Hi Pam! Is your buckwheat light in texture and colour? …

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Comment on Soft Gluten-Free Dinner Rolls by Chantal.

Hi Pam! Is your buckwheat light in texture and colour? If it’s dark or speckled it’s most likely not as light but it’s equally great. I find some get disappointed when they purchased and use darker buckwheat flour and don’t love the taste. I often grind buckwheat groats to create a nice fine, light in colour, pleasant in taste buckwheat flour. If you liked it in the Buckwheat Sourdough yours should be fine to use for the rolls but it might make the dough darker. As for the GF sourdough, next time bake one with a touch less water and it should help to hold the shape better. Or you can also play around with adding some flaxseed meal or a little bit more psyllium, doing so will help with the structure of the loaf.

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Hi Brenda! Thank you so much for your comment, and I’m happy you made the dinner rolls. Using homemade plant milk will hopefully fix the slightly sticky feeling. And you could also consider reducing the liquids even by just a little. It could also help.


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Hi Aileen! Was it really cold in your kitchen? Did you swap or change any of the ingredients? What about the plant milk… did you use storebought or homemade? Did you measure or weigh your ingredients? Let me know so I can help you troubleshoot.


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Hi Candace! Thank you so much for your comment and rating! I’m happy you tried the rolls! I will look into this glitch. Thank you for letting me know. Chantal


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Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.