Wholemeal Artisan Gluten Free Rolls

glutenfreealchemist.com

Denise Nassar

subheading: Dry Ingredients:

250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios

60 g tapioca starch (additional to above)

130 g gluten free oat flour To make at home : grind GF oats in a blender

18 g milled (ground) flax seed

35 g ground psyllium husk (rough ground)

6 g fine sea salt (= 1 tsp)

4.5 g bicarbonate of soda (= ½ tsp)

3 tbsp dried milk powder or 2 tablespoons coconut milk powder

7 g INSTANT dried yeast I use Allinsons Easy Bake - Note : This is an INSTANT yeast

subheading: Wet Ingredients:

3 large eggs combined weight in shells 195 to 200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)

3 tbsp sunflower oil or alternative such as olive

1 tbsp runny honey (24g)

1½ tsp lemon juice

370 g/ml hand-warm water This is just hand warm and NO HOTTER

subheading: To shape and decorate:

olive oil to oil hands

1 egg a little milk for egg wash

edible seeds to sprinkle optional - (sunflower/poppy/pumpkin/sesame)

Directions at glutenfreealchemist.com

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