New Mum’s Food Adventures

• 300 grams Yes You Can self raising flour
• 1 egg
• 150 mils water
• 30-60 mils olive oil. Too taste. I used 60 and could taste the oil in the dough. It was lovely. Alternately you could use 40-80 grams butter instead
• 1 tablespoon of psyllium husk whole
• Tablespoon of sugar
• Teaspoon and a half of yeast

I kept the recipe simple. I made one mistake though. I cooked it on 200 degrees Celsius and after ten mins it was too brown already so I had to lower it to 150 for another 10-15 but it was perfect. Lovely crunchy crust and soft fluffy inside. I cut mine hot so it looks moist in the photo.

I placed all the wet ingredients together along with psyllium husk, sugar and yeast and allowed the gel of the psyllium to form and the yeast to start activating. Once the gel had formed I added the flour and mixed with a metal spoon until I had to get in with my hands. Before using my hands I oiled them and it made kneading much easier. I added a bowl of boiling water to my oven which only had the light on and no heat to steam proof. I broke up the dough into four balls as there are only four of us and we only eat bread when we are in the mood for it. I then proofed until they looked bigger. I probably should have let them proof longer but I got impatient. Tonight I am making pasta by hand and wanted to make sure there was a dinner roll if the fellas are extra hungry.

As I said I screwed up so I would recommend cooking this on a temp of 150-170 Celsius depending on the type of oven you have but a medium heat would be better. Gluten free can be a little temperamental. In theory this recipe should work on other brands of self raising gluten free flour but I have personally not had such luck until today with this specific brand. These are probably the best dinner rolls I had been able to make that weren’t dry or super bland. Baby ate all of his share before I got half way through this post so it must have been good!

After trying this I would like to attempt to make gluten free croissants with this specific brand of gluten free self raising flour. I feel like the raising element will help prevent it becoming a weird little rock or too dense and not edible. I will eventually get around to it. I have been researching and intimidated to make it.

I’m very impressed and I am curious as to what a pizza base with this dough would be like. it would likely have a good crunch to the bottom of the pizza base.