300 g water
450 g oat milk (unsweetened)
100 g chia seeds
50 g brown linseeds, from Rapunzel
50 g buckwheat flour
100 g almond flour
55 g cassava flour
50 g psyllium husk
2 tsp psyllium husk powder
25 g pumpkin seeds, from Rapunzel
30 g sesame seeds, from Rapunzel
70 g finely ground gluten-free oats, or sesame flour
10 g baking soda
10 g gluten-free baking powder
10 g extra virgin oil, from Filippo Berio
salt and black pepper
sesame seeds for decorating
Preheat the oven to 180°C.
Mix water, oat milk, chia seeds and linseeds in a large bowl and let it sit for 5 minutes. Stir occasionally and it should become a bit gel like.
Add the rest of the ingredients to the bowl. Blend with a stand mixer, using the K beater. The dough is ready when it sticks together, and feels like a regular bread dough.
I use an ice cream scoop to form the bread rolls and arrange on a baking tray, lined with baking paper. Sprinkle some sesame seeds over each bun.
Bake for 45 minutes on 180°C
The bread rolls keep well in a freezer, but do not reheat in an oven or a microwave. For some reason it changes the flavour a bit.
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