- Serves 6
- Prep in 15
- Cook in 25
I will also highlight at this point that these are un-yeasted which means no proving time. And no proving time means you can go from dry ingredients to dough to baked bread in 30 minutes flat.
Jolly good show ey chaps!
In terms of making them gluten free I have also created my very own ‘gluten free flour’ blend by mixing naturally non-glutinous bits & pieces in ratios that create the characteristic elastic nature of gluten. If looking to make regular recipes gluten free this blend can easily be substituted in.
- Family Friendly
- Freezer Friendly
- High Fibre
2 1/2 cups buckwheat flour
1/2 cup tapioca flour
1/2 cup rice flour
3 teaspoons baking powder
2 level teaspoons xantham gum
1 cup yoghurt (I used Nush almond but natural, greek, sheep or goat yoghurt work perfectly)
Optional – sesame &/or poppy seeds, onion flakes to decorate
- Preheat your oven to 185C, line a tray with a silicone mat.
Whisk together your dry ingredients in a large bowl then add the yoghurt & eggs. Mix to a soft dough, bringing it together with your hands & kneading until smooth (~3-4 minutes).
Divide into 6 large pieces or 8 if you want to make mini versions. Roll into sausages, turn into circles & squeeze the ends together. Arrange on your tray then brush with water & sprinkle on your seeds & onion flakes if using.
Bake for 20-25 minutes in the centre of your oven until golden & hollow sounding when tapped.
Cool for 5 minutes & then serve straight away or pop into an airtight container for use within 5 days. They can also be frozen for up to 3 months.