Gluten Free Bread Rolls -

Gluten Free Bread Rolls

Low chemical, free of egg, dairy, gluten, nut and soy.

The ideal temperature of a 'warm place' for dough is about 30°C (86°F) in a sheltered sunny spot, or on top of, but not actually inside, a warm oven.

Ingredients

Canola oil, for greasing
2 x 7 g sachets dried yeast (4 teaspoons)
1 tablespoon soft brown sugar
500 ml (2 cups) warm water
2 teaspoons guar gum (from health food stores)
300 g (2 cups) soy free, gluten free plain (all purpose) flour
130 g (¾ cup) rice flour
2 teaspoons ground sea salt
45 g (½ cup) rice bran
60 g (2¼ oz) dairy free margarine, melted and cooled
2 tablespoons poppy seeds, optional
Canola oil, for brushing

Details

Makes: 8

Method

Preheat the oven to 200°C (400°F/Gas 6). Lightly grease eight 10 x 5.5 x 3.5 cm (4 x 2¼ x 1½ in) individual loaf tins.

Combine the yeast, sugar and warm water in a bowl, then stir to dissolve the yeast. Stand the bowl in a warm place for about 10 minutes, or until the mixture is frothy.

Sift the gum and flours into a large bowl. Add the salt and rice bran. Make a well in the centre and add the yeast mixture and cooled margarine. Mix well to form a soft dough. Divide into eight equal portions, then gently shape with floured hands into an oval shape. Place in the prepared tins. Sprinkle with poppy seeds, if using.

Cover loosely and place in a warm place for 45-60 minutes, of until the mixture comes to the top of the tins.

Bake for 25-30 minutes, or until cooked through. Brush with oil during cooking at least twice to help promote browning. Remove from the tins and allow to cool on a wire rack.

Preparation time: 40 minutes + proving time
Cooking time: 35 minutes

HINT:- The rolls are best eaten on the day they are made, or they can be frozen until required.

Related food category:

• Breads and Pizza