Chewy Buckwheat Rolls (gluten-free, yeast-free, gum-free, vegan)

At one point or another I stopped using rice flour regularly in our gluten-free baked goods. I think it had something to do with the concern over arsenic and, since we eat a fair amount of rice in our meals, I figured it was best to cut it back in other areas.

One thing I noticed was that the density of the final product was lessened significantly by the absence of rice flour. This isn’t always the case, of course, depending on the recipe, but overall, I find that rice flour (both brown and white) results in a denser bread.

I also stopped baking with xanthan and guar gums at some point. I will still buy a blend with guar gum (and rice flour) occasionally, when I am not up to mixing up my own flour combinations… like when we have a new baby. And since guar gum is slightly less industrialized, from what I can tell, I am a little more comfortable with it, but I still find it harder to digest than the seeds I now use to bind gluten-free flours together.

Once rice flour was eliminated, a whole world of gluten-free grains and flours has opened up to me. Millet, oat, sorghum, and buckwheat flours are my current favorites. They can all be ground fresh and buckwheat, in particular, gives gluten-free bread a great crumb and flexibility. Buckwheat does have a stronger flavor than other grains, but without the hull, it is deliciously nutty and not too intense.

The thing about buckwheat is that finding flour made of hulled buckwheat is a bit difficult. Most brands grind it with the black hull intact which results in a dark colored flour that works completely differently from hulled buckwheat flour. It has tons more fiber which results in a dry and tough crumb.

The one source of light buckwheat flour I have found at a reasonable price is the health food store Natural Grocers. As far as I can tell, the next best source is this Acadian Light Buckwheat Flour, though I haven’t use it yet myself. Buckwheat grinds really easily in our manual grain mill, so that is what I like to use.

Experimenting with buckwheat flour is what brought me to these rolls. I went through several iterations that were a bit drier and eventually landed on this higher-hydration version that we have been enjoying for several weeks now. It is quickly leavened with baking powder rather than yeast and makes for a great breakfast or sandwich roll. It is tender and flexible, moist and chewy, with just a hint of nutty buckwheat flavor.

It’s become our new favorite.

Are you interested in more gluten-free recipes free of gums and rice flours? If so, let us know!

Chewy Buckwheat Rolls

Ingredients

• 2 cups water
• 3 Tablespoons whole psyllium husks (not ground) (like this)
• 2 Tablespoons honey
• 2 1/4 cups hulled buckwheat flour (like this)
• 1 cup tapioca flour (I have used and like this organic brand)
• 1.5 teaspoons salt
• 1 Tablespoon baking powder

Directions

Preheat your oven to 425 degrees and grease a large baking sheet.

Combine the water and psyllium husk in a medium bowl and whisk together until completely combined. Let sit for 2-3 minutes to allow the psyllium to begin to gel and then whisk the mixture again.

Add the remaining ingredients in the order listed, ending with the baking powder atop the flours and salt. Mix all ingredients together with a fork until everything is evenly combined. Once everything is absorbed, you should have a thick, sticky dough much like stiffer brownie batter.

Scoop the dough onto the prepared baking sheet in 1/4-1/3 cup increments to form round rolls. They spread a bit so try to mound the dough up on top of itself as you are scooping.

Place the rolls in the preheated oven and bake for 20-25 minutes until it is golden brown underneath and cooked through in the middle. Rolls are best when cooled so allow them 20-25 minutes to cool down before serving.