Gluten Free Tear & Share Bread Rolls

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!

Ingredients:-

  • 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

Method:-

  1. Preheat oven to 220c and grease a baking tray with a little olive oil.
  2. 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.
  3. Mix in the water and buttermilk and form a soft dough.
  4. 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. 
  5. Form each roll into a round and place on the baking tray.
  6. Brush the top of the rolls with beaten egg wash and then make a deep X cut across the top of each roll.
  7. 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.
  8. Allow to cool on a wire rack before tearing and sharing. Enjoy! 

3 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s