Gluten-free vegan oat & chia rolls recipe
This week in Time, Dr. Oz talks about “What to Eat Now”, and gluten-free grains are mentioned. Fifteen percent of Americans are interested in gluten-free foods and one of the top requests I get is homemade gluten-free, dairy-free bread that is transportable to work and school. Eat these rolls now and you will be happy (except raw foodists)!
This delicious oat bread is free of many of the common allergens: wheat, dairy, soy, milk, eggs, and peanuts that cause so many people problems, but high in flavor. Each roll contains more than 3 grams of fiber (10% recommended daily intake) and over 800 milligrams of anti-inflammatory omega-3 oils due to the chia seeds and flaxseed meal. Chia seeds are a nutritional bonanza in a tiny package. Each tablespoon contains 65 calories, 2.5 grams protein, 5 grams of fiber and 1755 milligrams of omega-3 oils, plus they are chock full of B vitamins and alkalizing minerals such as calcium, phosphorous and manganese. Gluten-free can be delicious, vegan and healthy.
These rolls have a crispy crust, a delicate inside and a wonderful wholegrain flavor. I love them toasted and of course fresh from the oven. They are also delicious with raw nut butter and local honey during lunch at work or school. Enjoy!
Gluten Free Oat Rolls with Chia Seeds
(Makes 12 rolls)
1 cup gluten free oat flour
1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup potato starch
1/2 cup tapioca starch
3 tablespoons honey (or your favorite type of sugar)
1 tablespoon sesame seeds
4 tablespoons chia seeds
2 teaspoons xanthan gum
1 teaspoons salt
2 ½ teaspoons dry yeast granules (not quick-rise)
2 tablespoons flax seed meal
1 3/4 cups water (110°F)
Corn meal
- Spray a 12-cupcake baking pan with baking spray and sprinkle with corn meal.
- Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 1-2 minutes.
- Scoop dough for rolls into prepared cupcake pan with an ice cream scoop. Cover with a light cloth and let rise in a warm place (about 80°F) for 40-50 minutes, until dough has slightly more than doubled in size.
- Place shelf in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven).
- Bake in center of preheated oven for 15-25 minutes. Rolls should have a hollow sound when tapped on the sides and be light golden in color. Instant read thermometer should register about 200°F. You can bake them longer to make a thicker crust; the color will deepen, and the internal temperature will continue to rise. Remove rolls from pan and cool on a rack.
Rolls can be stored in refrigerator for up to two days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Refresh rolls with a sprinkle of water and rewarm in 350°F preheated oven; wrap in foil if you do not want a crisp crust (but open the foil for the last five minutes). Or microwave rolls for 15 seconds and then lightly toast.
