These gluten free teff rolls are a treat for bread lovers and taste just as good as regular wheat bread. We love adding some caraway or nigella seeds for extra flavour. The rolls are light and fully with a beautifully developed crust. Fantastic with a warm bowl of soup!
Based on a recipe by Dan Lepard – thanks for the inspiration!
500g Teff flour (both white or brown work equally well)
50g psyllium husk powder
650ml warm water
1 sachet fast-action yeast (about 2 ½ tsp.)
100ml natural yoghurt (or water)
1 tsp salt
1 tsp honey (or maple syrup)
50ml olive oil
extra olive oil to finish
Heat the oven to 180 °C / Gas: 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly.
In a bowl, mix the water, sweetener and yeast and then stir in the yoghurt (or water if preferred).
In a large mixing bowl mix the teff flour, salt, linseeds and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth batter.
Over the next five minutes this liquid will turn into a sticky dough, as the linseed, teff flour and psyllium husk powder together absorb liquid. Once the mixture is firm enough, knead it for 1 minute on
Line a tray with non-stick baking paper. Tip the dough onto the oiled surface and knead for another minute. Shape the dough into a fat sausage and divide into rolls. Then brush with olive oil, cover and leave to rise for 45 minutes.
Heat the oven to 220 °C / Gas: 7, uncover the dough, sprinkle with a little teff flour and bake for about 25 minutes, or until golden-brown. Leave to cool on a wire rack.