Gluten Free Multi-Grain Sandwich Rolls Recipe
I’ve been having fun playing with a new to me gluten free flour, teff. It turns out that it has a delicious flavor, especially when combined with other flours to create multi-grain rolls and bread. Munchkin and D were really wanting some rolls/buns to use for sandwiches, so I came up with these rolls that fit the bill. They ended up tasting so good that the buns did not last very long. I was excited because these rolls had all kinds of nooks and crannies. They were soft and did not need toasting to taste good.
Ingredients:
- 1/4 C Teff flour
- 1/4 C Sorghum flour
- 1/4 C Amaranth flour
- 3/4 C Potato starch
- 3/4 C Tapioca starch
- 1 Tbsp Xanthum gum
- 1 tsp salt
- 2 Tbsp sugar
- 2 1/2 tsp bread yeast
- 3 Tbsp olive or coconut oil
- 1 C warm water
- 1 egg (room temperature)
- 1 egg white (room temperature)
Directions:
- Sift and combine dry ingredients in large mixing bowl.
- Combine together wet ingredients.
- Turn on mixer and slowly add wet ingredients to dry ingredients. (You may need less water if you’re in a high humidity area.)
- Mix and medium speed for 2-3 minutes. Dough will be sticky.
- Place 8 english muffin rings on a baking sheet and spray with non-stick spray. Evenly divide dough between the muffin rings. Wet fingers and smooth the tops of the rolls.
- Cover the rolls loosely and allow to rise until the dough rises to the top of the muffin rings (25-30 minutes usually)
- Preheat oven to 375 degrees F. Place uncovered buns in the oven and bake for approximately 25 minutes. (The tops of the rolls will be golden brown.)
- Remove from rings and cool on cooling rack.
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Your recipes look delicious!
Tamara recently posted..365 – 279 Sweating Eggs
Is this the multigrain daily bread recipe you have referred to in several other recipes? Thanks
I like this recipe mainly for rolls, but I do use it to make other things like croutons.