Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
A sweet treat which seems to be perfect for Easter Sunday breakfast is the traditional Aachener Streuselbrötchen (Streusel rolls from Aachen). They stem – as the name suggested – from Aachen and are not known above the city borders. And that is a pity, as they are so delicious, especially if you are a devoted streusel lover like I am. So I try today to get these rolls the national (or even international) attention they should have.