sour dough, gluten etc. free, bread rolls

Note: Nice sliced in two and toasted

LARGE bowl (I use a light weight stainless steel one)

1 packet 500grams Plain Orgran flour mix
1 cup buckwheat flour
1 cup polenta
1 cup urad flour
1/2 cup potato starch (makes bread lighter – fluffier)
1/2 cup tapioca starch (combining agent)
3 teaspoons non-iodised salt
2 Tablespoons LSA mix
2 Tablespoons Lecithin
— mix dry ingredients together —
3 huge gloops of sheep’s milk yoghurt
6 cups water
kefir dribble
— mix —

Leave for however long it takes for the kefir to take effect (longer in winter that summer without central heating)
Scoop two ice-cream scoops full of the batter into each pie hole
Bake for 17 minutes in a 200 degree fan-forced oven or at 220 degrees in a conventional convection oven.