If you thought week 3 (Bread week) of the Great British Bake Off was off limits for us free-fromers think again! My recipe for these gluten free tear and share rolls is a winner! It’s based on a soda bread recipe so there is no yeast, proving or endless kneading involved. You can have these made in 35 minutes flat and I know you won’t be disappointed with the result. I really urge you to try them and if you do please let me know what you think!
- 350g gluten free white bread flour (I like to use Doves Farm)
- 2 teaspoons xanthum gum
- 2 and a half teaspoons bicarbonate of soda
- 2 teaspoons cream of tartar
- 1 teaspoon salt
- 2 tablespoons golden caster sugar
- 100ml sparkling water
- 284ml tub of buttermilk
- 1 egg beaten
- Preheat oven to 220c and grease a baking tray with a little olive oil.
- In a bowl put the gluten free white bread flour, xanthum gum, bicarbonate of soda, cream of tartar, salt and golden caster sugar and stir together.
- Mix in the water and buttermilk and form a soft dough.
- Turn it out onto a heavily GF floured surface and knead gently to ensure everything is well mixed then divide the mixture into 4 equal portions.
- Form each roll into a round and place on the baking tray.
- Brush the top of the rolls with beaten egg wash and then make a deep X cut across the top of each roll.
- Bake in the oven for 25 minutes. The tops should have opened up like a Lily and be a lovely light golden brown whilst the bottom of the rolls should sound hollow when tapped on the bottom.
- Allow to cool on a wire rack before tearing and sharing. Enjoy!