White Bread Rolls - Makes 8


  • 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
  • 40ml dairy free margarine
  • 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. Preheat the oven to 200°c / gas mark 6.
  2. Grease or line a large baking tray.
  3. Mix together the gluten free flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar and yeast in a large bowl.
  4. Weigh the dairy free margarine and melt in the microwave. Measure the dairy free milk.
  5. Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
  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 for 30 minutes to prove.
  9. Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
  10. 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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