Gluten Free Bread Rolls

Gluten Free Bread Rolls

Gluten free bread rolls, ideal for breakfast, lunch or dinner

150g cornflour 100g rice flour 1.5tsp dried fast action yeast ½ tsp xanthan gum 1 tbsp sugar ½ tsp salt 50g dairy-free spread 180-225ml tepid water

Preheat the oven to 190C/gas mark 5. Put the cornflour, rice flour, yeast, gum, sugar and salt into a large mixing bowl. Mix with a small whisk. Add the dairy free spread, then add the water a little at a time. I've always found that about 225ml of water does the trick, but readers have said that they find this much makes the mix too sloppy. Add the water cautiously; start with 150ml, gradually increasing until you have a thick mix. It should look like a thick cake mix. Using a wooden spoon mix gently to combine. Then beat like mad until the dairy-free spread is mixed in and you have a smooth, quite wet and sticky, dough. Beat round and round and scrape your spoon across the middle; the idea is to remove lumps and to activate the yeast. You may find you are beating for anything from 30 seconds to 2 minutes. Any really stubborn lumps can be 'pinched' with your fingers to squidge them. Scrape down the dough from the sides of the bowl. Leave the mix in the bowl for 15 minutes in a warm place. The yeast will start to activate and the flours will absorb the water a little. The mix will become thicker, more robust, and it should only spread a little (more a 'relax' than a spread) when you spoon it onto the baking tray. Line a baking tray with baking parchment and using a dessert spoon, put roll-sized dollops of dough onto the baking tray. Tip the mix off the spoon and use a clean finger to make the tail end of the mixture land on the top of the roll; you are trying to make them as upright as possible. If you find the first roll you put on spreads rather than holds its shape, return it to the bowl, and leave the dough for another 5-10 minutes until it is more manageable; your dough should be quite thick, a little resistant, and not runny. Go for small rolls rather than massive baps. If you are having trouble getting them to a roll shape, wet your hands with water or rice milk and primp them just a little. Grease some cling film with dairy-free spread and lay it over the top of the rolls. Leave them in a warm place - I put mine on top of a warm radiator or an airing cupboard might do it - for 10-15 minutes only. They will grow very slightly, but they won't double in size, nor do you want them to. When the 10-15 minutes is up, put them into the oven and bake for 10-15 minutes, or until they are well risen and golden brown on top. Cool on a wire rack. Recipe by blogger Mel, Pig in the Kitchen As Seen On The Channel 4 Website