Light and airy, these gluten-free multigrain rolls are delicious and good for you.
Serves: 12 rolls
1 cup oat flour (make sure you buy one labeled gluten-free)
1 cup millet flour
1 cup sorghum flour
1 cup brown rice flour
½ cup tapioca flour
2¼ tsp (1 packet) active dry yeast
1 tbsp sugar
1 tsp baking soda
1 tbsp xanthan gum
1 tsp salt
1½ cups warm water
1cup nondairy milk, like almond, mixed with 1 tsp vinegar1 tsp sugar
2 tbsp extra virgin olive oil
In the bowl of a stand mixer or in a large bowl, place the yeast, water, milk and sugar. Mix and let the yeast turn frothy so you know it's alive.
In another bowl, mix all the flours, baking soda, xanthan gum and salt.
Add the flour mixture to the yeast and knead on low speed or by hand for about five minutes. Drizzle in the oil as you knead. In the end your dough will be sticky and that's okay.
Divide the dough into 12 equal pieces and shape. To make cloverleaf rolls, divide each of the pieces into three more pieces, roll each into a ball (moistening your palms with some water helps roll them), and then nestle them together in the lightly oiled cup of a muffin tin.
Repeat for the remaining 11 pieces. Now cover loosely with a kitchen towel and let the rolls stand in a warm place to rise. In my already-freezing Fall kitchen it took nearly three hours, but you might need only two if you are in warmer climes. The rolls should rise above the tops of the muffin tins and should look puffy.
Bake the rolls in a preheated 375-degree oven for 30 minutes.
Remove to a rack and let the muffin pan cool around 10 minutes. Unmold the rolls and continue cooling them on a rack.
Serving size: 1 roll
Recipe by Holy Cow! at http://holycowvegan.net/2013/10/gluten-free-multigrain-rolls.html