German Raisin Boule for Celiacs

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German Raisin Boule for Celiacs
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 15 min.
Ready in

Ingredients

for
8
Ingredients
2 Tbsps flaxseed
2 Tbsps ground Chia seeds
¼ cup warm water
1 ½ tsps Dried yeast
1 Tbsp sugar (plus extra for sprinkling)
1 cup warm water
1 cup oat flour
¾ cup Almond flour
1 cup Teff flake (scant)
½ cup Potato starch
¾ cup arrowroot powder
¾ cup Buckwheat flour
1 oz dried Milk powder
2 tsps salt
2 large eggs
2 Tbsps Cider vinegar
1 cup raisins
How healthy are the main ingredients?
raisinsflaxseedflaxseedChia seedssugarsalt

Preparation steps

1.
Mix together the flaxseed and chia seeds. Pour in the boiling water. Whisk, quickly, until the seeds have formed a thick, viscous slurry. Set aside to cool.
2.
Whisk together the yeast, sugar, and 115ml| 1/2 cup warm water. Set aside in a warm place until doubled in volume.
3.
Combine the oat flour, almonds, teff flour, potato starch, arrowroot powder and buckwheat flour in a mixing bowl. Whisk together to incorporate. Add the milk powder and salt. Whisk to combine.
4.
Whisk together the eggs and vinegar. Pour into the mixing bowl with the flax-chia slurry and yeasty water. Mix well.
5.
Slowly add the remaining warm water to form a tacky dough.
6.
Scrape the dough into a large, oiled bowl. Cover with cling film and leave to rise for 2 hours.
7.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
8.
Knead the raisins into the dough and shape into 8 balls. Leave to stand for 15 minutes.
9.
Brush the rolls lightly with water and sprinkle with sugar.
10.
Put the rolls onto the baking tray and bake for 15-20 minutes until the outside of the rolls are crusty and the bases sound hollow when tapped. Place on a wire rack to cool.