Hungary, 7030 Paks, Anna utca 14.

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  • Sorghum Rolls – Gluten-, Dairy- And Egg-Free

    Recipe by gluten-free chef Tibor Átol

    5 pcs


    • Magic Mills UniMix Universal Flour Mix – 250 g
    • Yeast – 5 g
    • Sugar (omit if you can’t eat it) – 5 g
    • Salt – 2 pinches
    • Oil – 8 g
    • Lukewarm water – 250 g


    1. First, preheat the oven to 50°C using both the lower and upper heating elements. Place a small fireproof dish with 1.5 to 2 deciliters of water at the bottom of the oven, pushing it to one corner. This dish should remain in the oven until the end of the baking process.
    2. In the mixing bowl, add the dry ingredients first, making sure the yeast and salt do not come into contact, then the oil. Start the mixer and add the lukewarm water, stirring continuously. Mix the dough ingredients thoroughly for 4-5 minutes on medium speed.
    3. Turn the dough out onto a lightly oiled surface. Using oiled hands or rubber gloves, knead with a few strokes and shape into a dumpling.
    4. Using a scale, measure out 105 grams. Flatten the dough and fold the edges in the middle into the palm of your hand to form a dumpling. Place the dumpling on the board and roll with your hands to form a ball.
    5. Place on a baking tray lined with greaseproof paper and brush with oil.


    1. Place the baking tray in the oven preheated to 50°C and let the rolls proof for 17 minutes. You will only see minimal change or growth, but do not be tempted to proof them longer, as this is the way to get the best results.
    2. After the proofing time is up, turn the oven temperature control to 200°C, keeping it on the lower-upper heating mode. While the oven heats up from 50 to 200°C, the rolls should remain inside.
    3. Once it reaches the desired temperature, set the timer for 25 minutes.
    4. Always use an oven thermometer, as this is the only way to ensure that we have proofed and baked at the correct temperature. Experience shows that every oven ‘cheats’.
    5. After they are baked, place them on a rack. While still hot, brush or spray their surface with a little water, using a brush or a sprayer used for flowers, and then let them cool.


    Store in a sealable plastic bag (zippered sandwich bag) in the refrigerator. Before consumption, I put it in the toaster for 20-30 seconds. This way it doesn’t become toast, but its texture completely refreshes. This method has worked for us, and any bakery product (bread, crescent roll, bun) remains edible for 4-5 days.


    Zárható nejlon zacskóban ( cipzáras uzsonnás zacskó ) a hűtőben tárolhatjuk. Fogyasztás előtt 20-30 másodpercre a kenyérpirítóba teszem, így még nem lesz pirítós belőle, de az állaga teljesen felfrissül. Nekünk ez vált be, így 4-5 napig simán ehető bármilyen pékáru. ( kenyér, kifli, zsemle )