BIO Light Rolls (gluten-free)
Discover how to make gluten-free rolls with high-quality organic ingredients such as cornstarch, rice flour, and millet - ideal for professional processing.
Recommended Organic Ingredients
Recommended Organic Ingredients
Organic corn starch native
Organic millet grains golden y...
Organic psyllium seeds
organic pea granulate textured
Organic syrup powder dextrose...
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Recipe
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Organic corn starch native 21.0501400 g
Organic corn starch native 21.050Organic corn starch is obtained from corn from organic farming in a purely physical process (grinding, leaching, drying). Classic applications can be found wherever binding and consistency improvement are required. For example in soups, sauces, special sausages, potato dumplings, potato noodles, bread and bakery products and the snack industry. Native corn starch is unmodified and naturally gluten-free. Native organic corn starch is used in products that are heated during production, alternatively cold swelling corn starch 21.207 is used.Show More Show LessBenefits- thickening, consistency, binding
- thin boiling with thickening effect
More InfoFields of Application- pudding
- dessert creams
- soups
- sauces
- ketchup
- mayonnaise
- baby food
- bakery products
- pastries
- confectionery
- canned food
- fruit preparations
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Organic millet grains golden yellow 70.080270 g (ground into flakes)
Organic millet grains golden yellow 70.080Selected millet grains from organic farming. Millet is probably the oldest cereal plant of all. In the Romans, millet was the first crop to be cultivated. It was only later that it was later by wheat, oats and maize.Show More Show LessBenefits- very rich in minerals
- contains important elements for bone/cartilage formation
- nutritional value, vegetarian, gluten-free
More InfoFields of Application- Baked goods
- health food
- specialities
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Organic psyllium seeds 80.07740 g (grind finely)
Organic psyllium seeds 80.077Psyllium seeds are the seeds of the plant "psyllium plantain". The plant is an annual herb, 10 to 50 cm high, with branched stems and elongated leaves. branched stems and narrow, elongated leaves. The inconspicuous flowers grow in cylindrical spikes with conspicuous with striking white anthers.Show More Show LessBenefits- Psyllium contains mucilage, which leads to swelling of the seeds through water absorption and thus to an enlargement of the intestinal contents.
- gluten-free
More InfoFields of Application- Baked goods
- muesli
- health food
- specialities
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organic pea granulate textured40 g (alternatively, grind {BIO-Erbsenmedallions texturiert} finely)
organic pea granulate texturedPeas from organic farming are gently extruded. The texturised pea granules are perfect for vegan and vegetarian recipes thanks to their structure and texture. It is also often used as an alternative to soya. A special process at low temperatures preserves the positive properties (nutrients, etc.) of the pea.Show More Show LessBenefits- tender - particularly meat-like texture
- rich in proteins
More InfoFields of Application- Meat substitutes
- Alternative to soya
- High quality baked goods
- Muesli
- Pancakes
- Burger patties
- minced meat
- Vegetarian specialities
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Organic syrup powder dextrose DE97 20.43740 g
Organic syrup powder dextrose DE97 20.437Organic syrup powder glucose is produced from organic starch. The powder is often called “dried glucose” (glucose = dextrose = grape sugar). The source material is liquefied, saccharified and gently spray-dried. This extra sweet powder mainly consists of glucose and is highly soluble. This spray-dried powder is characterised by a very high sweetening power and very low water content (<1.5% by weight). The sister product to this is the organic dextrose crystal (monohydrate).Show More Show LessBenefits- provides almost the same characteristics as crystallised glucose
- brings a creamy, smooth taste into your recipe
- improves the sense of taste
More InfoFields of Application- beverage powder
- ice cream
- fruit powder
- baby food
- sausages
- milk drinks
- fruit and soy drinks
- dessert sauces
- cereal bars
- fruit preparations
- baking mixtures
- icings
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Organic salt, uniodized ( Atlantic sea salt) 90.05728 g
Organic salt, uniodized ( Atlantic sea salt) 90.057This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.Show More Show LessBenefits- organic certified, clear declaration
- no iodine added
- no anti-caking agents or adherents like sodium ferrocyanid added
More InfoFields of Application- Universal flavouring
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Organic yeast powder active 90.01418 g
Organic yeast powder active 90.014Yeast strains of the baker's yeast fungus or scientifically Saccharomyces cerevisiae (synonym: baker's yeast, in Austria: "Germ") are cultivated in a nutrient solution produced on a purely organic basis from certified organic grain, clean spring water and enzymes and gently dried.Show More Show LessBenefits- dry, easy to store, always available
- baking-active, high leavening power
- can be dosed precisely and cleanly
- gluten-free
More InfoFields of Application- Baked goods
- bread
- biscuits
- specialities
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Organic guar gum powder 80.0998 g
Organic guar gum powder 80.099Guar gum is made of the endosperm of the semen guar bean (Cyamopsis tetragonolobus). The outer layers and the germling are removed and the remaining parts milled. The long-chain compounds of the gluten free guar gum are able to absorb very much water and build a high viscous, doughy mass. In combination with poly saccharides e.g. agar-agar, guar gum causes a higher strength and elasticity. Guar is often used in combination with other hydrcolloids. Organic guar gum is also known under the European registration number E412 and serves as a natural thickening and gelling agent. Compared to other thickening agents, it has the advantage of already binding without heating.Show More Show LessBenefits- thickener, texture
- higher viscosity
- delay and prevention of crystallisation
More InfoFields of Application- soups
- sauces
- pastries
- spreads
- ice cream
- tofu products
- for vegan
- fat free and fat reduced recipes.
