Walnut Bread Rolls - Makes 8 rolls


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground walnuts
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 2 tsp caster sugar
  • 4 tsp (2 x 7g sachets) dried yeast
  • 40ml dairy free margarine, melted
  • 400ml lukewarm dairy free milk or water – just warm, if the water is too hot it will kill the yeast
  • 50g roughly chopped walnuts.

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


  1. Grease or line a large baking tray.
  2. Blitz the walnuts in a food processor until finely ground.
  3. Mix together the gluten free flour, cornflour, ground walnuts, xanthan gum, psyllium husk, salt, caster sugar and yeast in a large bowl.
  4. Pour the liquid and melted margarine into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  5. Stir in the roughly chopped walnuts.
  6. Use an ice cream scoop or 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.

Gem's hints and tips

For a walnut loaf spoon the mixture into a greased and floured 1 lb loaf tin. Leave in a warm place to prove for 45 minutes. Bake for 35 – 40 minutes until brown all over.

Try exchanging the walnuts for other nuts.

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