Yeast Free Gluten-Free Bread Rolls
Low Salicylates, Amines and Benzoates
Prep. Time: 15 minutes Cook Time: 20-25 minutes
Makes 12 rolls
1 cup chickpea flour
2/3 cup sorghum or rice flour
1 1/3 cup tapioca flour
1 tsp. salt
1/3 cup oil
1 egg or 1 Tbsp. ground flaxseed mix with 3 Tbsp. water
2 ½ tsp. baking powder
4 tsp. xanthan gum
1 cup water (you may need less or more)
- Preheat oven to 350 degrees. Mix the chickpea flour, sorghum or rice flour and tapioca flour together. Add the salt, baking powder, xanthan gum. Blend in the flaxseed or egg. Add the oil to the flour mixture and mix with your hands to get a crumbly texture.
- Pour water slowly until you have a thick but not a dry dough. Knead the dough for a few minutes and then shape into rolls. The dough can be made thinner with the addition of more water and dropped like a drop biscuit.
- Place rolls on a greased baking tray. Bake them for about 20 to 25 minutes until lightly brown.