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Organic bread spice mix 80.03612 g (optional)
Organic bread spice mix 80.036Balanced blend consisting of organic whole caraway, Organic whole fennel and organic whole corianderShow More Show LessMore InfoFields of Application- baked goods
- bread
- spicy
- specialities
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BIO-Reismehl600 g
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BIO-Goldleinsamenmehl80 g (alternatively, grind BIO-Leinsamen braun finely)
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BIO-Sonnenblumen-KERNÖL, BIO-AUSTRIA120 g
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BIO-Maismehl nativ135 g
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Xanthan8 g
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Water1300 g
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Rice flour (for sourdough)200 g
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Water (for sourdough)200 g
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Recipe Note
With these ingredients, fluffy, gluten-free rolls can be made, which are ideally suited for mass production and freezing. The mix is particularly versatile and economical.
Dr. Robert Zach
Geschäftsführung / CEO
Preparation
The recipe allows for gluten-free, vegan rolls with excellent freshness and fine crumb. Ideal for bakeries and bulk consumers thanks to easy scalability and long shelf life.
Preparation of BIO Light Rolls (gluten-free) for 40 rolls of 70g each
- Mix dry ingredients: In a large kneading machine, thoroughly mix BIO-Maisstärke nativ, BIO-Reismehl, BIO-Hirse Körner goldgelb (previously ground into flakes), BIO-Goldleinsamenmehl (alternatively, finely grind BIO-Leinsamen braun), BIO-Maismehl nativ, BIO-Flohsamen (finely grind), BIO-Erbsengranulat texturiert (alternatively, finely grind BIO-Erbsenmedallions texturiert), BIO-Sirup Pulver Dextrose DE97, BIO-Salz, unjodiert (Atlantik Meersalz), BIO-Guarkernmehl, Xanthan and desired BIO-Brotgewürzmischung.
- Prepare sourdough: Mix rice flour and water to make a natural sourdough (inoculate with a starter if necessary) and let it ferment for at least 12 hours. Then weigh it.
- Activate yeast: Stir BIO-Hefepulver Germ aktiv with a part of the lukewarm water (approx. 35°C) and some BIO-Sirup Pulver Dextrose DE97 and let it stand for 10 minutes until it foams.
- Make dough: Add all dry ingredients, sourdough, activated yeast, remaining water and BIO-Sonnenblumen-KERNÖL, BIO-AUSTRIA to the kneading machine. Knead slowly for 5 minutes, then quickly for 8 minutes until a homogeneous, slightly sticky dough is formed. If necessary, adjust the water (the dough should not be too firm).
- Dough rest: Let the dough rest in an oiled tub, covered, for 30 minutes at room temperature.
- Shape rolls: Weigh dough into 70g portions, round and place on baking trays lined with baking paper. Optionally, spray with water and sprinkle with gluten-free flakes or seeds.
- Final proofing: Let the rolls rise, covered, for 40–50 minutes at 30–35°C and high humidity.
- Baking: Bake rolls with steam at 220°C, after 10 minutes release steam, reduce temperature to 200°C and bake for another 15–18 minutes until golden brown. Then let them cool on a rack.
Note: The exact amount of water depends on the flakes and flours. For longer freshness, BIO-Inulin Pulver or BIO-Apfelfasern can be added.