Baguette rolls - gluten free & vegan | Ruut

• 600 grams of lukewarm water
• 12 g fresh yeast
• 300 g cassava flour
• 100 g whole rice flour
• 100 g potato starch
• 15 g psyllium husk flour
• 12 grams of salt
• oil for brushing

PREPARATION:

Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

1. Add the yeast to the water and mix. set aside.
2. Put the flour with the psyllium husks and the salt in a mixing bowl and mix well. Add the yeast water. Mix with a mixing spoon to form a smooth batter. Cover the bowl with a damp tea towel and let it rise for about 90 minutes.
3. Tip the dough onto a floured surface. Using the pastry card, divide into 6-8 equal pieces. Turn into baguette rolls without applying pressure. Place on a baking sheet lined with baking paper. Let the rolls rise for another 20 minutes. Brush the buns with oil.
4. Bake in a preheated oven at 220° for 18-20 minutes until golden brown.
5. Leave to cool on a wire rack.