Tuesday, July 26, 2011

Flax Rolls (Wheat, Gluten, Sugar & Yeast-Free)

I have an intolerance to many ingredients, so when I am craving a biscuit, roll, sandwich or anything involving bread, this recipe is my go-to.  I have wanted to try to roll it out and make a pizza dough, but I haven't gotten there yet... soon though, very soon! These are wonderful toasted with butter, honey & butter, as sandwich bread or even for a bread pudding. Very versatile and really cool in that the way this dough rises, is with sparkling water... cool right?!

I have added or substituted all kinds of ingredients, so feel free to let your creative side go wild with this one! I have added, currants, blueberries, sun-dried tomatoes, feta cheese & caramelized onions. The possibilities are endless!

*Note:  I prefer to use an all purpose gluten free flour mixture that Bob's Red Mill makes. You can find this at your local health food store. Just measure out the same as if you were measuring the individual flours below.

1/3 cup potato starch
2/3 cup tapioca starch
1/2 cup chickpea/garbanzo flour
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1/2 teaspoon sea salt
1 tablespoon ground flax seed
1/3 cup melted butter or oil of your choice
7 fluid ounces sparkling water

preheat oven to 400 degrees.
sift the flours together with the xanthan gum and gluten-free baking powder.
add the salt and dry ground flax.
add the oil and mix thoroughly until the mixture reaches a crumb-like texture.
slowly pour in the sparkling water slowly while mixing. You want to mix the mixture as quickly as possible without swamping the mixture.
keep adding in the water until you have a thick but wet dough.
spoon your desired sized mixture onto a parchment paper covered baking sheet.
bake for 25-40 minutes or until cooked through and browned on top. this will depend on the size of your roll.
remove from heat and let cool.


Please post your creations and share with us!

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