These are a test batch fot this Sunday's Easter dinner. I wanted to try baking rolls, so I searched around the internet and fiddled around with recipes until I made a gluten free, vegan version. I think they turned out really well!
2 1/2 cups of kamut and spelt flour (half and half)
1 Tbsp of Canadian Maple Syrup
1/2 tsp of salt
2 tsp of instant yeast
3/4 of a cup of warm water
flax egg substitute (1tbsp of flax seeds, 3 tbsp of water, blended)
2 tbsp of oil
Melter vegan butter
Mix half the flour with the Maple Syrup, yeast and salt. Stir in the water, flax mix, and the oil.
Cover and place in warm area (I put mine in the oven, heated no more than 150 degrees)
Let rise for about 15 minutes
Remove from oven, stir in remaining flour, knead for about 3-4 minutes
Divide into 10-12 small balls, and place in muffin trays.
Let rise for another 15 minutes.
Brush the tops of the rolls with melted margerine, (in the mean time, preheat oven to 425 degrees)
Bake for 15 minutes and ENJOY!