First add the yeast to lukewarm water (30 - 40 ° C) and let it stand for a moment. Then stir, add the turnip tops and finally stir in the buttermilk.
First put the flour, salt and oat flakes in a container or the BBA and then add the liquid. This must now stir for 10-15 minutes and then rise for 20-30 minutes (don`t be surprised that the dough is so moist, otherwise it won`t rise due to the lack of gluten).
Meanwhile pour the 50 g of boiling water over the grains and let them steep. Peel, wash and grate the carrots and potatoes. After the walking time you add the grains, the vegetables and the psyllium and let everything knead again for 10-15 minutes.
Then I always take 12 small tartelette molds or larger muffin molds, line them with baking paper and use a spoon to spread the dough, which is very moist. I preheated the oven to 50 ° C top / bottom heat. I let the grid with the molds rise in the switched-off oven for 1 - max. 2 hours.
Then I put a tray with some water under the grate, set the oven to 190 ° C top / bottom heat and bake the rolls for 60 - 70 minutes.The rolls are nice and juicy because of the vegetables and the amount of liquid, and they can be risen super freeze. Even my mom likes these buns even though she doesn`t have celiac disease.
If you want to bake bread, you should reduce the liquid by 60 ml so that it does not have to bake for too long. In the BBA I let my bread knead for 10 minutes, rise for 25 minutes, knead for 15 minutes, rise for 1 hour and then bake for 80 - 90 minutes.
The vegetables keep the dough juicy without tasting like it. In my opinion, the turnip tops and the psyllium improve the consistency of the dough positively. Because of all the liquid I managed to make gluten-free yeast dough rise for the first time. Unfortunately, however, you cannot shape it, which is why you have to use baking molds.
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