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.
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
