These bread rolls are inspired by a bread loaf I made with beans during our frugal food challenge in June. My daughter is very sensitive to gluten, so I want to come up with a gluten-free bread that is not dry and taste like well normal bread. I found this dough easy to handle and the bread has a nice sponge texture.
- 2 cups water
- 2 cups almond milk
- ½ cups cooked and cold beans (I used chickpeas this time, but any bean or lentil will work)
- 1/2 cup gluten-free oats 4 tbsp
- 2 Tbsp Psyllium husk
- 4 Tbsp olive oil
- 2 Tbsp maple syrup
- 3 tsp salt
- 700 grams of gluten-free flour
- 50 grams of dry instant yeast.
- Almond milk to brush rolls with.
- Blend milk, water, maple syrup and beans in a blender or food processor until completely smooth.
- Gentle heat the liquid in a pot on low heat until finger warm (110-115F).
- Meanwhile mix half of the flour, salt and yeast in a large mixing bowl.
- Remove the pot of the stove and add psyllium husk and oats and stir.
- Set aside for 5 minutes.
- Add to the flour mix and mix well.
- Add the remaining flour until everything is combined.
- It should be a sticky dough.
- Turn onto a floured surface and gently roll into a log and cut into 25 pieces.
- Dust your hands with flour and roll pieces into balls and place on a baking sheet covered with a parchment paper.
- Cover and let rise for 30 minutes.
- Preheat oven to 425F.
- Brush each roll with room temperature almond milk.
- Bake for 15-20 minutes, until golden brown.
Enjoy!!!
