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My Easiest Gluten-Free Roll Recipe :rectnt *LINK* *PIC*

My Easiest Gluten-Free Roll Recipe

OK, confession time: Kristina made these rolls here in my kitchen. I did not actually have my hands in the dough! However, I can certainly whole-heartedly endorse the recipe. It is now going to be my "go-to" dinner roll recipe when needing to bake gluten-free. She took these to a large multi-family potluck and received MANY compliments. -LuAnn

From the blogger: If you decide to give this recipe a try you will be rewarded with soft, comforting rolls that are just a bit sweet. The combination of millet, flax and honey will have you and your guests reaching for more.

Prep Time: 1 hour
Cook Time: 20 minutes

Yield: 10-12

Ingredients:

Dry Ingredients:
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup millet flour*
1/4 cup ground golden flax
2 1/4 teaspoons or 1 packet active dry yeast
1 teaspoon sea salt
1 teaspoon xanthan gum

Wet Ingredients:
1 teaspoon apple cider vinegar
1/4 cup honey
3 teaspoons EnerG Egg Replacer
4 Tablespoons water
3 tablespoons olive oil
1 cup warm water, 110 degrees

Instructions:

Thoroughly grease a muffin pan and set aside.
In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients.

Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.

Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each). Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees).

When the rolls have almost doubled in height (about 45 minutes), place on center rack of oven preheated to 375 degrees F for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.

Serve warm. Freeze leftovers as soon as they cool to preserve freshness.


*Blogger's note: I love the flavor of millet flour, but always make sure that yours is fresh and store it in the refrigerator. Millet flour can go rancid easily. When it's fresh it will have a pleasant, faint aroma and your baked goods will have a sweet, nutty flavor. Millet flour gone wrong will have a strong odor when you open the bag, so always take a sniff!

LuAnn's note: Kristina and I agreed that these rolls would be extra super-yummy brushed with a mixture of melted vegan margarine and honey (equal amounts) while still warm from the oven. We'll do that next time!

Source: Recipe and photo from http://freeeatsfood.com/; posted by LuAnn for KRT.

To see original recipe and photo, see the link below.

BREAD #42

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