German Raisin Boule for Celiacs
ready in 3 h. 15 min.
- 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
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.
Whisk together the yeast, sugar, and 115ml| 1/2 cup warm water. Set aside in a warm place until doubled in volume.
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.
Whisk together the eggs and vinegar. Pour into the mixing bowl with the flax-chia slurry and yeasty water. Mix well.
Slowly add the remaining warm water to form a tacky dough.
Scrape the dough into a large, oiled bowl. Cover with cling film and leave to rise for 2 hours.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Knead the raisins into the dough and shape into 8 balls. Leave to stand for 15 minutes.
Brush the rolls lightly with water and sprinkle with sugar.
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.