This dough is too soft to shape on a tray, so the rolls are baked in a muffin tin.
Ingredients
- 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
Instructions
- 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'.
Add ingredients from Vickery TV straight to your favourite online supermarket
