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Ingredients
- In a large mixing bowl, whisk together the dry ingredients:
- Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.
- 1 cup sorghum flouror jowar flour
- 1 1/2 cups tapioca starch or potato starch (not potato flour!)
- 1/2 cup brown rice flour
- 1/4 cup buckwheat flour or millet flour
- 1/4 cup hazelnut flour or almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 packet rapid rise yeast
- 2 tablespoons light brown sugar
- Slowly add and beat in:
- 1 1/2 cups warm liquid: 3/4 cup non-dairy milk warmed with 3/4 cup hot water
- 1/4 cup light olive oil
- 2 free-range local organic eggs, beaten or Ener-G Egg Replacer
- 1/2 teaspoon lemon juice or rice vinegar
Details
Preparation
Step 1
Beat the liquids into the dry mix until a batter forms. This bread dough is not thick and stretchy like wheat-based dough, it is more akin to muffin batter. Beat until smooth.
Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in a warmed oven to let the dough rise. Set your timer for 50 minutes.
At 50 minutes, turn your oven to 350 degrees F. It should come to temperature within a few minutes. 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.
Serve immediately with vegan butter (or the real moo cow thing, if you prefer
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