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.