. This amount of dough is enough for 6 rolls, 2 baguettes, or 3 rolls and 1 baguette. Note: Every gluten-free flour has a different composition and therefore behaves differently. My recipe is tailored precisely to the flour types specified. Using other flours will therefore almost certainly produce different results.