When we are in the mood for bread, we bake some. Gary made these rustic rolls today.
1 package of dry granulated yeast or 1 cake of refrigerated yeast
1/2 cup water for yeast, 3 cups more for dough
pinch of sugar
4 cups all purpose gluten free flour (we use Bob’s Red Mill)
1 cup thick rolled oats (do not use instant oatmeal)
1 cup sorghum flour
1 cup millet flour
1/4 cup potato starch
1/4 cup tapioca flour/starch
2 Tablespoon sugar plus one pinch
1 teaspoon salt
2 tablespoons melted vegan butter or oil
2 tablespoons tahini
2 tablespoons flax seeds
Preheat oven to 350oF
Proof one package dry granulated yeast and set aside or 1 cake of refrigerated yeast. Dissolve yeast 1/2 cup warm water with a pinch of sugar; yeast should start to bubble and foam. If it doesn’t after 10 minutes, throw out and start over.
In a large mixing bowl mix together the flours, starches, 2 Tablespoons sugar and salt.
In a large mixing bowl mix the 3 cups of water, the yeast mixture, vegan butter or oil, tahini and flax seeds.
Pour the wet ingredients on the dry and mix to make a dough. Add more flour if too wet or add more water if too dry. Dough should be sticky.
Let the dough set for 15 to 20 minutes.
Mix dough and let rise for 30 minutes.
Pour out on a work board and dusted with all purpose gluten-free lour. Have extra flour for shaping into desired loaves or rolls. Place on sheet pans and/or in loaf pans and let rise for an additional 40 minutes or until doubled in bulk.
Bake in oven for 20 minutes. Rotate pans. Bake an additional 15 to 20 minutes or until golden brown and make a hollow sound when they are tapped.