Gluten Free Bread - the best and easiest recipe yet!

My mom visits us twice a year or so, and for the past few years, she's been getting more and more gluten-intolerant. She used to eat clean at home and then splurge a little when she came here - she is a Dane by birth, and loves her some rugbrød, but as she quickly discovered, that sent her health for a whirl so...clean it is, home or not.

She usually schleps a small larder of gluten-free müsli, crackers, and whatnot, but when I tried this recipe myself at some friends', I knew that gluten-free baking was totally doable, so I get to add a little variety to my mom's fare when she's here - yay!

This recipe does require a few different ingredients, but when you have them in your pantry, they should last a few rounds. These rolls, I guess you could call them, are really delicious and filling, crispy on the outside, soft and slightly chewy on the inside. They are quite the health bomb (ok, there's a bit of oil here too, but no refined anything to make up for it!), and they really dress up a breakfast or lunch table. Just look at these beauts!

Gluten Free Bread Rolls

50 g fresh yeast
8 dl lukewarm water

1 tsp raw cane sugar
1 tsp salt

8 tsp psyllium husks

1 dl sunflower oil
2 dl sunflower seeds
2 dl flax seeds
2 dl sesame seeds
2 dl oatmeal or millet
circa 2 dl corn/buckwheat/millet flour (pick one, it doesn't have to be a mix)

circa 3 dl rice flour (I use fullgrain)

-Dissolve the yeast in the lukewarm water, and add the oil, sugar, and salt, as you stir.

-Add the other ingredients one by one, stirring all the while. It looks a lot like porridge. The psyllium husks do absorb a lot of the water, so only add enough of the rice flour to keep it porridgy, not too solid. 

-Let the mixture (calling it dough proper would be a bit much) raise for about 30 minutes, preferably in a warm spot.-"Spoon" the mixture onto a baking sheet, and bake for about 25 minutes at 200 Celsius. 

Enjoy warm, with buttah!

Notes: 

You can easily replace one of the seed types if you don't have any on hand - I used pumpkin seeds once, in lieu of the sesame, and I added chia seeds instead of flaxseed. This recipe is really versatile that way. I even used chickpea flour when I was a little low on corn flour - tasted just as great. An added bonus was using these rolls for some gluten-free French toast for my mom, so she didn't have to miss out. Just slice these up thinly, and dip in egg as per usual. Really good, and filling!