Freshly baked Gluten-Free Chocolate Rolls are perfect for birthday parties and other cosy occasions - or just as a lovely afternoon treat on weekends and holidays. The chocolate rolls are soft, delicious and with a good crumb. I have baked them with dark chocolate, and there is a hint of vanilla in the dough, but you can leave it out if you like. You can also freeze the Gluten-Free Chocolate Rolls for another time. I enjoy having extra baked goods in our freezer for when I am short on time. When you are craving something sweet or want to surprise someone, defrost the roll in the microwave and the chocolate roll will be as fresh baked, so yummy! You can either eat them as it is or spread butter on top - your choice!Print
Gluten-Free Chocolate Rolls (Low FODMAP)
Chocolate rolls are soft, delicious and with a good crumb.
- Yield: 12 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
2,5 dl Whole milk
2 tsp Apple cider vinegar
6g Dry Yeast
25g Whole Psyllium Husk
150g Soft butter
2 Eggs
1 tsp Vanilla powder
1 tsp Cardamom
1 tsp Salt
100g Potato starch
150g Whole-grain rice flour
80g Dark Chocolate drops
Instructions
Heat the milk till it is hand-warm and add to a medium bowl.<br><br>Come dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for an hour with a wet kitchen cloth over.
Heat the oven to 200 C.
Turn the dough onto a lightly floured surface and divide it into 12 pieces; gently shape them with your hands. Place them on a baking sheet with baking paper.
Bake them in the oven for about 18 minutes or till they are finished. The bread roll needs to be lightly golden.
Notes
Eat & Enjoy!
