Gluten-free seed rolls

Ingredients for 1 servings:

• 340 g water, lukewarm
• 1 pack of dry yeast, gluten-free
• 50 g beetroot
• 100 g buttermilk
• 500 g baking mix, gluten-free (Poensgen grain bread mix)
• 15 g oat flakes, gluten-free
• ¼ tsp salt
• 50 g grains
• 50 g water, boiling
• 200 g carrot(s), grated
• 100 g potatoes, grated
• 30 g psyllium

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 4 hours 10 minutes

perfected and popular even with non-gluten allergy sufferers, makes 12 rolls

First, add the yeast to lukewarm water (30-40°C) and let it stand briefly. Then stir, add the beetroot, and finally, stir in the buttermilk. First, add the flour, salt, and oatmeal to a container or the bread baking pan, then add the liquid. Stir for 10-15 minutes, then let it rise for 20-30 minutes (don’t be surprised if the dough is so moist, otherwise it won’t rise due to the lack of gluten). Meanwhile, pour the 50g of boiling water over the seeds and let it stand. Peel, wash, and grate the carrots and potatoes. After the rising time, add the seeds, vegetables, and psyllium husks, and let everything knead for another 10-15 minutes. I then take 12 small tartlet tins or larger muffin cups, line them with baking paper, and spoon in the very moist dough. I preheated the oven to 50°C (top/bottom heat). I then let the rack with the molds rise in the switched-off oven for 1 to max. 2 hours. I then placed a baking tray with some water under the rack, set the oven to 190°C (top/bottom heat), and baked the rolls for 60-70 minutes. The vegetables and the generous amount of liquid ensure that the rolls are nice and moist and risen, and they freeze well. Even my mother likes these rolls, even though she doesn’t have celiac disease. If you want to bake a loaf of bread, you should reduce the liquid by 60 ml so that it doesn’t have to bake too long. In the BBA (baking timer), I let my bread knead for 10 minutes, rise for 25 minutes, knead for 15 minutes, rise for 1 hour, and then bake for 80-90 minutes. The vegetables keep the dough moist without giving it a taste. In my opinion, the beetroot and psyllium improve the consistency of the dough. Thanks to the large amount of liquid, I managed to get gluten-free yeast dough to rise for the first time. Unfortunately, it’s not moldable, so you have to use baking pans.