My favourite gluten free bread recipe for rolls

These rolls are suitable for anyone on a yeast free, wheat free, or gluten free diet. If you substitute the egg for flax mixture even those on an egg free diet can enjoy it.

If you prefer a yeasted bread watch the video below the recipe for ideas and methods of using Glutafin mixes. It couldn't be simpler to make, either by hand or in a bread machine. Or check out my gluten free bread mixes comparison page.

Ingredients

• 1/2 cup quinoa flour (you could substitute chick pea flour)
• 1/2 cup potato starch flour
• 1/4 cup teff flour + 1/4 cup bean flour (you could substitute 1/2 cup tapioca flour)
• 1 tablespoon caster sugar (fine sugar)
• 2 tsp xanthum gum
• 2 tsp gluten free baking powder
• 1/2 cup vegetable oil
• 1/2 cup milk or milk substitute
• 1 egg

Method

In a jug beat the egg and add the oil and milk. Whisk together.

Pour the wet ingredients onto the dry and mix until combined (don't overmix with an electric mixer).

Drop spoonfuls of the mixture, well spaced, onto an ungreased baking sheet. Bake at 180 degrees centigrade for 20-25 minutes until browned and puffed up.

Leave to cool on a wire rack.

These quantities will make 6 rolls. They are best eaten the day they are made but will keep in a sealed box overnight. You could double the recipe and freeze the rolls that you won't eat straight away. If you slice them in half before freezing they won't take long to defrost.

NOTES: This gluten free bread recipe will work with quite a variety of flours. Following the recipe as given will give you a light brown bread with a slightly savoury flavour. If you substitute the chick pea and tapioca flour you will achieve very light textured, pale lemon coloured rolls.

You can use fava bean flour (from broad beans) but I like to grind black eyed peas in my coffee grinder. They add a slightly more savoury taste and tiny speckles in the dough.

Need a packed lunch?

Check out these ideas for take along lunches for work or school.

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