Anyone who has visited my site before will be familiar with my love of Iced Gem Bakes bread recipe, which even adapted to be egg free, consistently turns out great bread or rolls.
For anyone in need of a nut free version, I've successfully made it with a variety of alternatives. This is my latest version. They freeze really well (I usually split them first to make filling from frozen easier), making a really useful packed lunch standby.
200g Gluten Free White Bread Flour
100g Corn Flour
50g Oat Flour (I have also used Sorghum flour or just extra bread flour if you can't have oats)
50g Polenta (cornmeal)
1 tsp Xanthan Gum
2 tsp Sugar
4 tsp Dried Yeast
30mls Olive Oil (or any other vegetable oil)
300mls Milk Substitute
120mls Boiling Water
Put all the dry ingredients in a large bowl.
Mix the 'milk', water and oil together and check it is just warm to the touch (if it is too hot it will kill the yeast).
Pour it into the dry ingredients and mix well with a wooden spoon or electric whisk.
Put into a disposable piping bag, snip the end to give a hole about 3cm in diameter (or bigger, if you want larger rolls).
Pipe onto a greased baking tray (remember to leave room for rising).
Smooth ends of rolls with wet fingers.
Drizzle with olive oil.
Leave to rise for 45-60mins, or until doubled in size.
Bake at 200ºC for 20-25mins or until lightly browned.
1 tsp Xanthan Gum
2 tsp Sugar
4 tsp Dried Yeast
30mls Olive Oil (or any other vegetable oil)
300mls Milk Substitute
120mls Boiling Water
Put all the dry ingredients in a large bowl.
Drizzle with olive oil.
Bake at 200ºC for 20-25mins or until lightly browned.
They look great! You're very kind but I would say you've made them your own. From Gemma (icedgembakes) using husbands computer! X
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