Gluten-free chia rolls

Ingredients for 1 servings:

• 250 g flour mix, gluten-free, dark
• 2 packets of baking powder
• 1 egg(s)
• 1 tsp, heaped locust bean gum
• 100 g yogurt
• 200 g chia seeds
• 2 tsp salt
• 25 ml milk
• 500 ml water
• 2 tbsp dry yeast
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Combine flour, baking powder, salt, locust bean gum, and dried yeast in a bowl and mix. In a separate bowl, soak half of the chia seeds in hot water for about 5 minutes. While the chia seeds are soaking, add the yogurt, milk, and egg to the flour. Then add the soaked chia seeds to the other ingredients and knead everything in a food processor on high. After about 4 minutes in the bowl, cover and let rise in a warm place for at least 30 to 60 minutes. Roll the dough out onto a floured surface and weigh out 120g pieces. Roll the dough out into balls, flour the underside, and set aside. Place the remaining chia seeds in a bowl. Brush the set-aside dough pieces with water and press the moist part into the chia seeds. Place a maximum of 12 rolls on a baking sheet lined with backpacker’s flour and cut one lightly into each. When the cut has visibly risen, bake in a preheated oven at 200°C (top/bottom heat) on the lowest rack for about 20 minutes. Tip: Wear disposable gloves when shaping the rolls to prevent the dough from sticking.