Gluten Free Poppy Seed Rolls
These gluten free poppy seed rolls are wonderfully soft, with an open crumb and a thin, golden-brown crust. They’re incredibly close to the typical “white” wheat bread rolls, and it’s honestly difficult to guess that they’re gluten free at all! On top of that, they’re super easy to make and require only a single rise.
Ingredients
- 20 g (4 tbsp) whole/rough psyllium husk ((If using psyllium husk powder, use only 17g.))
- 380 g (1 ½ cups + 1 ½ tbsp) warm water, divided
- 160 g (1 ⅓ cups + 1 tbsp) tapioca starch
- 100 g (¾ cup) sorghum flour ((You can also use an equal weight of buckwheat, white teff or gluten free oat flour.))
- 60 g (⅓ cup + 2 tbsp) millet flour, plus extra for flouring the surface
- 20 g (1 ½ tbsp) granulated or caster/superfine sugar
- 8 g (1 ¼ tsp) salt
- 8 g (2 ½ tsp) instant yeast ((If using active dried yeast, use 10g.))
- 10 g (2 tsp) apple cider vinegar
- 1 UK medium/US large egg
- 15 g (1 tbsp) whole milk
- 3-4 tbsp poppy seeds
Directions
- 1
Line a large baking sheet with baking/greaseproof paper.
- 2
For the egg wash, whisk the egg and milk together until well combined.Tip: If you want to keep the poppy seed rolls vegan as well as gluten free, you can mix some dairy-free milk, such as almond, soy or rice milk, together with a bit of maple syrup (instead of the egg wash) – this will help the rolls brown nicely in the oven, while also ensuring that the poppy seeds stick to them.
- 3
Place the rolls into the oven, pre-heated to 480ºF (250ºC) and pour boiling hot water into the baking tray at the bottom. Close the oven door and bake for 10 minutes. Tip: The presence of steam and the high oven temperature will maximise oven spring and smooth out the surface/crust of the rolls.
- 4
These gluten free poppy seed rolls are at their very best on the day of baking.However, they keep well for 3-4 days in an airtight container at room temperature. If enjoying them on days 3 or 4, you’ll need to reheat them briefly in the microwave (for about 20 seconds) to soften them up again – once re-heated, they’re just as soft and delicious as they were on the first day. Alternatively, they’re amazing toasted or fried on a bit of butter!