This recipe has no dairy, soy, egg, or gluten, and is based on one from Gluten-Free Girl & the Chef, with many many thanks.
Stir quickly while mixing together:
- 30 g ground flaxseed meal (or 15g ea flax & chia)
- 60 g boiling-hot water
Set this aside to cool.
- 1½ tsp yeast
- 1 Tbsp honey
- ½ C lukewarm water
Set aside about 10 minutes, until bubbly.
In a large bowl combine:
- 100 g gluten-free oat flour
- 100 g blanched almond flour, finely ground
- 100 g teff flour
- 100 g buckwheat flour
- 85 g potato starch
- 85 g arrowroot powder
- 2 tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 6 Tbsp apple cider vinegar
- ¼ C lukewarm water or coconut milk
Combine ingredients of all bowls together, mixing well (a stand mixer is great, but not required). The dough should look moist, not like dough made from flours containing gluten. Add an extra ¼ C water/coconut milk if more moisture is needed.
Turn the dough into an oiled bowl, cover with plastic, and set in a draft-free place to rise (about 2 hours).
Line a cookie sheet with parchment paper. Once dough has risen, lightly wet (or oil) hands, then divide dough into 8-9 equal-sized balls. Place dough balls onto parchment paper. Preheat oven to 450°, and allow rolls to rise while oven is preheating. Bake.