1/3 Cup Brown Rice Flour
1/3 Cup Buckwheat Flour
2/3 Cup Chickpea Flour (also called Besan)
2/3 Cup Sweet Rice Flour
½ Cup Cornstarch
½ Cup Tapioca
1 Tablespoon yeast
2 Tablespoons Unflavored Gelatin
½ teaspoon Onion powder
2 teaspoon Sugar
1 ½ teaspoon Salt
1 Tablespoon Guar Gum

2 Tablespoons Flaxseed, ground
6 Tablespoon Hot Water
2 Eggs

 ¼ Cup Oil
1 Teaspoon Vinegar
1 Cup Warm Water

Combine the Flaxseed and the hot water and let sit for 10 minutes. 

Combine all the dry ingredients. 

Mix together the oil, vinegar, eggs and Flaxseed mixture. 

Slowly add the dry ingredients.

Add the warm water.  It will look like a thick cake batter.

Divide the batter into the 10 forms/molds.  Let rise 1 hour.  Watch these for they have a tendency to spill over the sides of the forms.

You can top these with salt or sesame seeds if you desire.

Bake in a 400 degree F oven for 20 min.  Cool and then slice in half.

These freeze well with parchment paper or wax paper.  To defrost: wrap in a wet paper towel and place in microwave for 1 minute.  If you do not want to freeze these keep them in the refrigerator for about two weeks.

If you divide these into 10 rolls they are about 260 calories. 

Note: the Flaxseed and water combination serves two purposes for me. One is an egg substitute.  It replaces 2 eggs.  Two is that it adds Omega 3’s to the recipe.