Soft Homemade Gluten-Free Herb Rolls Made with Chickpea Flour ✨🍞🌿
Ingredients:
1 3/4 cups / 210g chickpea flour (besan)
1/4 cup / 30g tapioca starch
1 tablespoon / 15ml maple syrup or agave nectar
1 1/2 teaspoons / 6g instant yeast
1 teaspoon / 6g salt
1 tablespoon / 5g mixed dried herbs (like rosemary, thyme, sage)
1 cup / 240ml warm water (approx. 110°F / 43°C)
2 tablespoons / 30ml olive oil, plus extra for greasing
Directions:
1. Grease 8 cups of a standard muffin tin with olive oil.
2. In a large mixing bowl, whisk together the chickpea flour, tapioca starch, maple syrup (or agave), instant yeast, salt, and dried herbs.
3. Add the warm water and 2 tablespoons of olive oil. Mix vigorously with a spatula until a smooth, thick, sticky batter forms. Ensure there are no lumps.
4. Cover the bowl tightly with plastic wrap and let the batter rise in a warm spot for 60-90 minutes, until it's visibly puffy and nearly doubled.
5. Gently deflate the batter by stirring it briefly. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. Cover the muffin tin loosely and let the rolls rise again for 20-30 minutes.
7. Preheat oven to 375°F / 190°C.
8. Uncover the rolls. You can gently brush the tops with a little more olive oil if desired.
9. Bake for 20-25 minutes, until the rolls are golden brown, puffed up, and a tester inserted into the center comes out clean.
10. Let the rolls cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack. Serve warm for the best fluffy texture.
Recipe Information:
Preparation Time: 15 minutes | Rising Time: 1 hour 30 minutes | Cooking Time: 20-25 minutes | Total Time: Approx. 2 hours 10 minutes | Calories per Serving: Approx. 140 per roll | Number of Servings: 8
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