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Title: Flaxseed & Bean Flour Dinner Rolls
Yield: 12 Servings

Ingredients

    1/2 c  garbanzo  bean flour; (or
           -soy bean flour)
    3/4 c  cornstarch
    1/4 c  tapioca starch flour
      1 c  white rice flour
      2 ts zanthan gum
      1 ts salt
      1 ts unflavored gelatin
      4 tb brown sugar
      2 tb flax seed; ground
    1/2 c  liquid egg substitute
      2 tb margarine; melted
      1 ts vinegar
  1 1/2 c  water
  4 1/2 ts dry yeast

Instructions

Combine all dry ingredients in a medium bowl, except for one tsp sugar.
Dissolve the 1 tsp. sugar in the 1 1/2 cup warm water with the yeast. Set
aside to foam.

Beat eggs slightly, then add butter and vinegar. Using regular mixer
beaters, beat on low speed till all ingredients are mixed. Add the yeast
water. Stir liquids into dry ingredients with mixer and then beat at high
speed till just smooth. (3 - 4 min.) DO NOT OVERMIX!

Spoon dough directly into muffin tins which have been sprayed with Pam or
other non stick cooking spray. Fill to 2/3 full, or less if you wish
thinner buns. Let dough rise until doubled in bulk. Preheat oven to 400
degrees, bake buns for about 25 minutes. Cover with foil the last 15 min
to avoid burning the tops.

Notes: You may buy the flax seed whole at the health food store, and grind
it at home in small batches using your blender or food processor.

Per serving (excluding unknown items): 127 Calories; 2g Fat (18% calories
from fat); 3g Protein; 23g Carbohydrate; 0mg Cholesterol; 223mg Sodium

>From: Lynda Swink

- - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g
Protein; 22g Carbohydrate; trace Cholesterol; 223mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

NOTES : I have modified this recipe a bit by substituting margarine for
the butter, and liquid egg substitute for the two eggs in the
original recipe.(make sure it is labeled suitable for baking!)
Also, I have never used the gelatin called for in the original
recipe. It does not seem to make a difference.

Some may wonder what the vinegar is for...it is a dough
conditioner and is vital to the texture of the finished product. I
can assure you that the vinegar makes no impression on your taste
buds. :-D Also, you may think that the sugar is excessive.
However, it is eaten by the yeast in the rising process (sugar
feeds the yeast in place of the gluten usually found in wheat
flours).

As this is a gluten free bread you will only have to let it rise
once in the pan and then bake it. No tedious kneeding will be
necessary. (nor is it recommended)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Adris

Preparation Time: 0:00

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