Gluten Free Teff Flour Rolls
1 2/3 cups warm milk
4 teaspoons yeast
1 teaspoon sugar
365 grams of Caroline’s All Purpose GF Mix
50 grams Teff Flour
4 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons pysillium Husk (not powder)
3 eggs, large
2 teaspoons vinegar
2 tablespoons oil (I used canola oil, you could also melt butter or lard etc).
Place in 2 cup measure milk, yeast and sugar. Let sit 10 minutes.
While milk and yeast mixture are sitting put the dry ingredients into a bowl and stir with fork to distribute the ingredients.
Place milk and yeast mixture into mixer bowl or bread machine pan. Pour the dry flour mixture over top. Add the eggs and the oil. Using the Bread Machine or Stand Mixer – mix for 10-15 minutes until it is well mixed.
This will be a very thick “batter”. Use an 1/4 cup ice cream scoop to scoop out the dough. Put some oil on your hands and lightly roll and shape into a ball. Place on greased baking sheet . Lightly oil the tops of the buns or the piece of plastic. Cover with plastic (a cut open bag works well). Place in a nice warm spot and let rise 60 minutes or until risen and light. If your room is very warm this could be shorter. Bake at 375 for 12-15 minutes or until light brown. Cool. These can be frozen. They thaw well – warming them up in the microwave is also very good.
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Can you double or triple this recipe?
Yes you can.