Mini Sandwich Rolls

MINI SANDWICH ROLLS

1/2 Cup tolerated oil (I use canola oil or safflower oil.)
1/2 Cup Milk substitute
1/2 Cup Garbanzo bean flour
1/2 Cup Tapioca starch
1/2 Cup Potato starch
2 T. Sugar
1 Egg or egg substitute (I use 1 T. Ground flax seed mixed with 1/4 cup hot water, let stand a few minutes before adding to other ingredients.)
1 1/2 tsp. Xanthan gum
2 tsp. Baking powder
1/8 tsp. Salt

Preheat oven to 400 degrees.

Prepare flaxseed mixture, set aside. Mix all wet ingredients well (including flaxseed mixture). Combine all remaining dry ingredients. Mix wet and dry ingredients together. Spoon into greased muffin tins or separate into rolls (makes 6 - 8) and place on cookie sheet. Smooth tops with wet fingertips. Bake for approximately 15 minutes. Let cool slightly before removing from cookie sheet so they will not lose their shape.

This recipe makes great Sloppy Joe buns!

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