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Ingredients

12 portion(s)

  • 100 gram buckwheat grain
  • 2 tsp yeast or 20g fresh yeast
  • 300 gram water
  • 350 gram Orgrans self raising flour
  • 70 gram Orgran gluten free gluten substitute
  • 2 tsp xanthan gum
  • 20 gram Evoo
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Recipe's preparation

  1. 1. Preheat oven to 180 degrees fan forced.  Mill buckwheat for 1 minute, speed 9 and set aside.
    2. Put in yeast and water and heat 1 minute, 37 degrees, speed 1
    3.  Add remaining ingredients and mix for 6 seconds, speed 6.
    4.  Knead 2 minutes, on wheat setting.
    5. Sprinkle a bit of gluten free flour on the bench and shape into a ball.  Put into a container for about 30 mins (I am not actually sure it got a lot bigger though).
    6.  On a floured bench roll out until about 1/2 cm thick.  Spread on the toppings - anything you like -, cut in long strips about 3 cm wide and roll.  Stack them next to each other on a baking tray (I used the square tupperware baking thingy) and bake for 30 minutes.
    7.  Let cool on a wire rack
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made these today and they were fabulous. Easy to...

    Submitted by Losza on 18. November 2018 - 15:44.

    Made these today and they were fabulous. Easy to roll when filled. Thank you

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