I like to make up a batch of this gluten-free dough and give it to my children to knead and make shapes out of. It is a relaxing after school activity for them and they help contribute to the evening meal! Use this recipe for breadsticks or omit the dried rosemary and form dough into balls to bake into dinner rolls. You can sprinkle the tops with sesame seeds or add seeds to the dough before kneading. Try sunflower, pumpkin, flax, and poppy seeds! This recipe is very versatile, have fun with it!
Ingredients
Wet Ingredients
2 cups
warm
water
(105 to 110 degrees F)
1 tablespoons
active dry yeast
1 tablespoons
maple syrup
(or honey)
2 tablespoons
extra virgin olive oil
½ cups
ground
golden flaxseeds
¼ cups
whole psyllium husks
Dry Ingredients
1¼ cups
brown rice flour
1 cups
teff flour
¾ cups
tapioca flour
(or arrowroot powder)
2 tablespoons
dried rosemary
1½ teaspoons
sea salt
