Homemade bread rolls fresh from the oven and a generous spread of good old butter. Honestly, is there anything better?
Well alright. Let me add a slice of some pretty nice goat cheese and couple pieces of cucumber. Now we’re talking.
Baking gluten free bread can be tricky, and the baking most often ends up being just okay. At least in my kitchen. Either the bread, or bread rolls, end up being too dry or too heavy. Either they taste a bit funky or then they taste like nothing. But still I keep making my own gluten free breads, as usually the ones at the stores are filled with so many additives and weird stuff and cost a small fortune. Luckily nowadays back home in Finland there are a couple of brands that make great naturally gluten-free breads, but unfortunatey I haven’t found similar ones here in Amsterdam.
I usually have a couple sorts of gf crackers in my cupboards, but in my opinion the crackers never really compare to freshly baked bread. The last couple of days I’ve been really craving some comforting bread, so I ended up making one of my old recipes. I’ve shared this recipe on my blog about a year ago and it’s one of the most popular recipes. So as I was baking it, I decided to snap a couple of new photos and translate the recipe in English as well.
The recipe is super easy and the end result gives you that oh so good comforting feeling, so I encourage you to try it and treat yourself with some nice baked goods! (And a bit of cheese of course :))
I made these bread rolls with oat, buckwhet and almond flour, which are really good basic flours for all kinds of gluten free baking. Besides being gluten free, the recipe is also dairy and yeast free, so these bread rolls go great for people with food intolerances.
Gluten free Carrot Bread Rolls
slightly adapted from Novelle
makes 10 to 12 small bread rolls
3/4 cups buckwheat flour
3/4 cups gluten free oat flour (or about 300 ml gluten free rolled oats grounded into flour in a blender)
1/2 cup almond flour
2 tsp baking powder
2 tbsp psyllium husk powder
1 1/4 cup oat milk (or other plant-based milk)
1 tbsp honey
1/2 cup organic butter or extra virgin coconut oil (or half and half)
1/2 tsp sea salt
1/2 – 2/3 cup finely grated carrot
1. Preheat oven to 200°C / 400°F. Mix buckwheat flour, oatflour, almondflour, baking powder and psyllium husk powder in a large bowl.
2. Melt the butter or coconut oil and honey on the stove on low heat. Grate the carrot with a small blade. Add the oat milk, honey and melted butter / oil to the flour mix. Add salt and grated carrots and mix well. Let the dough sit for about five minutes.
3. Take a generous tablespoon of the dough, use a bit of flour and roll them into small balls. Place the rolls on a baking sheet covered with baking paper.
4. Bake the rolls for about 20-25 minutes, until they are slightly golden brown. Let them cool for a moment and then enjoy while they are still warm.