These light rolls are scrumptious, especially fresh from the oven! Resembling muffins, they’re a breeze to bake.
- gluten-free flour – 3 1/4 cups (450 g) [I recommend Bob’s Red Mill Gluten-Free All Purpose Baking Flour, combining potato starch and flours of garbanzo beans, fava beans, tapioca, and whole grain sweet white sorghum.]
- baking powder – 4 teaspoons (16 g)
- sea salt or Himalayan salt – 1/2 teaspoon (5 g)
- water – 2 cups (470 ml)
- extra virgin olive oil – 1/4 cup (60 ml)
- herbes de Provence – 1 Tablespoon
In a large bowl, combine the flour, baking powder, and salt. Add water and oil, and mix well.
Grease a 12-cup muffin pan. Spoon the batter into the pan compartments, filling evenly. Sprinkle the tops with herbes de Provence. You can also top the batter with your choice of herbs, spices, and seeds.
Place the muffin pan in the oven, and bake at 400 degrees Fahrenheit for about 30 to 35 minutes, until buns are light brown. Before removing muffins, test for complete baking by inserting a toothpick into one bun and pulling it out. The rolls are done if only a few moist crumbs stick to the toothpick, but no wet dough.