This dough is too soft to shape on a tray, so the rolls are baked in a muffin tin.
- 400 g Gluten-Free White Bread Flour Blend, plus extra for dusting, or use the quantities below:
- 70 g Gluten-Free brown rice flour
- 70 g Gluten-Free white rice flour
- 140 g potato starch
- 60 g Gluten-Free tapioca flour/ starch
- 60 g cornflour
- 2 tsp xanthan gum, level
- 1 tsp salt
- 1 tbsp caster sugar
- 7 g Gluten-Free fast-action dried yeast
- 150 ml warm milk
- 150 ml warm water
- 2 medium free-range eggs, at room temperature
- 2 cider vinegar
- 3 tbsp olive oil
- 2 tsp olive oil, for glazing
- Lightly oil and flour a 12-hole muffin tin.
- if using mini loaf tins, the dough makes 8-10, depending on the size of the loaf tins used (see tip below).
- In a bowl, measure the flour, xanthan gum, salt, sugar, and yeast, and mix well until evenly combined.
- Add the warm milk, water, eggs, vinegar, and 3 tablespoons of olive oil to a large bowl if you're using a hand mixer or the bowl of a stand mixer.
- Tip the flour mixture into the bowl and beat on low to start, then on high for about 3 minutes to form a soft, smooth, and sticky dough. It will resemble a thick cake mixture more than bread dough and will drop slowly from the beater. If it seems a little dry, add a touch more water.
- Divide the dough between the muffin holes and spread using the back of a wet spoon to smooth the tops. The holes should be about two-thirds full, with about 100g of dough in each one. Score the tops and coat them with 2 teaspoons of olive oil, and put them aside while you preheat the oven to 220C/200C fan/ gas mark 6.
- Bake for about 20 minutes until nicely browned on top. If you take one of the rolls out of the tin and tap the bottom, it should sound 'hollow'.
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