Gluten-free overnight rolls
Gluten-free overnight rolls
Cooking time
20
minutesGluten-free overnight rolls are easy to make! Mix the ingredients in a bowl in the evening, toast in the fridge and have freshly baked buns in the morning. This recipe is worth teaching to every baker in the family!
Ingredients
4 dl water/milk
1 tsp dry yeast
n 1tspsalt
0,5 dl Virtasalmen Viljatuote's gluten-free teff porridge flakes
Preparation
- Soak the yeast in lukewarm water and add the salt and flour mix. Mix until smooth. There is no need to knead the dough. The dough will swell into a thick porridge after resting for a while.
- Cover the bowl with cling film and refrigerate for 12-18 hours.
- Use a spoon to scoop out bun-sized nuggets onto the baking tray. If you wish, you can shape the rolls with moistened hands. Bake at 225°C for about 20 minutes.
Tip
- If you wish, you can replace some or all of the teff porridge flakes with another product from Virtasalmen Viljatuote, such as oat flakes, milled flaxseeds or crushed buckwheat groats. The dough should remain a thick porridge.
NOTE! The sorghum flour mix will swell after resting overnight.
The problem is to find products that are definitely not oats and other cereals like rye, wheat and barley, oats in tests caused high reactions,
I would like to get some guidance from you on how to make bread etc.
Thank you
Hi Pertti,
In that case, all our flour mixes are suitable for you, except for the oat flour mix 🙂 All our products are gluten-free (no wheat, rye or barley) and oats are only used in oat products. On our website you will find lots of bread and roll recipes to suit your diet.
For example, this overnight rolls is an easy recipe and I recommend trying it!
Where did those seeds appear on the buns in the picture?
Hi Jaska,
Seeds are a little extra 🙂 It's easy to dress up the rolls by sprinkling seeds or cheese on top before baking.
I have tested this recipe three times (using oats instead of teff). And each time I get flat patties. Now I no longer think it's my fault. :O
Hello,
Sounds like the dough was left too loose or the yeast was not right. Have you tried adding more flour, e.g. 3.5-4 dl? The amounts of flour taken with Desimita are very baker specific, so our 3 dl may be too little for you. Small teff flakes and oatmeal, also probably size differently, so this may also contribute to the looseness of the dough.
The first time I made them and they were absolutely wonderful. I swapped the porridge flakes for your dark flour mix. I raised in the fridge for 13h. No more need for store bought rolls, yum.
Hello! I have tried this instruction twice, without success. The dough stays loose after rising and the buns become all flat and spread to the sides. Doesn't resemble buns at all 😂
Hello,
Hmm... Sounds like there was too little flour in the dough or the dry yeast was no longer in good condition. However, we did notice a slight difference in the batches of durra flour mix, so I would bet that the culprit this time is the difference in the batches of flour mixes used to make the dough. If you have psyllium at home, you can add 0.5-1 tsp to the flour. You can also add the sorghum flour mix a little at a time to the dough. The dough should remain quite loose so that the rolls are soft.
I hope this helps!
can you make these with your other flours?
Hello,
We haven't tried it with this recipe yet, but it should work with other flour mixtures 😊
Hello! Here's the flapper too, after a couple of experiments. Whether it's the yeast, the amount of flour, the coldness of the fridge or the length of the night. When I took the dough out of the fridge, it already looked thicker, but..liquid had seeped out the bottom. Maybe psyllium should be added 🤔
Hi Satu,
First of all, I'd like to make sure you made the rolls with Durra flour mix? If you used whole wheat flour, it is just sorghum flour and could work the way you describe. Wholemeal flour needs psyllium if you want to make rolls with it.
Can you do without the refrigeration phase? What about fresh yeast?
Hi Satu,
You can make it without the refrigeration phase, but then the recipe is a recipe for plain rolls. You can substitute fresh yeast for the dry yeast. 1 pss(11g) of dry yeast is equivalent to about 30g of fresh yeast. Here is the recipe for rolls made with sorghum flour mixture:
.
4 dl water
1 pss dry yeast
1 tsp salt
1 tbsp sugar
25 g butter / 0,25 dl oil
n. 5,5 dl Durra flour mixture
Dissolve the yeast and sugar in water at about 42°C and let the mixture bubble for about 10 minutes.
Add salt.
Stir in most of the flour.
Add the butter/oil and then the rest of the flour.
Knead the dough until smooth.
Let the rolls rise for about 30 minutes.
Grease the risen rolls with butter and sugar.
Bake at 225°C for 20 - 25 minutes.