The bread is excellent with butter and a nice jam, such as orange or blueberry jam, my favourites.
I changed a few things from the original recipe to make them the way I wanted them, and I am happy. I have been looking forward to sharing the recipe for the Bread Rolls with you, and I hope you will like it as much as I do.
You can use the bread for any meal during the day, so a win-win if you ask me! I like these bread rolls because of the rustic look and the delicate taste of tarragon, which is not too much. But if you prefer another flavour, you can change it to your liking.
If you like baking, please look here for different bread rolls, rye bread, or sandwich bread. Maybe you want to go further and make waffles with or without vegetables; please look here.
Bread Rolls (Gluten-Free & Low FODMAP)
Incredible Bread Rolls are crispy and super moist!
- Yield: 12 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
9 dl Luke-warm water
2 tsp Apple cider vinegar
4g Dry yeast
30g Whole Psyllium Husk
3 tsp Salt
0.5 tsp Cardamom
0,5 tsp Tarragon
270g Whole-grain rice flour
150g Sorghum flour
90g Potatoes starch
30g Profiber
Instructions
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 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.
The dough is soft and sticky but gets firmer while rising on the kitchen table.
Let the dough rise for two hours with a cloth covering it. You can also; let it rise for the next day.
Preheat your oven to 220 degrees.
Scoop the dough with a wet spoon and put it on a baking sheet. Make your hands wet if necessary, and carefully form each bread roll slightly round. You can keep the bread roll in a bowl with rice flour or sprinkle it with flour for a rustic look.
Bake the bread rolls for about 40 minutes. Ovens can be different, so keep an eye on them.
Press the crust lightly when the baking time has gone to test it. The crust should be hard when you press it gently with one finger. If the crust yields, the bread should bake for 5 minutes more.
Notes
Eat & Enjoy!
