I have revised this recipe a bit after I realized that the trick to having the lightest fluffiest rolls, was to have the dough be VERY VERY wet - like mashed potatoes! Although this makes rolling out rolls a bit harder (you must put oil on your hands and then lightly sprinkle the very wet dough with a bit more sorghum flour to keep it from sticking to you) the finished product is infinitely better. Though this recipe does use a bit of sugar (for the yeast to rise) it need not use salt, nor oil in this bread (save for that quarter teaspoon I rub on my hands to keep the dough from sticking when I form the rolls.) It does use flour, and whole boiled potatoes, and it can be made from start to finish in under 3 hours. The dough is very versatile too -- It can be shaped into dinner rolls, bread sticks -- I even formed it into a braided bread once too. And would you believe it makes a great cinnamon bun too and even a pizza crust ? (Those will be other posts!)
It was my daughter's comment -- that she loved the crust the most, that got us to shape these into the longer bread-sticks you see in the photo -- since they are mostly crust. Hot out of the oven these are pretty amazing (and easy to over-eat too.)
Light and Fluffy Gluten- Free, Oil-Free, Egg-Free and Dairy-Free Potato Bread Rolls:
4 TBS raw sunflower seeds
1 ¼ cups water
3 TBS apple cider vinegar
4 medium potatoes
1/3 cup water
1 cup of warm water (about 100 F -- not too hot or it will kill the yeast)
4 tsp of bulk baking yeast (two packets)
3 TBS Cajun crystals, Florida crystals, or other granulated sweetner
2 tsp salt -- optional (I completely omit this when I am making just for my family!)
1 TBS Olive oil -- optional (Add's moisture -- but I leave it out when making for those who need oil-free food.)
3 cups Namaste Gluten Free Flour Blend
1 cups of Sorghum flour
1/2 cup ground golden flax seed
- Place the sunflower seeds and 1 ¼ cups of water in a blender and blend on high until turned into milk – with no seed parts visible.Transfer to a bowl and add the vinegar and allow to set, while you do the next step.
- Wash and peel the potatoes and place them in pot and cover with water and boil until soft (about 20 minutes). Then remove them from the water and mash them with a potato masher, adding the 1/3 cup of water to make, “mashed potatoes.” Measure out 2 cups of these for use in the rolls.(You can eat or store the remaining mashed potatoes.)
- While the potatoes are boiling, mix the 1 cup of warm water, yeast and Cajun crystals in a large bowl.
- Once you have made the mashed potatoes, add these to the yeast mixture (but do not add them if they are very hot – this might kill the yeast!) and blend until smooth. Allow to sit for 5-10 minutes until potatoes start to get a little foamy.
- Mix the Salt and oil (if using) into the sunflower seed milk and then stir this into the potatoes.
- Add in the two flours and mix as well as you can with spatula or spoon, then use your hands when it gets dough-like and kneed it for a couple of minutes until everything is well-blended and smooth.
- Preheat the oven to 200 degrees and then turn it off.
- Line a large cookie tray with parchment paper and rub about ¼ tsp of olive or other oil on your hands. Then form the dough into golf-ball sized balls or roll into bread rolls about the thickness of your thumb and 6-8 inches long. Set these on the tray at least half an inch from each other.
- Place the tray into oven. Set a wet cloth napkin on a rack just above the rolls and allow to rise in the oven for 30-45 minutes.
- Remove from oven (including napkin) and preheat oven to 375. Bake for 20-25 minutes – just until they start to brown.