Hi, my Wife has to avoid wheat (not avoid gluten), so my sourdough rye bread is fine.
As a treat I have tried to make some rye rolls, but rye is very heavy and rises little.
To lighten it I have added about third buckwheat flour. I have also added a teaspoon of dried yeast, inaddition to the sourdough starter. But the rolls are still very heavy with little rise.
Does anyone have any suggestions or do they have a successful roll recipe (wheat free) they can pass on?
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I am also wheat free thanks to fructose malabsorption. I use a mix of rye, kamut and spelt and get a much lighter loaf. I also add pepitas to my mix.
[quote=Rusty Hoe] I use a mix of rye, kamut and spelt and get a much lighter loaf.
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I know that wiki is not ultimate resource for anything, but i was under the assumption that spelt is wheat.
en.wikipedia.org/wiki/Spelt
It is a basic wheat but is easier to digest than regular wheat. I can eat a bit so I add it in as I like the flavour. If your wife is unable to tolerate it (it can vary greatly depending on your level of intolerance) I've also made kamut loaves by themselves which work well. It depends on what aspect of the wheat your wife is having issues is it the gluten, the fructose etc? My issue is fructose rather than gluten.
My understanding is that Kamut is just another type of wheat that somebody gave a fancy name to and registered it.
Farinam
Dear Tony, how kind you are to research a recipe for your wife! The piece of information you may be missing is that only grains with gluten can rise at all. Buckwheat has no gluten and so won't rise at all - if you add it your rolls will be even denser! Rye's gluten is weaker than spelt or wheat gluten and so it rises less than they do (although more than buckwheat or any other gluten free grain). You could try using 100% spelt flour which is an ancient strain of wheat - from which the modern wheat plant was derived. It is remarkably similar to wheat in performance (I cannot tell the difference mostly) and if you use white spelt you are guaranteed a lovely, light roll. The other thing is to add some fat to the dough. My preference is lard (which has far less saturated fat than butter so please don't get freaked out by that suggestion) or butter if you are vegetarians. Add a good tablespoon for evey 500 g flour.
Wetter dough will make lighter buns as will lots of kneading. A good 15 minutes by hand will stretch the gluten in the spelt and enable it to rise more.
Here is a recipe you may want to consider:
Day one:
Mix 15 grams rye sourdough starter with 100 g spelt flour and 100 g water.
Day two:
To the above, add:
400 g flour
200 g water
Knead well for 10 minutes and then add:
teaspoon of salt (or more to taste)
tablespoon of lard or butter (watch salt content if you use salty butter)
Knead for a further 5 minutes.
Let rest in the bowl for 1 hour.
Shape your buns and let them rise for 2 -4 hours (depends on temp in kitchen) or until they have increased in size by 1.5 times (don't look for sourdough to double in size).
Bake at 230 for 20 minutes or so.
If you want a more sour bread, add more of the flour on day one.
Good luck, Jane
www.virtuousbread.com