This is one of my versions of these dinner rolls. I use a variety of flours in general so I often find myself using a combo. But these seem to come out the same each time so I’m happy to share!
👉 4 C grain-free flour mix (2 C cassava flour + 1 C almond flour + 1 C tapioca or arrowroot starch + 2 T xanthan gum)
👉 2 t sea salt
👉 1/4 C maple syrup
👉 1/3 C avocado oil
👉 1 C + 2 T warm water
👉 2 T active dry yeast
👉 1 egg
👉 1-3 T of flax seed, chia seeds, sesame seeds (your choice here, if any. I recommend 1 T of ground flax seed if nothing else)
Add the syrup, oil, warm water and yeast to your mixer bowl and let it do its thing for a good 20 minutes.
Meanwhile, get all of your dry ingredients ready in another bowl and preheat your oven to 400°. After the 20 minutes, add the egg to the yeast bowl as well as 2 cups of the dry mixture. Use the dough hook and mix on medium speed, adding in more flour mix 1/2 C at a time.
Once it’s all in and mixed, form the dough into balls (maybe wet your hands so it’s not so sticky) and put on a lined baking sheet (I use a silpat, parchment paper would work too). Make little crosses on top of the rolls and let them rise 10 minutes before baking.
Bake 10-15 minutes and allow to cool on the baking sheet a few minutes before moving to a bread basket
