My dad has a few mottos in life, and one of his favorites is “practice makes perfect”.
I remember riding around on my bicycle in our backyard, falling down repeatedly, while my dad stood by one side and watched, until I finally got around riding without falling.
I also remember working on math problems, my dad telling me not to give up, as I tried to figure out a way to solve them, practicing until I eventually did.
Since I was a little kid, my dad ingrained in us children that with determination and constant effort, we can become good at whatever we put our heart to.
Growing up, I saw that in his actions, as he worked his way up from studying his ACCA to finally becoming a financial controller. I saw him doing his homework and reading late into the night, in an effort to improve on his skills.
It’s my dad’s unwavering determination that commands my admiration, and in some way, that’s rubbed off on me. I am my father’s daughter after all, and when I can’t quite get something right, I don’t give up. Instinctively, I think of my dad’s motto “practice makes perfect”, and decide that I’m going to practice the crap out of it.
I guess it’s the same with my new foray into egg-free and dairy-free baking. It’s definitely not easy baking without eggs (trust me!), and it takes more than quite a few trials and errors to get the consistency right. But three weeks into this new dimension of baking and I’m feeling a little less uncomfortable.
I told you that I’m going to take this egg-free challenge by its horns, and work hard at it. And I’ve been practicing.
It’s been difficult, it’s been frustrating, but mostly, it’s been rewarding and a heck of a lot of fun. Since I never know how to results are going to turn out, I usually end up surprised, and some times, when it’s actually a good surprise, I know it’s definitely worth posting the recipe on this blog.
So today… I’m incredibly excited to be introducing these gluten-free bread rolls (that are also egg-free and gluten-free)!!!
This recipe uses a flax egg to bind the ingredients together and doesn’t require any yeast at all. (In case you don’t know what a flax egg is, and why on earth we are using it, please read my tutorial on how to make a flax egg).
I first found the original recipe on Detoxinista, but had to make a few adjustments since her recipe calls for coconut flour which isn’t available in Argentina.
After playing around with the recipe a couple of times, I finally arrived at a version using sorghum flour to replace the coconut flour, adjusting the amount of water to get the right texture.
Here’s how you can make these gluten-free bread rolls today!
First up, pre-heat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat.
Prepare the flax egg by combining one tablespoon of flaxseed meal with three tablespoons of water, mix well, then let it chill in the refrigerator for 15 minutes.
In a medium bowl, combine tapioca starch, sorghum flour, salt and baking powder, and mix well. In a large bowl, whisk the flax egg together with the water and melted coconut oil until combined.
Next up, add the dry ingredients to the bowl with the wet ingredients and stir very well until you get a thick but moist dough. Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (I managed to get six small balls in total).
Place the balls of dough on the prepared baking tray around five inches apart and sprinkle the tops with oregano, then bake the dough for 15 to 20 minutes until the bottoms are golden brown.
Once the gluten-free bread rolls are done baking, be sure to allow them to cool for at least 15 minutes before serving as the inside will continue to cook even after you remove them from the oven. This is important so try not to be too impatient, it’ll be totally worth it.
Wasn’t that easy? Try these gluten-free bread rolls and let me know in the comments what you think!
I hope you’ll like them as much as Juan and I did!
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- ¾ cup tapioca starch
- ½ cup + 1 tablespoon sorghum flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ cup + 1 tablespoon water
- ¼ cup coconut oil, melted
- 1 tablespoon dried oregano, for sprinkling
- Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat
- Prepare the flax egg by combining the flaxseed meal with the water and letting it sit in the refrigerator for 15 minutes
- In a medium bowl, combine tapioca starch, sorghum flour, salt and baking powder and mix well
- In a large bowl, whisk flax egg with water and melted coconut oil until combined
- Add dry ingredients to the wet ingredients and mix very well until you get a thick but moist dough
- Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (I managed to get 6 small balls)
- Place balls of dough on the prepared baking tray about 5 inches apart and sprinkle with oregano
- Bake for 15 to 20 minutes until the bottoms are golden brown
- Allow the rolls to cool for at least 15 minutes before serving as they will continue to cook on the inside even after being removed from the oven