Gluten-free Coconut-Oat rolls

Ok, I'm curious; how many gluten free people are out there???

Are you Gluten-Free??

Do you like the GF bread choices out there?

Well, this is my first attempt at making up my own recipe for some GF dinner rolls. I have never been a fan of gluten-free breads because most of them have the consistency of cardboard...and they are just plain and flavorless.

I would have to say that these tasted really good! They are way better, though, served fresh and hot...with butter!

There is definitely a science to baking, and entering the gluten-free realm is certainly going to complicate that aspect of science. I'd encourage you to play around with a few recipes to see if you too dare to venture into the GF world....or just visit for a day:-)  

1 1/8 cups warm water
1 Tbsp honey (or sugar)
1 packet of yeast (2 1/4 tsp)

2 Tbsp ground flax seed (preferably finely ground golden)
4 Tbsp hot water

2 eggs
2 Tbsp olive oil
1 Tbsp honey (or sugar)

1 cup all purpose gluten-free flour
1/2 cup tapioca flour
1 cup coconut flour
1/2 cup oat flour
2 tsp xanthan gum
1 1/8 tsp sea salt

Directions:

1. Grease a 12 muffin tin.
2. In a small bowl, combine warm water, honey, and yeast. Al Garcialow to stand for about 10 minutes.
3. In another small bowl, mix together ground flax seed and hot water. It will thicken and form a slurry. Set aside to cool.
4. In a mixer, beat the eggs on high for 5 minutes. Add oil and honey beat for another 2 minutes. Add flax seed slurry.
5. In a large mixing bowl, whisk together dry ingredients: sorghum flour, tapioca starch, millet flour, brown rice flour, xanthan gum, and salt. Add proofed yeast and egg mixture and stir until combined; it will be the consistency of a thick drop-biscuit batter.
6. Divide the dough evenly between the muffin cups (I used my large cookie scoop).
7. Cover with a towel and allow to rise in a warm place for 45 minutes (if it’s chilly in your kitchen, you can either 1: turn the oven on to the lowest setting and place the muffin tin about 6 inches from the oven vent, or 2: set your oven to preheat to 300 degrees but turn off after about 30 seconds, then set the muffin tin in the oven to rise).
8. Preheat the oven to 350 degrees (if you have convection, use it! And if you did your rise in the oven, no need to remove the tin while it pre-heats). Bake for 20-25 minutes until the edges are golden brown and the tops are very firm.
9. Remove rolls to a wire rack to cool. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months (wrap individually for best results in the freezer).