Fresh baked soft rolls can make any meal special. These rolls make tasty burger buns too. I am enjoying gluten-free baking more and more.
2 cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting)
1/4 cup ground golden flax seeds
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
2 Tablespoons poppy seeds or sesame seeds
2 Tablespoons unsweetened nondairy milk or water.
Preheat oven to 400F.
In a large bowl mix together the rice flour, tapioca, garbanzo flour, flax seeds, baking soda. Pour in the water and vinegar and make a dough. Let dough sit for about 10 minutes. Line one large baking sheet with parchment paper. Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball. Dust hands each time with flour before forming a bun. Repeat until all the dough is used up. Using a food brush, lightly coat the tops and sides of each roll with non dairy milk or water. You can also use the brush to smooth out the dough. Sprinkle seeds on top of each roll. Bake for 15 minutes. Let cool, and serve.