• 1 cup (120 g) Farine d’avoine utiliser certifié sans gluten si nécessaire
  • 1/4 cup (40 g)< /span> < span class="wprm-recipe-ingredient-name">farine de riz blanc
  • 1 /4 < span class="wprm-recipe-ingredients-unit">cup ( 28 g) farine d’amande
  • 1/3 < span class="wp rm- recipe-ingredients-unit"> cup (40 g) amidon de tapioca
  • < li class="wprm-recipe-ingredients " style="list-style-type : disc ;" > 1/3 < span class="wprm-recipe-ingredients-unit">cup ( 53.33 g) fécule de pomme de terre

  • 1/2 to 3/4 càc < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2"> sel
  • 1.5 càc Levure en poudre
  • 1/2 tsp (0.5 cc) origan


  • In a bowl, whisk together all the dry ingredients for the bread and set aside.
  • In another bowl, mix the water, yeast and sugar and leave to foam. 5 minutes. Add the flax and mix. Leave for a minute.
  • Dry to wet. Add yoghurt and oil and mix well. The mixture will be a hard, sticky dough-like dough. Cover and let the sticky dough rest for 20 minutes.
  • Grease or line an 8-inch cake or pie pan. Using flour or oil, use your hands to form the dough into small balls (1.5 inches or more) and place them 1/2 inch apart in the pan.

  • Spray water liberally onto the balls and leave for 10 minutes. Spray or brush the rolls generously with olive oil. Sprinkle with garlic and basil. Cover and let stand near the preheated oven for 10 to 15 minutes. Let the buns grow to at least 1.5 times the original. Preheat the oven to 190 °C.
  • Lightly cover the shape with parchment paper or place aluminum foil on top (important to cover the pan to trap the steam). Bake for 24-25 minutes.
  • Remove the buns from the oven and let them rest, partially covered, for 10 minutes. Remove from the pan and serve with vegan butter. You can brush the buns with some vegan butter or extra olive oil before serving.
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