Super-simple and crunchy bread rolls, gluten free - too good to be true?

Once I started eating gluten free bread, it seemed like all hope of ever getting a crunchy crust in a bread was lost. Then, all of a sudden, it was not. It was actually about an hours labour away. If, by labour, you mean mixing up a couple of ingredients with a fork, letting the dough rest for about 30 minutes and baking them in the oven. I like to call it lovely labour, because it really is just that.


Please indulge yourselves with my

Simple and crunchy bread rolls

7,5 dl warm water (at about 40 degrees C)
1,5 tbsp psyllium
1,5 sachets of dry yeast
1,5 tbsp honey (sugar will do, too)
1,5 tsp salt
1,5 dl rolled oats (gluten free)
2 dl oat flour (gluten free - you can also use buckwheat)
approx. 3-4 dl gluten free flour

Method

Pour the warm water into a large bowl. Add the psyllium and stir well. Let the psyllium swell up for a couple of minutes, stir again and add the yest and the honey. Mix well. For the mixing, all the way through, use a (wooden) fork. No need to get your hands dirty with this dough! Also, using a fork will mean that the dough will be wet enough.

Add the rolled oats and the oat flour along with the salt. Mix well.

Gradually, about 1 dl at a time, add the rest of the flour until a somewhat loose dough is formed. Again, the dough must be wet enough for you to still be able to stir it with the fork!

Cover well (I have to admit, for this dough, I like to use a large Tupperware bowl which I can seal tight. Once the lid pops (if I have time for a second run, if not, I just scoop the dough out instantly), I re-set it and wait for another pop.) and leave to sit and rise for about 30 minutes.

 The dough after 30 minutes. 

Take out baking trays, cover them with baking sheets and ladle the dough directly onto the trays. The rolls will look weird at this stage, but do not worry. Once you get them into the oven, the will go lovely and round.
The dough should yield for about 12 rolls. Sprinkle with flour (or something else) and place them into a hot oven.

Bake at 230 degrees C for about 30-35 minutes. Make sure that the crust is hard before taking them out of the oven! Also, knock the rolls from below - you should get a hollow sound if they are ready to be taken out. The rolls might start getting quite dark and feel even too hard when you finally do take them out. But please bare with me; if you take them out too early, about 5 minutes later they will go flat. When they are properly baked, the inside will be chewy and you WILL have a great crunchy crust - even on the next day. And the rolls will be nice and round, not flat.

Hot from the oven.

Enjoy my dears!