Walnut Bread Rolls - Makes 8 rolls
- 200g gluten free plain flour
- 100g cornflour
- 100g ground walnuts
- 2tsp xanthan gum
- 1tsp salt
- 2tsp caster sugar
- 4tsp (2 x 7g sachets) dried yeast
- 30ml sunflower oil
- 1 egg
- 360ml lukewarm 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
Grease a large baking tray.
Blitz the walnuts in a food processor until finely ground.
Mix together the gluten free flour, cornflour, ground walnuts, xanthan gum, salt, caster sugar and yeast in a large bowl.
Measure the sunflower oil, egg and water together.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Stir in the roughly chopped walnuts.
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.
Wet your fingers and mould each roll into the shape required.
Leave in a warm place to prove for 30 minutes.
Preheat the oven to 200°c / 400°f / gas mark 6.
Bake for 18 minutes until golden brown. Tap the bottom of a roll. It is cooked if it sounds hollow.
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 using melted butter in place of sunflower oil and / or milk in place of water for flavour. Using milk will give the bread a closer texture.
Try exchanging the walnuts for other nuts.
Makes a good accompaniment for cheese and chutneys.