Ok, so psyllium husk made all the difference in this recipe. As with any new and unfamiliar ingredient ending up in my kitchen, it would sit there quite a while before I would decide to use it. And than, more often than not, I would wonder why didn’t I use it sooner 🙂
These bread sticks and swirls are a bit softer version of mine http://spicesunshine.com/quick-and-easy-fragrant-flat-bread-with-herbs/ with a filling of a homemade pesto that I’ll give you the recipe for here too. Getting back to the dough, the psyllium gave it that smooth and stretchy texture that you normally would get from a gluten activating in the flour for the dough to become easy to work with. So if you haven’t tried it so far, go for it, as it will turn your gluten free baking much more easier.
Ingredients you’ll need for about 2o pieces bread swirls & rolls:
- 3 tsp psyllium husk flakes
- 300g buckwheat flour
- 250g chickpeas flour
- 150g wholegrain rice flour
- 1tbs baking powder
- around 250ml water
- sea salt
- 100ml extra vergine olive oil
- fresh basil
- 4 large tbsp green pesto
Ingredients for a jar of pesto
- around 100g of fresh basil leaves
- 200g walnuts
- 4-6 cloves of garlic
- 150ml extra vergine olive oil
Now, let’s bake:
Mix the psyllium with about 100ml of water and leave aside to turn into a gelatinous like mass, it should take only a couple of minutes.
In a larger bowl mix all the flours, baking powder and salt. Add the psyllium mix, 50ml olive oil and start making the dough adding enough lukewarm water for it to become soft and workable. It all goes very fast as this dough doesn’t need any rest.
Turn the oven at 200C. Make the pesto by simply blending all of the ingredients. Start with basil, walnuts, garlic and salt than slowly keep adding oil until you are happy with it.
Split the dough into halves and roll each about half cm thick and cut in equal squares. From the remains you can make the rolls. Place one square into a tin covered with baking paper, spread the pesto in a thin layer than cover with the other dough square. Cut long straps with a very sharp knife, give each of the strap a firm press to seal the filling and gently make the swirls.
Thin the remaining dough, spread the pesto, make one big roll, than cut it into small, 2cm thick pieces.
Bake it all at 200C for about 20 to 25 min. As soon as you take them out from the oven, brush the pastry with a mix of finely chopped basil and olive oil.