Description
Gluten-free bread rolls that are also egg-free and dairy-free. Crispy on the outside, moist on the inside, these bread rolls are ready in less than 40 minutes, no yeast needed!
Ingredients
Units
Scale
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 3/4 cup tapioca starch
- 1/2 cup + 1 tablespoon sorghum flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup + 1 tablespoon water
- 1/4 cup coconut oil, melted
- 1 tablespoon dried oregano, for sprinkling
Instructions
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat
- Prepare the flax egg by combining the flaxseed meal with the water and letting it sit in the refrigerator for 15 minutes
- In a medium bowl, combine tapioca starch, sorghum flour, salt and baking powder and mix well
- In a large bowl, whisk flax egg with water and melted coconut oil until combined
- Add dry ingredients to the wet ingredients and mix very well until you get a thick but moist dough
- Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (I managed to get 6 small balls)
- Place balls of dough on the prepared baking tray about 5 inches apart and sprinkle with oregano
- Bake for 15 to 20 minutes until the bottoms are golden brown
- Allow the rolls to cool for at least 15 minutes before serving as they will continue to cook on the inside even after being removed from the oven
Notes
Barely adapted from: Detoxinista
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Gluten-free