White Bread Rolls - Makes 8 rolls
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 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.
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 200°c / gas mark 6.
Grease a large baking tray.
Mix together the gluten free flour, cornflour, ground almonds, 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.
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 for 30 minutes to prove.
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.