The best dinners have a little something for everyone. With so many people avoiding wheat and gluten, your gluten-free guests will get a warm and fuzzy feeling once they realize you made homemade rolls that they can actually eat. These are soft, moist and, if you’re like me, you won’t be able to stop eating them. Another plus is that these rolls taste just as fresh the next day! See Kathy's entire post on this recipe here.
1½ cups very warm water
2 Tbsp maple syrup (or agave nectar)
2¼ tsp active dry yeast (about 1 standard packet)
1 cup ivory or brown Maskal Teff™ flour
1 cup oat flour (You can make your own oat flour by processing rolled oats in your food processor. It easy and cheap too!)
½ cup tapioca flour
½ cup arrowroot flour
¼ cup brown rice flour
1 tsp baking soda
1 tsp salt
3 Tbsp olive oil
2 Tbsp ground chia seed
1 Tbsp apple cider vinegar
1 Tbsp ground flax seed
1 Tbsp ground psyllium husk
Preheat the oven to 350°F and prepare a baking sheet with oil or parchment paper.
Combine the warm water and maple syrup in a 4 cup measuring cup or small mixing bowl. Stir until sweetener is dissolved. Note: The water must not be too hot or it will kill the yeast. You can test the water on the underside of of your wrist. If it’s too hot to touch wait until it cools a bit. If it’s winter and your house is freezing, you can put water from the tap into the microwave for about 45 seconds to warm it up.
Sprinkle the yeast over the top of the water mixture. In a few minutes you should notice some change as the yeast activates. Let sit for 10 minutes.
Add the teff flour, oat flour, tapioca flour, arrowroot flour, brown rice flour, baking soda, and salt to a large mixing bowl. Mix well and set aside.
Add olive oil, ground chia seed, apple cider vinegar, ground flax seed, and ground psyllium husk to the yeast mixture. Mix well and let sit for 5 minutes. The mixture will thicken into a slurry.
Add the wet yeast mixture to the dry ingredients and stir with a wooden spoon. You can also do this in a mixer with the paddle attachment (not the dough hook).
Mix the dough until the dry ingredients are completely incorporated. The dough will be more sticky than a traditional wheat bread dough. Let the dough rest for 5 minutes before making the rolls.
Form 10 rolls out of the dough, placing them on the baking sheet as you go. Make a cut with a sharp knife down the middle for decoration if you'd like. I made oval rolls, but you can make them any shape you want. If the dough is sticking to your hands, wet your hands a bit as needed.
Cover the rolls with a clean dish towel and put in a warm place. In the winter I put them on top of the stove where it’s warmer since the oven is on. Let rise for 20 minutes. They won’t quite double in size, but they should grow a little bit bigger.
Uncover the pan and place in the preheated oven. Bake 20 to 30 minutes, or until the bottoms have turned a dark brown and the tops of the rolls are solid.
Store any leftover rolls in an airtight container.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.