Bread is by far the thing I miss the most from my "gluten life"! For this reason I'm always experimenting and trying new solutions. New flour mix, seeds, with fibers or psyllium or not. I feel there's still so much to learn, and if you have any suggestions you're more than welcome to connect with me.
I found this idea of "bicolor bread spirals" in a little Italian booklet, all around bread and I got immediately curious. The combination of the 2 mixes is really tasty! It can be a good option for a meal with friends or a pic-nic, or stuffed with grilled vegetables. I hope you'll like it!
Ingredients (makes 6 rolls)
- 130 gr white gluten-free bread mix*
- 130 gr brown gluten-free bread mix**
- 2 tsp xanthan gum
- 10 gr fresh yeast
- 180-200 ml water
- 5 gr salt
- 2 tbsp olive oil
- Olive oil
- 4 tbsp milk (you can replace with a yolk or olive oil)
- 15 gr poppy seeds
- 20 gr sesame seeds
- 20 gr flax seeds
- Use 2 separate bowls to knead the 2 breads: the first one with the white mix and 1 tsp of xanthan gum, the second with the brown mix and the resto of the xanthan. To prepare each dough: dissolve half the yeast in half the water, pour it in the bowl with the flour and knead for a couple of minutes. Add half of the salt and 1 tbsp of oil and work the dough until all the ingredients are well combined.
- Let the 2 dough rise for at least 60 minutes (90 minutes preferably), place it inside the oven with the light on. After the time has passed, gently roll each dough in a rectangular shape. Brush one of the rectangles with olive oil, then place the second rectangle on top. Roll the dough and cut into 8 circles (they will the final bread rolls).
- Brush each spiral with a little milk (or alternative) and cover 2 rolls with flaxseeds, 2 with sesame and 2 with poppy seeds. Let it rise for 1 more hour.
- Bake in pre-heated oven at 190 °C for 15 minutes, then lower to 170 °C and bake for 15 more minutes. Move to a cooling rack for 20-30 minutes and serve!
TIPS: For this type of bread I prefer fresh yeast, but feel free to use dry yeast instead, you'll need 6 grams.You can preserve the rolls up to 6 days inside an air-tight container.
* White gluten-free flour mix: 60 gr rice flour, 40 gr corn or potato starch, 30 gr corn flour.
** Brown gluten-free flour mix: 60 gr rice flour, 40 gr corn or potato starch, 30 gr buckwheat flour (or teff).
Have you tried it? Do you have any suggestions? Leave your comment!