Panecillos sin gluten (Veganos)

Ingredientes

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 3/4 cup tapioca starch
• 1/2 cup + 1 tablespoon sorghum flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup + 1 tablespoon water
• 1/4 cup coconut oil, melted
• 1 tablespoon dried oregano, for sprinkling

Preparación

1. 1

   Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat

2. 2

   Prepare the flax egg by combining the flaxseed meal with the water and letting it sit in the refrigerator for 15 minutes

3. 3

   In a medium bowl, combine tapioca starch, sorghum flour, salt and baking powder and mix well

4. 4

   In a large bowl, whisk flax egg with water and melted coconut oil until combined

5. 5

   Add dry ingredients to the wet ingredients and mix very well until you get a thick but moist dough

6. 6

   Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (I managed to get 6 small balls)

7. 7

   Place balls of dough on the prepared baking tray about 5 inches apart and sprinkle with oregano

8. 8

   Bake for 15 to 20 minutes until the bottoms are golden brown

9. 9

   Allow the rolls to cool for at least 15 minutes before serving as they will continue to cook on the inside even after being removed from the oven