Teff is a delicious grain: it is rich and almost chocolaty. Once you try it, you instantly fall in love!
However, on its own it is drying and heating, so to make it balancing for regular enjoyment, it is best to add small quantities of it to tridoshic grains like rice.
These fragrant bread rolls are light, which makes them ideal for an evening meal when digestion isn't as strong as at lunch. They also happen to be gluten free, so they can serve as a delicious transition recipe towards the time when your digestion is stronger to cope with grains like wheat, barley and rye.
Rice and Teff Dinner Buns with Hisbiscus
Gluten Free and Light
Ingredients
- 1 1/2 cup white basmati rice flour - if you have a flour mill, grind 1 cup of white basmati rice
- 3/4 cup teff flour - if you have a flour mill, grind 1/2 cup of teff
- 2/3 tsp mineral salt
- 1 1/2 tbsp coconut oil
- 2 tbsp coriander or fennel seeds
- 1/4 tsp grapefruit zest - optional for a zesty twist
- 1/2 tsp crushed dried hibiscus petals
Instructions
- Combine all the ingredients with a fork in a bowl.
- Add enough boiling water to bind into a ball of dough. Use the fork to combine. The mixture should not be dry or crumbly.
- Let the dough rest for ten minutes, then, using a dusting of flour if necessary, form bread buns (about 1 inch thick).
- Optionally use a clean comb to create diagonal patterns on each roll.
- Cook in a preheated oven at 200 C / 400 F (add 20 degrees for conventional oven) for 15 minutes (or ten minutes in a hot oven).
- Optionally, brush the freshly baked buns with a little ghee or coconut oil, or serve them with a juicy dip or a soup.
Notes
In my family we are split in opinions about the added zest: some of us adore it and some prefer without. I would love to hear what your preference is! Do share in the comments. Enjoy.