Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.
Transfer the flaxseed powder into a large bowl, along with the gluten-free flour, baking powder, bicarbonate of soda and salt.
Mix very well, ensuring you’ve got rid of any clumps of flaxseed powder.
Add the vinegar, maple syrup and almond milk and mix again - add the almond milk a small amount at a time, to make sure you don’t add too much.
Leave the batter to sit for 5 minutes to allow the flaxseed powder to absorb the excess liquid before shaping the rolls.
Divide the dough into 8 by keeping the dough in the bowl and using a spoon to divide it into half, then half again, and half again.
Put a small amount of flour on a plate (for shaping the dough).
Use the spoon to scoop up one eighth of the mixture.
Use your hands to roll it into a round ball, using some of the flour on the plate to help with shaping.
Place it into a large greased baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Repeat until you use up the rest of the dough.
Make sure that the rolls are all touching each other - this will help them become fluffier as they will push together as they bake.
Brush over a small amount of almond milk over the tops of the rolls, using a pastry brush or your fingers.
Bake in the oven for 15 minutes, until slightly risen and an inserted skewer comes out clean.
Best eaten when fresh, but keeps covered in the fridge for up to a few days. If not eaten on the day, slice in half and put in the toaster.
*You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour. You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder. Store-bought flaxseed meal isn’t fine enough for making these dinner rolls.**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the rolls fluffy. Can be replaced with lemon juice.***You can omit the maple syrup to make these free from sugar.