Flax Cornmeal Rolls

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This gluten-free recipe was created by Yasmine at the Wedge Natural Foods Co-op in Minneapolis. You can find more from The Wedge at www.wedge.coop/food/.


  • 2 14 teaspoons yeast
  • 1 12 teaspoons sugar
  • 12 cup warm milk
  • 2 tablespoons ground flax
  • 14 cup cornmeal
  • 12 teaspoon salt
  • 2 cups gluten-free flour
  • 2 12 tablespoons canola oil
  • 14 cup room temp milk
  • 2 Organic Valley eggs


Mix yeast, sugar and 1/2 cup warmed milk together. Cover with a towel and set aside to let the yeast work.

Combine flour and all dry ingredients in a large bowl and mix well.

Combine the wet ingredients (except yeast mixture) in another small bowl.

When the flours are combined, make a well and begin to fold in the wet ingredients, until 2/3 of the flour is combined with it. Add the yeast mixture, and knead the dough.

Roll into a ball shape and place each roll in the greased 9" pan. They may be sticky so dust your hands with flour or cornmeal to unstick them.

Sprinkle the tops with some more flax seeds and some melted butter.

Let the rolls rise for about 4045 minutes; they should double in size. Bake at 350 F for about 20-25 minutes. 


This Guest Chef recipe has not been kitchen-tested by Organic Valley.

* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at www.wheat-free.org/wheat-free-flour.html

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