From: The Whole Life Nutrition Cookbook
These gluten free dinner rolls are quick to prepare and quick to bake. If you don’t have fresh rosemary then skip it. The dried is too dry for these rolls. Serve with Thanksgiving dinner or a warming winter stew or soup. So yummy!
- 1.5 cups warm water
- 1 tsp whole cane sugar
- 1 package active dry yeast
- 3 tbls honey or maple syrup
- 3 tbls extra virgin olive oil
- 1 tbls apple cider vinegar
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup teff flour
- 1/2 cup arrowroot powder
- 1/2 cup tapioca flour
- 1.5 tsp xanthan gum
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup kalamata olives
- 2 to 3 tbls chopped fresh rosemary
Preheat oven to 200 degrees and use coconut oil to grease a 12 cup muffin pan.
Place the warm water and teaspoon of sugar into a small bowl. Make sure water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become foamy or bubbly. If not, start over with fresh yeast and water.
Add honey, olive oil, and apple cider vinegar. Stir well with a fork or wire whisk.
In a large bowl, add the remainder of the dry ingredients. Combine with a wire whisk.
Pour the wet ingredients into the dry ingredients and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 30 to 60 seconds or so until the batter thickens and becomes smooth.
Quickly add the chopped olives and rosemary and stir into batter. Spoon batter into oiled muffin cups (about 2/3rd full). Place pan, uncovered into the 200 degree oven. Let rise for 20 to 25 minutes with the oven door cracked open.
After they have risen, close the oven door and turn the oven temperature up to 375 degrees. Bake for 20 minutes. Allow the rolls to cool for a few minutes in the pan and then remove each roll with a knife and place onto a wire rack to cool.
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