Oat Potato Bread Rolls
These delicious oat potato bread rolls are so easy to make and they have become a staple in my kitchen. They are yeast-free, gluten-free and vegan.
Equipment
- 1 High Speed Blender
Ingredients
- 200 g gluten-free oat flour
- 100 g potato starch
- 20 g tigernut flour millet flour, rice flour, chickpea flour or sunflower seed flour also work well
- 3 tsp baking powder
- 3 tbsp ground flaxseeds
- 300 ml boiling water
- 2 tbsp apple sauce unsweetened
- 1/2 tsp salt
- sesame seeds
Instructions
- Preheat oven to 200°C.
- In a medium-sized bowl, whisk together the ground flaxseeds and boiling water. Set aside for 20 minutes to thicken.
- Put oat flour, potato starch, tigernut flour, baking powder and salt into a high speed blender and process for a few seconds.
- After 20 minutes, add apple sauce to your flaxseed mixture.
- In a large bowl, combine the flour mixture with the flaxseed apple sauce mixture using your hands until well combined. Make sure not to overmix the dough, otherwise it becomes too liquidly. I used a Theromix to knead the dough for 30 seconds.
- You can now shape 6-8 bread rolls with wet hands and sprinkle with sesame seeds. Place them on a baking tray lined with baking paper and bake in the oven for 35 minutes.
- Allow your bread rolls to cool completely before serving.
Notes
- You can substitute the tigernut flour with millet flour, rice flour, chickpea flour or sunflower seed flour. I've tried all versions and they all work well.
- Make sure not to overmix the dough, otherwise it becomes too liquidly and you wont be able to shape the bread rolls. If it does happen, simply pour the dough into a muffin tin lined with cupcake liners.