Onion and Herb Rolls - Makes 8 rolls


  • ½ medium onion
  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 2 tsp caster sugar
  • 4 tsp (2 x 7g sachets) dried yeast
  • 1 tbsp fresh mixed herbs, finely chopped
  • 40g dairy free margarine, melted
  • 400ml lukewarm water – just warm, if the water is too hot it will kill the yeast

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Grease or line a large baking tray.
  2. Slice or chop the onion. Cook the onion in dairy free margarine until soft and golden. Leave to cool.
  3. Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar, yeast and mixed herbs in a large bowl.
  4. Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  5. Stir in the cooked onion.
  6. Use an ice cream scoop or a large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray to make 8 rolls, leave space in between to allow for the rolls to rise.
  7. Wet your fingers and mould each roll into the shape required.
  8. Leave in a warm place to prove for 30 minutes.
  9. Preheat the oven to 200°c / 400°f / gas mark 6.
  10. Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
  11. Leave to cool on a wire rack. Place in an airtight container and eat within two days or freeze and eat within 3 months.

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