Way, way back in 2010, prior to becoming Vegan, I stopped using dairy products in my diet. This drastically improved my life and changed the way I look at foods and my health. It changed what and how I ate and, along that path, I began looking at natural foods found in natural places, like the woods, fields, creek sides. I went through about a 2 year phase of researching and tempting my fate at food foraging. That’s a longer story that would take us places and down eating paths too numerous for this recipe today. But needless to say, I made some pretty interesting food and plant options along that path. One of these discoveries was Burdock Root.
Burdock Root Flour
The burdock is a plant found in the continents of Europe and Asia. It is easy to find and identify, as it generally grows along fences and roads. In Asia, the taproot of young burdock plant is harvested and eaten as a root vegetable. It has a gummy consistency and is sweet to the taste. It is rich in calcium, chlorogenic acid, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol.
Burdock flour is available on-line and runs about $1 per ounce. It can be added to soups and stews as a thickener and is more traditionally used as a coffee substitute. I use it with cocao, hot milk and a bit of Stevia for a delicious hot drink. Be sure that you’re using a quality source for your Burdock flour and a little goes a long way.
The most difficult recipes to write out in my experience are for bread doughs and this one is no exception. It’s not because of the Burdock; the Burdock flour acts just like any other gluten-free addition. It’s just difficult to put into words what your dough should look like, feel like and act like after it risen. Even rising isn’t easy to describe accurately so PLEASE, if you’re making this or any other of my recipes, feel free to ask if you’re not sure. I certainly hate wasting ingredients, particularly expensive, organic options so please ask, or watch a few on-line videos about dough if you’re not experienced at judging your dough. Bread can be the most beautiful thing you’ve ever baked and it can be a lump of rock. Hopefully my instructions can get you a deliciously unique dinner bun to enjoy and make again and again. That’s what will build your confidence with bead, practice!
- 1 Tbs. dry quick rise yeast
- 3 Tbs. olive oil + more for the dough rise
- 3 Tbs. maple syrup
- 1 tsp sea salt
- 2 tsp rice or apple vinegar
- 1/2 cup Burdock Root Flour
- 1/2 cup ground Oat flour
- 3 to 4 cups Organic Bread flour or gluten-free flour mix
- 1/2 cup organic gluten-free rolled Oats
- 1 1/4 cup almond milk (warmed to 110 degrees)
- 1 Tbs. Smoked Paprika (optional)
- 1 Tbs. Garlic Powder
- a bit of warm water if needed
- Grease a 12" springform pan. Or a similar size dish with high sides.
- In a small bowl, heat almond milk to 105-110 degrees. Add in yeast, maple syrup, oil and vinegar.
- Set the bowl aside for at least 5 minutes to allow the yeast to grow frothy while you prepare your dry ingredients.
- In a large, sturdy mixing bowl, combine through a sifter your flours, Burdock, garlic powder, salt and paprika. Be sure to throw away any large pieces that don't go through your sifter. Use a fine mesh strainer for this, placed over the mixing bowl if you don't have a flour sifter.
- Stir in the rolled oats.
- When your yeast is bubbling, pour the liquids in with the dry mix and stir slowly to begin creating your dough.
- Note: Rolls or Buns have a better texture if the dough is slightly sticky before baking. Add in enough of your flour, slightly more if needed so that the dough is not sticky to the sides of your bowl but still sticks to your fingers when touched.
- Stir dough with a spatula or lightly greased hands to blend the dry with the wet. Once the dough is stretchy and slightly sticky, form a smooth ball with the dough. Rub a little oil lightly over the dough ball and cover with a clean cloth to allow the dough to double in the first rise.
- Note: I help my doughs to rise by setting them near a warm toaster oven or placing the covered bowl on top of another bowl of hot water. You'll have to adjust this step to your own home to keep the dough warm / not hot at all, while it rises.
- After the dough has doubled in size - 30 to 45 minutes or longer if needed, punch your fist down into the center of the dough to release the air from the inside. Form another smooth ball, add another touch of oil if it looks at all dry, then repeat the rise step for another doubling.
- Pinch off small bits of dough and roll the dough in your oiled palms to form balls about 2 inches around, Place your dough balls in the bottom of your greased pan. Cover the pan with plastic wrap or a cloth and allow the balls to rise again. They should be touching after this rise, pressing again the pan and other buns before baking.
- Pre-heat your oven to 400 degrees. Place the pan on a center rack and reduce the temperature to 325. Bake uncovered for 20 - 30 minutes until the internal temperature of one of the center buns has reached 160 degrees on a meat thermometer. The buns will not have a tough crust, just a spring back when pressed down gently to test for doneness. I like the temperature trick but you can judge pretty well by toughing the sides of a few buns or insert a knife and see if it slides back out clean of any batter.
- Store your buns, after cooling, in a plastic bag or serve hot, right out of the oven with butter or jam.
- For sweet rolls, omit the garlic and paprika. Add in up to 3/4 cups brown sugar and adjust the liquid to keep the dough moist and slightly sticky.
- * Bread making is not an exact science and your flour and liquid amounts should be adjusted slightly depending on your altitude, the humidity and other natural variations in bread consistencies. Adjusting the flours and liquids can get you a perfect bread dough every time.
- Optional add-in's: 1 cup cooked and cooled Quinoa, 1/3 cup finely ground coffee or cocoa, 1 cup cooked Barley or other cooked grains as long as they've cooled prior to adding them in with the mixed dough.
- Makes 10 large buns or adjust the dough balls to create more rolls.
More from my site
- Simply Cheezy Asian Dumpling Soup
- Chunky, Chocolatey Burdock Brownie Bread and Ice Cream