Gluten-Free Bread Rolls

Gluten-Free Bread Rolls
 
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by oliviascotland

 
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Ingredients

Ingredients
Method
 
  • 4 1/2 oz potato flour
  • 3 1/2 oz cornflour/maize starch
  • 2 oz tapioca flour
  • 2oz ground almonds
  • 1 1/2 tspn caster sugar
  • 1 1/2 tspn fine salt
  • scant 2 tspn xanthum gum
  • 2 sachets dried yeast
  • 2oz rice or millet flour
  • 2 tbspns olive oil
  • 350 ml tepid water
Preheat the oven to 200C/Gas 8. Grease and flour a baking tray.

Sieve together the flours, salt and sugar and xanthum gum into a food processor. Add the ground almonds and yeast and pulse 2 - 3 times to mix thoroughly. In a measuring jug place 350ml of tepid (blood temperature) water, and add the 2 tablespoons of olive oil. Pour 200ml of this into the food processor and mix for 2 - 3 seconds. Pour in another 100ml of the water and oil, and mix for another 2 - 3 seconds. Then add 1 tbpsn at a time until the mixture is the consistency of a stiff Victoria sponge - it should fall off a spoon, but hold its shape well.

Place tablespoons of the mixture onto the baking tray, then smooth over the top with the back of a wet tablespoon. Bake in the oven for 15 - 20 minutes until risen, golden brown and sounding hollow when tapped on the bottom. Cool on a rack before eating. If you do eat these hot, you will find that the centres collapse, so you need them to be slightly warm or cold for the best effect.

These will keep for up to 24 hours in an airtight container, or they freeze well (just reheat for a few moments to refresh).

Gluten-Free Bread Rolls

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This recipe was uploaded by oliviascotland

 
 
This recipe originally comes from How to Cook For Allergies by Lucinda Bruce-Gardyne, but I have tweaked the ingredients and slightly changed quantities, as well as adapting the method to make gluten-free rolls that rise and taste as close to "normal" bread as possible.

Method


Preheat the oven to 200C/Gas 8. Grease and flour a baking tray.

Sieve together the flours, salt and sugar and xanthum gum into a food processor. Add the ground almonds and yeast and pulse 2 - 3 times to mix thoroughly. In a measuring jug place 350ml of tepid (blood temperature) water, and add the 2 tablespoons of olive oil. Pour 200ml of this into the food processor and mix for 2 - 3 seconds. Pour in another 100ml of the water and oil, and mix for another 2 - 3 seconds. Then add 1 tbpsn at a time until the mixture is the consistency of a stiff Victoria sponge - it should fall off a spoon, but hold its shape well.

Place tablespoons of the mixture onto the baking tray, then smooth over the top with the back of a wet tablespoon. Bake in the oven for 15 - 20 minutes until risen, golden brown and sounding hollow when tapped on the bottom. Cool on a rack before eating. If you do eat these hot, you will find that the centres collapse, so you need them to be slightly warm or cold for the best effect.

These will keep for up to 24 hours in an airtight container, or they freeze well (just reheat for a few moments to refresh).

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