These gluten free buckwheat rolls are simply divine! They are the perfect blank canvas for sliders, breakfast sandwiches, toast, or just on their own as a side dish. These delicious rolls are gluten free, dairy free, soy free, egg free, corn free, grain free, and paleo friendly.
Add 2 1/2 cups buckwheat groats to a bowl.
Add 3 cups water.
Squeeze the juice of one lemon into the bowl and stir.
Cover and let sit 6-8 hours.
Drain the water from the groats and rinse thoroughly.
Add 1 1/3 cups fresh water to rinsed and drained groats. Blend mixture until smooth. I love how quickly my Blendtec blender does this for me. You can also blend in a food processor in 2 batches.
Add to clean bowl, cover and let sit for 12-24 hours. The fermentation process will cause the batter to rise a bit.
Add 1 1/2 tsp salt and 3 tbsp ground flax seed. Mix gently.
Spray an extra large muffin pan with an olive oil spray (I like Pompeian Organic Extra Virgin Olive Oil Non-stick Cooking Spray.) The pan I use holds 6 extra large muffins.
Fill each hole about half full. I tend to bake one plain pan and one pan topped with Trader Joe's Everything But the Bagel Seasoning. You can use any topping/seasoning of your choice! Get creative!
Bake at 350 for 30 minutes until the tops are a little golden brown and the edges pull away from the pan. You might need to add or subtract a couple of minutes depending on how hot your oven cooks.
Remove from pan and cool on cooling rack.
Eat and ENJOY!
Recipe adapted from Betty Rocker.