for 10 pieces

Dough

35 g	ground psyllium
4 ¾ dl	water (480 g)
300 g	gluten-free flour (Betty Bossi Universal Baking Flour Mix)
40 g	crushed linseed
1 ¼ tsp	salt
2 tsp	baking powder
1 ½ tbsp	white wine vinegar
1 tbsp	birnel (pear syrup)

Bread rolls

40 g

linseed

How it's done

Dough

Empty the psyllium husks into a bowl. Add the water to the psyllium while mixing using the whisk on a mixer, whisk until you have a jelly-like mixture, cover and leave to absorb for approx. 30 mins. Mix the flour, linseed, salt and baking powder in the food processor bowl. Add the vinegar, pear syrup and psyllium mixture, quickly knead into a moist dough using the dough hook on the food processor.

Bread rolls

Empty the linseed into a shallow dish. Divide the dough into 10 portions, shape into balls with damp hands, toss the dough balls in the linseed and place on a baking tray lined with baking paper, leaving plenty of room between each.

Bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave the rolls to cool on a rack.

Show complete recipe