Makes about 18 buns
These gluten-free rolls are a delicious accompaniment to soups and stews. They are also great for sandwiches to tuck into lunch bags.
1 1/4 cups (310 ml) warm water, divided, plus extra
1 tsp (5 ml) sucanat or coconut sugar
1 Tbsp + 1/2 tsp (22 ml) active dry yeast
1/2 cup (125 ml) raw pumpkin seeds
1/2 cup (125 ml) millet flour, plus extra for dusting pan
1/2 cup (125 ml) quinoa flakes
1/2 cup (125 ml) tapioca flour/tapioca starch
1/2 cup (125 ml) brown rice flour
1/2 cup (125 ml) sorghum flour
2 tsp (10 ml) xanthan gum
1/4 cup (60 ml) pumpkin purée
2 Tbsp + 1 tsp (45 ml) extra-virgin olive oil, plus extra for dusting pan
3 tsp (15 ml) maple syrup or honey
1 tsp (5 ml) apple cider vinegar
1 Tbsp (20 ml) flaxseeds, as garnish (optional)
In bowl stir together 1 cup (250 ml) warm water, sucanat and yeast. Set aside for 5 minutes to allow yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive and you will need to repeat this step with a new pack of yeast.)
Meanwhile, in food processor pulse pumpkin seeds until finely ground. Add millet flour, quinoa flakes, tapioca flour, brown rice flour, sorghum flour and xanthan gum. Pulse until quinoa flakes are finely ground.
In bowl of stand mixer fitted with the paddle attachment, stir together yeast mixture, pumpkin purée, remaining water, eggs, oil, maple syrup and cider vinegar until well combined. Add flour mixture and mix on low speed. Increase speed to medium for 1 minute. Dough should be consistency of thick muffin batter; if not, add another 1/4 cup (60 ml) water and mix at medium speed for 2 minutes.
Prepare 2 muffin tins by lightly greasing with oil and flouring with millet flour. Tap pan upside down over sink to eliminate extra flour.
Using large spoon or ice cream scoop, portion out dough into prepared muffin tins. Cover with towel and set aside in warm spot until buns double in size, approximately 30 minutes.
Meanwhile, preheat oven to 350 F (180 C).
Brush each bun lightly with water and sprinkle with flaxseeds, if desired. Bake until buns are golden brown and sound hollow when tapped, about 30 to 40 minutes. Let cool in pan for 10 minutes, then transfer to wire rack to cool completely before serving.
Each bun contains: 506 kilojoules; 4 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 16 g carbohydrates (1 g sugars, 2 g fibre); 21 mg sodium
source: "Homemade Bread", alive Australia #20, Winter 2014
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