These gluten-free multigrain sourdough bread rolls are made with single origin flours. No commercial blends or gums are involved. They happen to be also vegan, since there are no eggs in the dough.
If you do not have a sourdough starter yet, you can start from here: SOURDOUGH STARTER RECIPE. In one week you will be able to make your own sourdough gluten-free bread.
Can I replace any of the bread rolls ingredients?
Yes, most of the flours to make the multigrain bread buns are replaceable by other similar gluten-free flours. Instead of buckwheat flours you can use chickpea, soy or lentils flour. Quinoa flour can be replaced by teff or sorghum flour. Likewise, you can use a starch (like potato starch or corn starch) instead of cassava flour. This will also make the buns lighter in color.
Psyllium husks are irreplaceable. However, you can also use psyllium powder if you have it. In this case, use only half of the amount and mix it directly with the flours (not in the water) to avoid any lumps.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!