Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
yields 6 Rolls
- 200g Yoghurt
- 100g Water
- 100g white Buckwheat flour
- 50g oat flour (made from gluten free rolled oats)
- 50g fine rolled oats (gluten free´)
- 25g Honey (optional)
- 10g psyllium hulls
- 2g fresh yeast
- 6g Salt
- 50g mixture of dried fruits and seeds (e.g in equal parts: chopped dried apricots, Cranberries, sunflower seeds, pumpkin seeds)
- rolled oats
In the evening dissolve yeast in yoghurt and mix with the other ingredients until homogenous.
Ferment at room temperature for 10-12 hours.
The next morning divide the dough into pieces of 90g each, then form a long roll a. This works best with wet hands and wet counter top. Turn them in rolled oats and place them on a baking tray.
Proof for 1.5 hours. In the meantime heat the oven at 250°C.
Bake the rolls at 250°C for 25 min. Insert the steam after 2 min and let the steam out of the oven after 10 min.