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Bread rolls

These fresh bread rolls could be served with soup or filled with your favourite fresh ingredients for a tasty (packed)lunch. Wheat free, gluten free, nut free, dairy free.

Customer Rating:
5.0 (2 votes)

Posted by: gareth
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

4

Courses etc.

Baking Savoury
Nibbles and Snacks
Side dishes

You will need

IngredientAdd
70g rice flour
90g tapioca flour (manioc starch) More products
70g cornflour
1 tbsp potato flour
1tsp xanthum gum More products
1 tsp (unflavoured) vegetarian gelatine More products
1½ tsp baking powder More products
½ tsp salt More products
1½ tbsp sugar More products
225ml warm water
2¼ tsp dry yeast flakes
1 tsp vinegar
1 medium egg (beaten)
2 tbsp olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Lightly oil 6 baking rings (3½" diameter), place on baking tray.
  • Mix in a bowl: the rice flour, tapioca flour, cornflour, potato flour, xanthum gum, gelatine, baking powder and salt. Set the bowl aside.
  • Add 1 tsp of sugar to the warm water and sprinkle in the yeast, set aside to foam.
  • •In a new bowl mix together: remaining sugar, vinegar, egg, and oil. Add the yeast mix.
  • •Pour the liquid into a well made in the middle of the dry flour mix.
  • Mix throroughly and beat until smooth.
  • Spoon the mix into the rings, cover lightly with cling film and allow to rise in a warm (not hot) place until double the volume (approx 45 mins).
  • Bake in a preheated oven (375°/ gas mark 5) for 20 minutes.
  • When removing the rolls from the oven, remove them from the rings at once and leave to cool on a wire rack.

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