This recipe is adapted from the Gluten Free Goddess
1 cup sorghum flour
1 1/2 cups tapioca starch
1/2 cup brown or white rice flour
1/4 cup GF millet flour
1/4 cup teff flour
2 tablespoons flax seed meal (plus about 1/2 cup water)
1 teaspoon fine sea salt
1 packet (or 7g) rapid rise yeast
2 tablespoons light brown sugar
1 cup warm water
1/4 cup light olive oil
2 eggs or egg re-placer
1/2 teaspoon lemon juice
Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan. I use a second pan as well.
Prepare your flax seed by boiling the water and adding about 1/2 a cup of water to your flax seed meal. Set aside to cool.
In a large mixing bowl, whisk together the flours and dry ingredients.
Add in the wet ingredients (including flax seed and ONLY 1/2 cup of the water) and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth. If it looks too dry add more water but I usually only use about 3/4 of a cup.
Spoon the bread dough into the twelve greased muffin cups. I only fill them 3/4 full so I use about 16-18 cups total. Place the pan in the center of the warmed oven to let the dough rise.
Set your timer for 50 minutes.
At 50 minutes, turn your oven to 350ºF.
Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.
When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.
Monday, January 30, 2012
I don't think I took any pictures of these but I've made this recipe twice now and I love it! Unfortunately they are best right out of the oven and get crumbly once they have sat for a few hours. But when you take them out of the oven they are so moist and just like a whole wheat dinner roll, minus the gluten! If you would like to keep them I freeze them and then put them in the microwave for 30-45 seconds to warm them up. And guess what? No Xanathan or Guar gum in these!!