Recipe of Whole-grain gluten-free oat rolls

Ingredients

• 1 1/2 cups Whole Grain Oatmeal. [300 g]
• 1/2 cups Brown Rice Flour. [100 g]
• 1/2 cups Corn Starch. [100 g]
• 1/2 cups Cassava Starch. [100 g]
• 2 tbsp Quinoa Flour
• 1 tbsp Almond Flour
• 3 tsp Psyllium Husk
• 3 1/2 tsp Baking Powder
• 1 tbsp Dry Yeast
• 1 tsp brown sugar
• 1 Egg. (Previously Shaken)
• 6 tbsp Olive Oil
• 1 tsp Salt
• 18-20 tbsp warm water.

Directions

1. 1

   In a bowl, mix all the flours and starches to form the dry mix, then add the psyllium husk and mix again so that it is well incorporated.

2. 2

   Once the base premix is ready, add the baking powder and mix well until it is well spread, then repeat with the dry yeast and brown sugar.

3. 3

   Form a hole and introduce all the wet ingredients and start mixing everything so that you eat

4. 4

   Knead a little and separate into 2 rolls, then take one of these and knead more until it has a smoother texture.

5. 5

   start to form the right texture for manipulation.

6. 6

   Knead a little and separate into 2 rolls, then take one of these and knead more until it has a smoother texture.

7. 7

   With a rolling pin, roll out until the desired thickness is left to taste and with the help of a plate, cut the dough that we will use to make the folded ones.

8. 8

   Moisten one half of the dough and then fold over it, then wet the remaining half again and fold again on top of it.

9. 9

   Cover the oven tray with non-stick paper and place the folded ones on it, then chop 4 times on the surface.

10. 10

    Turn on the oven and let it preheat for a few minutes.