Friday, June 19, 2009

MM'S GLUTEN-FREE VEGAN BRUSSELS BUCKWHEAT DINNER ROLLS

Here's another wonderful guest poster, and this time from Europe--Belgium, to be exact.

Michel M.,the author of this post, in addition to baking, takes photographs, designs graphics, composes and plays and sings and produces music, has been an architect, world traveler and, best of all, dear friend of many years.

Michel and Cecile came to visit NY soon after I was diagnosed. I hesitated to make dinner for them, thinking they'd mind eating my "strange" food. We went to a diner. where I had an omelette and baked potato, very specific about my no-toast order. I explained I had this celiac thing, hence no bread. To my surprise, Michel said he had it, too! I cooked a totally gluten-free meal for us a couple of nights later and since then we've exchanged recipes. We wanted to share this one with you.


I've taken the liberty of calling these Buckwheat Dinner Rolls. They're baked in a muffin tin, but are more like little individual breads. They're called dinner rolls but are also great for breakfast on the run. What follows is a note from Michel, his recipe and beautiful photos--enjoy!

These easy and delicious rolls are made in a muffin tin. They are crispy outside and tender inside. It’s better to eat them fresh and make them every time you need to. Otherwise, freeze and reheat … the best way I have found to reheat is 20 seconds in the microwave, maximum heat, and then 2 minutes in a toaster oven, low temperature.


Makes 12


Here it is (of course, better when organic)


2 tsp baking powder

1 tsp salt

3/4 tsp sugar

8oz water

1c white rice flour

1/4c buckwheat flour

2T coconut flour

2T each of sesame and flax seeds (or whatever seeds you like).

Note: Coconut flour is not necessary but adds fiber and a nice, subtle flavor.If you don't add coconut flour,reduce water by 2T.



Preheat oven to 450 F


Dilute salt and sugar in water.

Mix dry ingredients well.

Add water. Mix until batter is smooth and sticky.

Fill muffin tins to the top.

Sprinkle seeds over muffins.

Bake 25 minutes.


Let cool a few minutes and … eat.

5 comments:

Ali said...

These look delicious! Thanks for sharing! Where did you get that handy nutrition estimate program? I always have people emailing me about nutritional values of my recipes, so this would be nice to have! -Ali :)

G.F.Veg said...

there are several of these programs online. this one is called calorie count, and it's a free at about.com. thanks for stopping by!

Gorgeous Gluten-Free Girlfriend said...

Yum! These do look delicious!

G.F.Veg said...

give them a try and let me know what you think!

Alaina said...

Are the ingredient measurements correct for this recipe? I didn't end up with nearly enough dough.