Boiled Gluten Free Bread Rolls?!

I promise I haven't gone crazy. I was eating one of my freshly cooked bagels and thought how a similar method could lead to great bread rolls.
In the past any attempts at bread rolls had usually involved a tin to get them to keep their shape and the result was always ok or good... considering that they're gluten free. These rolls required no tins, have a great soft texture and have no 'special' taste that you often get with gluten free bread.

It can seem like a strange method if you are not used to it but I promise they won't disintegrate or fall apart when boiling - it actually makes them much firmer. 


Ingredients:

• 75g cornflour
• 75g potato flour
• 50g buckwheat flour
• 2 tablespoons of tapioca flour
• 25g ground almonds
• 1 tsp salt
• 1 tsp sugar
• 1 tsp easy bake yeast
• 1 tsp xantham gum
• 5 tablespoons of sourdough starter (optional)
• 1 egg
• warm water 

Method:

• Combine the flours, almonds, salt, sugar, yeast and xantham gum. 
• Add in the egg, sourdough (if including) and enough water to form a thick and very sticky dough (you should have to use a wooden spoon for this not your hands)
• Leave to rise for around an hour.
• Pre-heat the oven to 200C and put a large pan of water to boil.
• Use very wet hands to shape the dough into rolls (I made 3 large rolls) on baking parchment (greaseproof paper). Trim the paper around each individual roll (they look like they're on little rafts in the water)

• When the water's boiling carefully lower one roll into the water on a spatula and let it boil for 45 seconds before flipping it and boiling it for 45 seconds again.

• Flip to the right way up and remove from the water. Place on a tray and brush with egg white and add any toppings if you wish. 
• Bake until golden brown.

Just a couple of serving suggestions