Gluten-free Buckwheat Rolls
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g flour (buckwheat flour), fine
- 100 g potato starch
- 100 g flour (luten-free mixture)
- 1 ½ teaspoon salt
- 1 packet yeast (yeast dough guarantor)
- 225 g water, lukewarm
- Olive oil for brushing
- some water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C. Put a bowl of water in the oven.
- Mix all ingredients without the oil and pour into a muffin tin (no paper liners). Let rise for about half an hour, then brush with a mixture of olive oil and water (1: 1) and bake for about 25 minutes.
- The rolls taste best when they are warm, with herb butter. They are easy to freeze and then toast.
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