Vegan Gluten Free Garlic Rolls

300 g gluten-free flour mix for bread or a combination of gluten-free flours (I used Schär Mix Bread)

½ tbsp psyllium husk (omit if your gf flour mix contain it)

½ tbsp xanthan gum (omit if your gf flour mix contain it)

2 tbsp olive oil

¼ tsp salt

250 ml soda water / club soda

For yeast mix

10 g instant yeast (or double quantity for fresh yeast)

1 tbsp granulated sugar

2 tbsp lukewarm water (~38°C/100°F)

For shaping

corn starch / corn flour or gluten-free flour mix for bread

For the filling

4 cloves of garlic, chopped or pressed

2 tbsp chopped parsley

1 tbsp dry oregano

½ tbsp salt

4 tbsp olive oil

For decoration

olive oil (to get nice color)

2 tbsp grated parmesan cheese (optional)

1 tbsp sesame seeds (optional)

Mix the yeast with the sugar and warm water and leave it in a warm place for 30 min to 1 hour so that the yeast activates.

Once the yeast is ready, add the olive oil and soda water.

Sift the flour, add the salt and yeast mixture. Mix and knead well the dough.

Flour a surface and roll out the dough as rectangle as possible with the largest surface at about 44 cm / 17 ½ inches. Note that the dough is very sticky so use corn starch/corn flour as much as you can shape it without sticky to your hands.

Mix the ingredients for the filling and brush it all over the surface.

Roll up and cut into approximately 2 cm / 3/4 inch pieces.

Line a parchment paper on a large baking tray and place the rolls.

Cover the rolls (better with a second baking tray) and let it rise in a warm place for about 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise

Once the dough has raised up brush or spray olive oil so when its bake to take a nicer golden-brown color. Optionally sprinkle with grated parmesan cheese.

Bake in a preheated oven (conventional mode) at 200°C / 400°F for about 25 minutes .

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Vegan Gluten Free Garlic Rolls