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Gluten Free Beetroot Bread Rolls

Name: Gluten Free Beetroot Bread Rolls
Prep time: 30 min
Cook time: 15 min
Ingredients: 500 g Mix Bread; 120 g beetroot, cooked; 250 ml water; 12 g brewers' yeast; 5 g chives; 10 g sugar; 15 ml cold pressed olive oil; 10 g salt

24 people

45 min

Add extra colour to your meal times with these un-beet-able bread rolls.

Try something different with this recipe for super nutritious gluten free beetroot bread rolls. Not only is it a fabulous colour, but beetroot is chock full of nourishing vitamins and minerals, so these bread rolls are actually good for you. They’re also an excellent way of sneaking in one of your five a day by breakfast! We really cannot recommend them enough. In the words of Prince: we only want to see you baking with this purple grain. Purple grain, purple grain.

Cook

Preparation

in 30 minutes

Cooking

in 15 minutes

Temperature

180 °C

For about 24 bread rolls of 40 g each:

Put the flour and the crumbled brewer's yeast into a food mixer.
Mix the beets with 250g of water and heat the mixture until it reaches 30°C, then pour 330g of the mixture into the food mixer with a hook attachment.
Turn on the food mixer, add the sugar, the oil and knead for 2 minutes.
Now add the remaining 40g of pureed beetroot and knead until completely absorbed.
Finally, add the salt and turn on the food mixer, letting it knead for another 2 minutes.
Transfer the dough to a greased work surface and shape it into balls weighing 40 grams each.
Place them in a baking tray lined with greaseproof paper, leaving a few cm between each one.
Then let them rise for 4 hours in the oven, turned off with the light on.
Bake in a static oven, preheated to 180°C, for about 15 minutes.

Ingredients

500

Mix Bread

120

beetroot, cooked

250

water

brewers' yeast

chives

sugar

cold pressed olive oil

salt