Gluten free wholegrain bread rolls have been on my to-do-list for a while. Not that I wouldn’t have done them several times, but struggling how to get the rolls rise and become fluffy without yeast and wheat. Believe me, it’s been a long search for that perfect recipe.
If you’re following me on Instagram, you might have seen some sneak peeks of these bread rolls popping up here and there. And many of you have been asking me what is that bread and what’s in it, and do I have the recipe. I’ve been telling you I have the recipe but it just needs one final touch.
Today was supposed to be the big day for one final test but suddenly everything went wrong. The rolls didn’t rise at all, they just burned on the outside, the inside remaining still raw. I shall call it a baker’s disaster. After a couple of fixes, the next batch came out more than great. And as I’ve spent the whole day in the kitchen, made more than few bread rolls, I’m now more than happy to finally share the recipe with you all! 🙂
Here’s how to make your own bread heaven:
(makes approx. 5-6 rolls)
1 ½ cups oat flour
½ cup buckwheat flour
1 tbsp psyllium seed husk powder
3 tbsp ground flaxseeds
1 tbsp coconut sugar
1 tsp baking powder
½ tsp baking soda
2 cups water
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Mix all the dry ingredients together in a large bowl. Place the water in a pot, warm a bit, but not too hot. (Just so that you can still easily mix the dough with your hands after adding the water.) Mix together the water, the dry ingredients, olive oil and apple cider vinegar, and stir well using your hands to combine. Let the dough sit for a couple minutes.
Rinse your hands with a bit of cold water and form the dough to 5-6 even-sized rolls. Bake in the oven for about 30-35 minutes, or until golden. Remove out of the oven. Let cool a bit, serve and enjoy!
Blueberry-Plum Chia Jam with Cardamom
1 cup blueberries (fresh or frozen)
3 medium-sized plums
1 tbsp coconut sugar
½ tsp cardamom
2 tbsp chia seed
Place the blueberries and diced plums to a pot with the coconut sugar and cardamom and bring to boil. Reduce the heat and let simmer for a couple minutes just so that the plums will soften a bit. Remove from the heat and let cool for a while. If you like your jam smooth and even you can blend it a bit with a stick mixer. If you prefer chunks, leave it as it is. Add the chia seeds and let sit for 10-15 minutes. Serve with the bread rolls and enjoy!
Hope you like it, have a beautiful day! 🙂