Bread Roll For Breakfast (Gluten-Free And Low FODMAP)! I made the dough in the morning before we all went out for a cycling trip. We were back after 2 hours, and the dough looked terrific. It was great; I could leave the dough to rise and know it only would get better. Total win!
I wish you good luck!
PrintBread Roll For Breakfast (Gluten-Free And Low FODMAP)
Bread Roll For Breakfast (Gluten-Free And Low FODMAP)!
- Udbytte: 12 1x
- Kategori: Bread
- Kost: Glutenfri
ingredienser
1 Zucchini
6 dl Milk LF
12g Dry yeast
3 tbsp FiberHUSK
45g Rice oil
3 tbsp Chia seed
60g Oatmeal GF
60g Potato starch
120g Sorghum flour
180g Red roasted rice flour
1 tsp Salt
Toppings
1 egg
Blue poppy seeds
Instruktioner
Grate the zucchini and put it aside.
Come milk and dry yeast into a mixing bowl and stir.
The FiberHUSK comes in at once, and you must whip very fast and hard until you get a smooth gel texture. Then mix it at high speed for 5 minutes, and let the gel texture rest while you mix the other ingredients.
Add oil and mix at high speed, just a few minutes.
Flour comes in little by little (I usually take 4 tbsp), and the flour must be well combined in the dough before adding more. I let the speed run at medium for the start and high at the end before adding more flour. That way, it goes faster; when finished, let the dough run at high speed for a minimum of 10 minutes.
Let the dough rise for 30 minutes or longer.
Heat the oven to 230C.
Turn the dough onto a lightly floured or oil surface and divide it. I cut the dough into ten pieces and form them in your hand. If they are sticky, take some oil, and it will be easier to create them.
Brush the bread with eggs and sprinkles blue poppy seeds on top. Let the bread rise for 30 minutes on a baking tray.
Bake the bread for about 25-30 minutes.
To serve, place the bread on a plate and choose your choice of toppings. I sometimes toast the bread to get it crispy, but that is optional.
Noter
Eat & Enjoy!
