Juicy carrot rolls, gluten-free & low in histamine | Ruut

Saftige Karottenbrötchen, glutenfrei & histaminarm

gluten free | low in histamine


Recipe from : Lena from https://lenas-glutenfrei.de/

Ingredients : makes 9-10 buns

  • 290g Ruut cassava flour
  • 100g brown millet flour or buckwheat flour
  • 50g potato starch
  • 20g psyllium husk powder
  • 10g salt
  • 7g dry yeast*
  • 200g carrots, finely grated (the finer the carrots are grated, the brighter orange the buns will be)
  • 1 egg size L
  • 350ml lukewarm water (45°C)

*Yeast-free variant:
  • use 10g baking powder instead of yeast

carrot bun


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

  1. Place all dry ingredients in a large mixing bowl and mix well.
  2. Next add water, egg and grated carrots. Knead everything quickly into a dough.
  3. Form 9-10 rolls from the dough, this works best with wet hands. Then place the dough pieces on a baking sheet lined with parchment paper.
  4. Place the tray in a warm place for an hour and cover with a kitchen towel.
  5. Towards the end of the rising time, preheat the oven to 210°C for circulating air.
  6. Once the oven is hot, add the buns and bake for 25-30 minutes until nicely browned and crispy.
  7. Remove the tray and let the buns cool on a wire rack.

Yeast-free variant*:
  • Instructions as described but walking time in step 4 can be omitted. Add the baking powder directly to the dry ingredients, after forming the rolls the dough pieces can be baked immediately.

Carrot rolls low in histamine


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