Question ID: 3000-14008-0-2-3-4
Recipe Description
makes 4 rolls (do not more than double the recipe -- see explanation in next step)100 g. gluten free oat flour1 Tbsp. chia seeds or ground flax seeds1 Tbsp. psyllium1/4 tsp. salt1 Tbsp. oil1 2/3 dl. cold watercoconut milk for brushing, optional
Mix together all ingredients. Keep stirring till dough has thickened enough to hold its shape. You will see that air bubbles have been incorporated.
Quickly spoon out the dough and roll it with moist hands. If you let the dough thicken too much before it is shaped, you will squeeze the air bubbles out of it, and the rolls will become compact. Do not more than double the recipe (8 rolls) unless you are two people to shape the rolls and work quickly.Optionally brush the rolls with coconut milk for a golden crust.
Immediately bake the rolls at 200 degrees Celsius for about 20 min. or until they sound hollow when tapped on the bottom. Again, if you allow the rolls to wait too long before they are baked, the dough will firm up too much, and the air bubbles will not be able to expand, resulting in denser rolls.
Serve with sweet or savory spread or just butter. The rolls themselves have a slightly sweet flavor from the oats.The rolls only keep fresh a couple of days at rooms temperature, so freeze them if needed.If you enjoyed this instructable, please vote for me in the glutenfree challenge. Thanks!
Question & Answer
Question: Select the incoherent image in the following sequence of images.
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