gluten-free quark rolls

This isn't just a quick bread, it's a nutrition hack. By using quark you get a natural protein boost that makes the bread properly filling. Our flours each contribute their own strengths: Oat brings beta-glucans (soluble fibres that are great for the gut and keep blood sugar stable) and gives the soft texture, while Durra is an ancient grain naturally rich in antioxidants and minerals such as magnesium and iron, while also giving a deep, nutty character. Together they give you a bread that provides energy that lasts all day.

ingredients:

• 250 g quark
• 2 dl da Carla flour (see mix tips below)
• 2 tsk baking powder
• 0.5 tsk salt
• 1 msk olive oil

choose your flour mix:

For a soft, child-friendly taste: Mix 1.5 dl da Carla oat and 0.5 dl da Carla durra.

For a rustic wholegrain taste: Mix 1.5 dl da Carla durra and 0.5 dl da Carla oat.

How to make it

• Set the oven to 220 degrees.
• Mix the quark and oil in a bowl. Fold in the dry ingredients and stir together into a smooth dough.
• Divide the dough into four parts and shape them into rolls with your hands. The dough will be soft and easy to work with.
• Bake in the middle of the oven until nicely coloured, about 15-20 minutes.
• Let the rolls cool before splitting them – it's best to use a fork to gently "break" them apart, so you preserve the airy texture as well as possible.