Gluten, Dairy, and Egg-Free Dinner Rolls
(makes about 8 rolls)
2 tablespoons flaxseed meal (ground flaxseeds)
1/4 cup water
1 packet (or 1 tablespoon) yeast
1/2 cup rice milk
1 tablespoon sugar
1/2 cup potato starch
1 cup cornstarch*
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 teaspoon cider vinegar
1/4 cup vegetable/canola oil
2 tablespoons honey
additional 1/4 cup of water
- Preheat oven to 350 degrees.
- Mix flaxseed meal and 1/4 cup of water in a small bowl and set aside.
- Heat rice milk to 100-115 degrees. (I use the inside of my wrist to test, like testing a baby's bath water, but until you get the hang of what that temp feels like, use a thermometer. 120 degrees or above will kill the yeast.) In a second small bowl, sprinkle yeast then sugar on top of rice milk. Set aside for five minutes.
- Combine the rest of the ingredients except the additional water in a large bowl.
- Add flax mixture and yeast mixture.
- Mix well and add the water if needed. The dough should be fairly wet. I found I needed to add that extra 1/4 cup of water. It depends a lot on humidity. Also, your liquid needs change if you use another type of milk that affects the starch content and consistency as well. The most important thing is that your starches are well combined so you don't end up with little pockets of dry starch in the rolls.
- Wet hands and form small (about 1/4 cup) balls with the dough. Place these in a greased muffin tin (if your dough is super wet, you probably don't need to grease it or the bottoms get soggy).
- Bake about 15 minutes, until a toothpick comes out clean.
* Tapioca starch should work just as well, but I haven't tried it. I'd love to hear if you experiment with substitutions and which ones work for you.