White bread rolls

• 200g gluten-free plain flour
• 100g cornflour
• 100g ground almonds
• 2 tsp xanthan gum
• 1 tsp salt
• 2 tsp caster sugar
• 4 tsp (2 x 7g sachets) dried yeast
• 40ml dairy-free margarine
• 360ml lukewarm plant-based milk – just warm, if the water is too hot it can make the yeast inactive.

Grease or line a large baking tray with greaseproof paper.

Weigh the gluten free flour, ground almonds, cornflour, xanthan gum, salt, caster sugar and yeast in a large bowl. Place the yeast on the opposite side of the bowl to the salt and sugar as they can make the yeast inactive. Stir together.

Weigh the dairy-free margarine and melt in the microwave. Measure the plant-based milk.
Pour the margarine and plant-based milk 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.
10 minutes before baking, preheat the oven to 220°c / 200°c fan oven / gas mark 7.

Bake for 14 -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.