| gluten-free |
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free yeast rolls
for approx. 14 rhubarb rolls
Yeast dough (basic recipe):
- 300 g Ruut cassava flour
- 100 g ground almonds
- 50 g cornstarch
- 5 g xanthan gum
- 2 tbsp psyllium husk powder
- 1 tbsp baking powder
- 80 g sugar
- 30 g fresh yeast
- 1 pinch salt
- 350 ml warm milk, no warmer than 32 degrees!!
- 1 egg, size M, room temperature
- 60 g melted butter
- 3 tbsp apple cider vinegar
Rhubarb filling:
- 3 stalks of rhubarb
- 2 tbsp sugar
- 2 tbsp cornstarch
- a little vanilla powder or the seeds of 1/2 vanilla pod
- very soft butter, approx. 3 tbsp
- 1 packet vanilla sugar + 1 tbsp brown sugar
Topping:
- 40 g very soft butter
- 100 g cream cheese
- 1 tbsp powdered sugar
- a little vanilla powder
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Making the gluten-free yeast rolls
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
For the yeast dough:
- Follow the instructions: Gluten-free yeast dough, basic recipe .
For the filling:
- While the yeast dough is rising, wash and trim the rhubarb and cut it into pieces approx. 1 cm wide. Bring to the boil with 2 tbsp sugar and the vanilla and let it simmer until it is soft and falling apart.
- Dissolve the starch in 1 tbsp water, stir it into the rhubarb and bring briefly to the boil again. Set aside and let cool.
- Once the yeast dough has doubled in volume, carefully roll it out on a floured work surface into a rectangle approx. 0.5 cm thick.
- Brush with the soft butter and spread part of the rhubarb compote over the dough. Not too much, otherwise it will ooze out again when you roll it up. Sprinkle with the vanilla sugar and the brown sugar.
- Roll up the dough from the long side and cut slices approx. 2 cm wide. (see tip)
- Place the rolls cut side down in a greased baking dish, leaving a little space between each roll, and let them rise again for approx. 30 minutes.
- Preheat the oven to 200 °C, top and bottom heat, and bake the rhubarb rolls for approx. 25 minutes.
ideal for gluten-free baking
Substitute for gluten (high binding capacity)
rich in valuable fiber
p..
Regular price
13,90 €
Regular price
Sale price
13,90 €
Unit price
per
Topping:
Mix all the ingredients well and brush the rolls with it as soon as they come out of the oven. Cover with a tea towel and let cool.
Enjoy with the remaining rhubarb compote, ideally while still lukewarm!
Tip:
Use a really sharp knife to cut the rolls and cut with as little pressure as possible. Otherwise you will just squeeze the filling out of the roll and the yeast dough will collapse. If necessary, reshape the rolls a little after cutting them and placing them in the dish.
