Gluten-free seed rolls

Ingredients for 1 servings:

• 350 g flour, mixed, light, gluten-free
• 50 g buckwheat, ground
• 50 g millet flour
• 50 g flaxseed, crushed
• 1 tsp psyllium husk
• 1 tsp sugar, whole cane sugar
• 1 tsp salt
• 1 tbsp vinegar (fruit vinegar)
• 2 tbsp rapeseed oil
• 50 g low-fat curd cheese
• 400 ml water, lukewarm
• 1 cube of yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 18 minutes

Mix the flour with the psyllium husk, make a well in the middle, crumble the yeast into it, and sprinkle the sugar on top. Pour in the lukewarm water and mix the yeast with a little flour using a fork. Let the mixture stand for a good 10 minutes. Now add the salt, vinegar, oil, and curd cheese and knead everything into a smooth dough. Remove the dough ball from the bowl with a dough scraper and place it on a floured board. If the dough is still very sticky, carefully knead in a little more flour, using only a little flour at first. In my experience, gluten-free bread dough dries out, and it’s easy to add too much flour. Now weigh the dough ball and cut it into 12 equal-sized balls. Shape them into oblong rolls and place them on a baking sheet lined with baking paper. Cut each roll twice lengthwise, then cover the baking sheet and let it rest for about 20 to 30 minutes. Preheat the oven to 220 degrees fan-assisted and bake the rolls for about 18 minutes. After 15 minutes, brush with rapeseed oil and then finish baking.