This recipe is a result of some experimenting inspired by Gluten Free Girl’s recipe for dinner rolls. I made an amazing tempeh sandwich last night for dinner and toasted one this morning to have with breakfast. Spongy, airy and delicious! I almost didn’t miss the real thing.
1 cup oat flour
1 cup all purpose gluten free flour (I used Trader Joe’s; brown rice, potato starch, rice, tapioca)
1 Tablespoon xanthan gum
1 Tablespoon yeast
1 teaspoon sea salt
3 Tablespoons extra virgin olive oil (or canola; if you can tolerate dairy you can use butter)
1 1/2 cups warm water
Generously oil (if you can tolerate dairy use butter) extra large muffin tins.
Combine dry ingredients in a bowl. Add the oil (if you can tolerate dairy use butter) and combine to a crumbly mixture. Add the warm water and combine into a pancake like batter. Ladle to 1/2 fill muffin tins, cover with plastic and let rest for 30 minutes. Preheat oven to 375. Place tins in oven and bake for 40-45 minutes. Release from pans and allow to cool. I used a knife around the edges of the muffin tin on the ones that were a bit stuck.