Gluten Free, Yeast Free and Vegan Bread Rolls
This recipe for Gluten Free Bread Rolls turned out well for those that are needing a bread option for the table. I did find that it had a baking powder aftertaste, so I will need to alter that next time I make these. Super easy to do and quicker than making a whole loaf of bread.
Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Servings 12 Muffins/Rolls
- 3 1/4 cups Bob Red Mill 1 to 1 baking flour
- 5 tsp baking powder I felt this was a little much.
- 1/2 tsp sea salt
- 2 cups water I used warm water
- 1/4 cup Organic coconut oil
- Seeds: As much as you want Pumpkin, Sesame, Poppy seeds, etc.
Preheat oven to 400 degrees.
Mix all the dry ingredients in a stand alone mixer.
Add water and oil and mix well.
Grease a muffin pan with coconut oil and with a tablespoon, scoop out and fill tins 3/4 of the way full.
Place muffins/rolls into oven and let bake for 35 minutes. You may have to go longer. Check centers of the muffins with a knife to see if they are done.