Gluten-free vitality roll

Ingredients for 1 servings:

• 300 g flour mix, gluten-free, e.g. Schär B-Mix
• 150 g teff flour
• 100 g sunflower seeds
• 100 g wholemeal rice flour
• 50 g tapioca starch
• 50 g sesame seeds
• 40 g flaxseed
• 20 g psyllium husk flour
• 15 g salt
• 650 g water, lukewarm
• 100 g rapeseed oil
• 1 cube of fresh yeast
• 1 tsp sugar
• Rice flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Dissolve the yeast and sugar in lukewarm water and stir well. Place all the dry ingredients in a mixing bowl and mix well. Add the dissolved yeast and rapeseed oil to the mixing bowl. Then knead the mixture in a food processor with a flat beater for about 4-5 minutes until a smooth dough is formed. After kneading, leave the dough in the mixing bowl and cover with a tea towel. Let it rise in a warm place for 40 minutes. In the meantime, line a baking tray with baking paper. After the proving time, sprinkle the work surface generously with rice flour and remove the dough from the bowl. Knead the dough well with your hands and then divide it into 12 equal pieces. Shape each piece into a ball and place it on the baking tray, briefly flattening it slightly with your hands. Then brush the dough pieces with a little water and cover with a tea towel. Let it rest for 10 minutes. In the meantime, preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Then place the baking sheet in the oven and immediately blast with steam or place a pan of hot water on the oven floor. Bake for 20 minutes. After 20 minutes, remove the pan of hot water from the oven and bake the rolls for another 10 minutes at 220 degrees Celsius. Finally, remove from the oven and let them cool completely on a wire rack. Note: This recipe is based on the specified flours. Using other ingredients may result in different results.