Dear Taste Affair readers – meet our new favorite daily bread recipe – Light ‘n Fluffy Buckwheat Rolls.
We’ve added gelatin to the mix to give these a soft, pliable feel – and you’ll be surprised as unlike so many gluten-free bread recipes, these stay fresh and delicious for a few days!
Shape the batter-like dough in muffin tins for rolls, or in mini-loaves – whatever you prefer.
We’ve chosen to use the natural sweetener Swerve in this recipe – but if you prefer to use honey or another sweetener – go ahead.
Enjoy your daily bread once again.
Step 1: Make the batter
Place all dry ingredients into a mixing bowl. Mix on low for a minute or so to completely blend the ingredients.
In a separate bowl add the eggs, oil, and apple cider vinegar and mix to combine. Pour it into your mixing bowl with the dry ingredients. Mix to combine.
Turn your mixer speed down to low and slowly add the warm water. Once the water has been incorporated into the batter, turn the mixer speed up to med-high and let it run for 2 minutes.
Step 2: Portion and Proof
Remove your mixing bowl and use a spatula to scrape down the sides and the bottom of the bowl and make sure everything is mixed together nicely – no one wants clumps.
Because this bread dough is more of a batter than a pliable dough you need to use a mold for baking. We used muffin tins and mini loaf pans. Grease your chosen molds with a little oil and portion your dough filling a little less than ¾ of the mold.
If you desire – sprinkle tops of the batter with seeds or leave them plain. Place the portioned bread buns or loaves in a warm place to proof (a plate warmer, oven turned on to the lowest setting, or a warm tabletop will all work nicely).
Allow to rise for 30 minutes or until nearly doubled in size.
Step 3: Bake
Preheat your oven to 200C.
Bake buns for 15-20 minutes depending on the size of your molds. The tops of the bread should be lightly browned and a wooden skewer placed into the middle of the bun should come out clean.
Eat warm or let them cool down and store for up to 3 days in an airtight container.
Christine’s notes: “These buns are great as a breakfast or dinner roll, for sandwiches and of course for burgers. Chewy crust and soft springy inside, just how bread should be. They keep surprisingly well in a ziplock bag on the counter. I found after 3 days they still had the freshness as the first day (no warming or toasting required). After which they needed to be warmed or toasted to have the same quality. I would recommend that if you have not eaten all the bread in the first 2 days to freeze and heat as needed. Bon Appetit.”
- 1 ⅓ cup buckwheat flour
- ⅔ cup white rice flour
- 1 cup tapioca starch
- 1 teaspoon salt
- 2 teaspoons *Swerve (or 1 teaspoon honey)
- 4 teaspoons psyllium husk powder
- 2 teaspoon gelatin powder
- 1 tablespoon active dry yeast
- 4 eggs
- ¼ cup oil
- 1 teaspoon apple cider vinegar
- 1 cup warm water
- (Seeds of choice)
- Mix all dry ingredients. In a separate bowl add eggs, oil, cider vinegar and mix to combine.
- Combine dry and wet ingredients and mix well.
- Pour batter into greased molds (muffin tins or mini loaf pans work well). Sprinkle with seeds if you desire.
- Place buns in a warm place to proof and leave to rise until nearly doubled in size.
- Bake buns in a preheated oven (200C) for 15-20 minutes, or until lightly browned.
- Store for up to 3 days in an airtight container.