8 hole Yorkshire pudding or muffin tray, mixing bowl and a clean tea towel

250g FREEE Plain White Flour
40g FREEE Chickpea Flour
1 tsp FREEE Xanthan Gum
250g tepid water
2 tsp sugar
½ tsp salt
2 tbsp oil
½ tsp vinegar
2 tsp Quick Yeast
50g pumpkin seeds

200°C, Fan180°C, 400°F, Gas 6

1. Rub some oil around the inside of 8 Yorkshire or muffin tin holes.
2. Put the white flour, chickpea flour and xanthan gum into a bowl and mix well.
3. Put the water, sugar, salt, one spoon of oil, and vinegar into a mixing bowl and whisk together.
4. Add the flour blend and yeast and mix into a smooth batter.
5. Stir in half the pumpkin seeds.
6. Cover with an upturned bowl and leave in a warm place to double in size for 1-2 hours.
7. Pre-heat the oven.
8. Sprinkle the last spoon of oil over the batter and use a spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
9. Divide the doughy mass between the holes of the prepared Yorkshire or muffin tin.
10. Brush the top of each with water and sprinkle over the remaining pumpkin seeds.
11. Cover loosely with a clean tea towel and leave to rise in a warm place to double in size, about 35-40 minutes.
12. Bake for 15-20 minutes.
13. Transfer the rolls to a wire rack and allow to cool completely before slicing.