Wheat-Free Bread Rolls

March 25, 2013

This is a great one I found while looking for wheat free bread products!


70 g rice flour
90 g tapioca flour
70 g cornflour
1 tbsp potato flour
1 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
tsp baking powder
½ tsp salt
tbsp sugar, divided
225 ml warm water
tsp dry yeast granules
1 tsp vinegar
1 med. egg, beaten
2 tbsp olive oil or flavourless oil

preheat oven: 190°C, 375°F, Gas 5

1. Lightly oil 6 baking rings (approx. 3½” diameter), place on a baking tray.
2. In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside.
3. Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.
4. In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture.
5. Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes).
6. Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.)
7. Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes.
8. When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack.

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