Are you gluten free and in need of a baking recipe? Then give these gluten free rolls with flaxseed powder a try!

Gluten Free Rolls with Flaxseed Powder

Yield: 8 – 3 oz rolls

Ingredients:

6 tbsp. Manitoba Milling Company Smooth Whole-Milled Flaxseed
½ cup boiling-hot water
1 ½ tsp. active dry yeast
1 tbsp. sugar
¾ cup water, divided in half
1 cup gluten-free oat flour
1 cup + 3 tbsp. almond flour
½ cup teff flour
½ cup + 1 tbsp. potato starch
¾ cup + 1 tbsp. arrowroot powder
½ cup buckwheat flour
6 tbsp. milk powder
2 teaspoons kosher salt
2 large eggs
2 tbsp. apple cider vinegar

Method:

1. Place the Manitoba Milling Company Smooth Whole Milled Flaxseed in a small bowl. Quickly whisk in the boiling-hot water until a thick, viscous slurry is formed.  Set aside to cool.
2. Heat half of the remaining water to 110 degrees Fahrenheit. Whisk together with the yeast and sugar.  Set aside the yeasty water in a warm place until it has doubled in volume, about 8-15 minutes.
3. In the bowl of a standing mixer, combine the oat flour, almond flour, teff flour, potato starch, arrowroot powder, and buckwheat flour. Whisk together to incorporate and aerate.  Add the milk powder and salt; whisk to combine.
4. In a small bowl, whisk the eggs and apple cider vinegar together. Pour into the mixing bowl, along with the flax-water mixture and the yeast-water mixture.  Mix well.
5. Heat the remaining water to 110 degrees Fahrenheit and add water, slowly, to the dough until it appears wet and tacky (depending on heat and humidity, you may use between half and all of the remaining water).
6. Scrape dough into a large, oiled bowl. Cover with plastic wrap and allow to rise for 2 hours.
7. Preheat oven to 450 degrees Fahrenheit.
8. Divide dough into 8, approximately 3 oz portions. Form portions into balls and place on a parchment-lined baking sheet.  Allow the rolls to rest while the over preheats.
9. Bake until the rolls are crusty on the outside, sound hollow when tapped, and the internal temperature has reached at least 180 degrees F.

Adapted from a recipe by Shauna Ahern.