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Lately I’ve been diving back into gluten free baking. I want to be able to make a good sandwich bread that’s gluten free and tastes good.
I joined a few different gluten free baking groups on Facebook, and found this recipe a few days ago:
The psyllium husk powder I ordered arrived yesterday, so I was able to try this recipe.
The dough was a sticky looking batter, and after rising, became really soft and almost gelatinous. I’m not sure how to describe the texture. I was concerned about the finished rolls, but I didn’t need to be. I’m very pleased with how they turned out.
The buckwheat flour gives these a very earthy flavor, and a nice dark color. I omitted the seasoning and seeds so I could taste the buns plain first, before adding extra flavorings. Each of my kids that tasted some enjoyed them as well.
Next time I make them I’ll be trying other flours in with the buckwheat as well.