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Dairy-Free, Egg-Free Flaxseed Meal Chickpea Rolls
MAKES 12 ROLLS
A mixture of flaxseed meal and warm soy milk or rice milk replaces eggs and helps create lift in these wholesome vegan rolls.
1½ cups soy, rice or almond milk, divided, more as needed
4 tablespoons flax meal
2¼ cups High-Protein Power Flour Blend
¾ cup chickpea flour or buckwheat flour
1½ teaspoons xanthan gum
1 teaspoon salt
3 teaspoons instant active or dry active yeast
1 teaspoon baking powder
¼ cup shelled, raw sunflower seeds
3 teaspoons poppy seeds
3 tablespoons safflower oil
3 tablespoons honey
1. Line two baking sheets with parchment paper.
2. Heat ¾ cup milk until very warm. Combine with flax meal and let sit until very thick, about 10 minutes.
3. In the bowl of a heavy-duty stand mixer or a medium-size mixing bowl, combine flour blend, chickpea flour, xanthan gum, salt, yeast and baking powder and blend well. Add sunflower and poppy seeds and blend.
4. Warm remaining ¾ cup milk. In a separate bowl, combine oil, honey and milk. Add to dry ingredients and add flaxseed meal mixture. Beat for 3 to 5 minutes or until smooth and thick. Add additional warm milk, 1 teaspoon at a time, as needed, to create a smooth and shiny dough.
5. Using a ¼-cup scoop, drop dough in roll-size pieces onto prepared baking sheets. Smooth rolls using a sheet of oiled plastic wrap. Cover with plastic wrap and allow to rise until doubled in size.
6. Preheat oven to 350°F. Brush tops with additional milk, if desired, for a shiny finish. Bake in preheated oven for 20 minutes or until a toothpick inserted in the center of a roll comes away clean.
TIP For Flaxseed Meal Chickpea Bread, lightly oil a 9x5-inch loaf pan. Transfer dough to prepared pan. Cover with plastic wrap and allow to rise to the top of the pan. Bake in preheated oven for 45 to 50 minutes or until an instant-read thermometer registers 190°F to 200°F.
Each roll contains 209 calories, 7g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 434mg sodium, 33g carbohydrate, 3g fiber, 5g protein.
MAKES 3¾ CUPS
This multi-purpose, multi-grain blend packs a good amount of protein and fiber.
1½ cups sorghum flour
1 cup brown rice flour
1 cup tapioca starch/flour
½ cup cornstarch or potato starch (not potato flour)
3 teaspoons xanthan gum
1½ teaspoons salt
1. Blend well. Place in tightly sealed container and refrigerate.
Each ¼ cup contains 121 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 234mg sodium, 27g carbohydrate, 2g fiber, 2g protein.
Reprinted with permission from Gluten-Free Makeovers (Da Capo Press), by Beth Hillson.