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Sorghum Bread Buns

Sorghum Morning Bread Rolls (Lectin-Free, Gluten-Free, Vegan)

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes (up to 60 minutes)
  • Total Time: 1 hour 20 minutes
  • Yield: 12

Description

These sorghum morning bread rolls are the perfect healthy and satisfying addition to your breakfast. Easy to freeze, eat them warm from the oven. For a NO Yeast version check the post above. 

Ingredients

DRY INGREDIENTS

  • 2 cups sorghum flour
  • 1/2 cup ground flaxseeds
  • 1/2 cup tigernut flour
  • 1/2 cup almond flour
  • 1/4 cup psyllium husk
  • 1 1/2 teaspoon salt

THE YEAST MIX 

  • 10 grams fresh yeast (see post for alternatives)
  • 2, 3  tablespoons warm water
  • 1 teaspoon local honey

WET INGREDIENTS

  • 3/4 cup full fat coconut milk
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 cup warm water 
  • 1/4 cup sesame seeds

Instructions

  1. Mix the coconut milk with the lemon juice and let it sit for about 10-15 minutes.
  2. Mix the dry ingredients in a big bowl.
  3. Make the yeast mix, by mixing the yeast with the water and honey until dissolved. 
  4. Make a well in the dry ingredients and add the yeast. 
  5. Before starting adding the coconut milk to the bowl, add some of the warm water to it so it’s not too cold (you don’t want anything to be too hot or too cold).
  6. Once all the coconut milk is added, add the rest of the water and the olive oil. Gently knead the dough and form a ball. Cover it and keep it in a warm place for about an hour. It’s not going to rise a lot but will get a fluffy texture. 
  7. Preheat the oven to 400F (200C) and prepare a baking sheet (in my experience there is not need for greasing or parchment paper. 
  8. Portion the ball in 12 equal parts. Gently form an oval shape, about one inch tall. Repeat with all and when done dip the top side of the roll in the sesame seeds. 
  9. Arrange all the bread rolls to the baking sheet and bake for about 60 minutes. Check them out at 50 minutes. I like to get a crust so I prefer them after 60 minutes. These are great for freezing. You can warm them up in the preheated oven (400F/200C), straight from the freezer, for about 10 minutes. 

Notes

I love eating this bread warm. After I make a full batch and the bread has cooled down, I freeze it and warm it up in the oven, straight from the freezer, before eating. 400F / 200C for 10 minutes works fine for me. For a NO Yeast version check the post above. 

Find it online: https://creativeinmykitchen.com/sorghum-morning-bread-buns-lectin-free-gluten-free-vegan/