Saturday, December 17, 2011

GLUTEN FREE VEGAN ONION ROLLS

Halve a warm roll.
Slather with your favorite vegan spread.
Devour with hot soup on cold evening.
Heaven!

Ingredients:

2T yeast

1 1/2 T sugar

1 1/2 c water, 110 degrees (lukewarm)

1c cornstarch

1 1/2c sorghum flour

1/2c teff flour

1T xanthan gum

2 tsp salt

2T olive oil

1 tsp vinegar

4 1/2 tsp EnRG egg replacer mixed with 6T warm water

1/4c toasted onion flakes (my source: Barry Farm)

Instructions:

Heat oven to 375.

Mix sugar, water and yeast in small bowl. Mix salt, xanthan gum, flours on low, in mixer. When yeast mixture is foamy, add to flours. Mix egg replacer, oil and vinegar in medium bowl. Add to mixer bowl. Mix on high for 4 minutes. Oil mini-muffin pans. Sprinkle bottoms with onion flakes. Spoon batter into pans. Let rise covered in warm place for 15 minutes.

Slash tops. Spray buns with cooking spray. Sprinkle onion flakes on tops


Bake approximately 20 minutes, checking brownness and internal temperature, which should be 190 F, at 10 minutes.


FIND A SELECTION OF DELICIOUS SOUP RECIPES HERE


4 comments:

Wendy @ Celiacs in the House said...

These would be perfect with all the soup I've been making this winter. I do love onion in breads too.

G.F.Veg said...

You can freeze a bag of these and then defrost them as needed. Think I'll make more next time--these went fast!

Ellen (Gluten Free Diva) said...

These look fabulous Bernice!!!!

G.F.Veg said...

thanks, ellen-they are cute little guys, aren't they?