r/glutenfreeuk

Hi!

I know this is a local issue, but for those of us with Celiac disease, we know how rare it is to find a place where you can eat without the constant fear of cross-contamination.

​Kırlangıç Kafe in my neighborhood is more than just a business; it’s a sanctuary for the Celiac community here in Istanbul. It is one of the few places where we feel truly safe. Sadly, the café is now facing closure, and this would be a massive loss for us.

​We are running a petition to save this space. Even if you aren't in Istanbul, your signature helps us show the local authorities that this place is essential for the health and well-being of our community.

​You can support us here: https://www.imzakampanyam.com/istanbul-beylikduzundeki-kirlangic-kafenin-kapatilmamasi-icin-destek-talebi-imza-kampanyasi

Update: We are so grateful to have reached 540 signatures thanks to your amazing support. Every signature and share helps us tremendously, and we would be honored if you could continue to spread the word. To learn more about Kırlangıç Kafe, please visit our Instagram page: https://www.instagram.com/kirlangicglutensizkafemarket/

These soft gluten-free sandwich rolls are fluffy, easy to make and perfect for sandwiches or meal prep. If you’ve been looking for gluten-free bread rolls that actually stay soft, this recipe is for you.

Video recipe step by step

Ingredients

For the yeast

● 20 g fresh yeast

● 10 g sugar

● 250 ml warm water

For the dough

● 350 ml warm water

● 30 g whole psyllium husk

● 195 g millet flour

● 150 g cornstarch

● 135 g rice flour

● 10 g salt

● 15 g apple cider vinegar

● 30 g mixed seeds

Instructions✍🏻

1. In a small bowl, dissolve the fresh yeast and sugar in the warm water. Let it sit for about 10 minutes until foamy.

2. In another bowl, whisk together the warm water and psyllium husk for about 30 seconds, then let it sit until a thick gel forms.

3. Add the millet flour, rice flour, cornstarch and salt to the bowl of a stand mixer. Whisk briefly to combine.

4. Pour in the psyllium gel, the yeast mixture and the apple cider vinegar.

5. Mix the dough for about 10 minutes until smooth and fully combined.

6. Add the mixed seeds and mix for 1 more minute until evenly distributed.

7. Lightly dust your work surface with flour. Transfer the dough and gently shape it into a large ball.

8. Divide the dough into 5 equal portions (about 300 g each). For smaller sandwich rolls, divide it into 7–8 portions instead.

9. Flatten each piece slightly with your fingertips into a small oval. Fold the long edges toward the center, pinch the seam closed, then gently roll it into a smooth log-shaped bun.

10. Place the rolls on a baking tray lined with parchment paper. Cover and let them proof for 1½–2 hours, or until doubled in size.

11. Brush the tops with a little water or milk and sprinkle with extra seeds.

12. Preheat the oven to 230°C (446°F) with a heavy baking tray or baking stone on the middle rack. Place another heatproof tray on the bottom rack.

13. Carefully transfer the rolls onto the hot tray. Pour boiling water into the bottom tray to create steam.

14. Bake for 15 minutes at 230°C without opening the oven door.

15. Remove the tray with the water, reduce the oven temperature to 200°C (392°F), and continue baking for another 35–40 minutes, or until the rolls are beautifully golden brown.

16. Let the rolls cool completely before slicing.

I’m testing Cucumber, an iPhone app that helps people check supermarket products for gluten-free diets. You can scan a barcode and set detailed checks for things like gluten, wheat, barley, rye, oats, “may contain” warnings, vague ingredients, and whether you require clear positive gluten-free evidence.

It’s not meant to replace reading labels or manufacturer advice, but to act as a configurable second check while shopping.

I’d really appreciate feedback from gluten-free users.
TestFlight: https://testflight.apple.com/join/GwKR5H4Z