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Ingredients

370g gluten free bread flour

80g Mornflake Gluten Free oats, plus small handful to sprinkle on top of the rolls

2 tsp fast acting dried yeast

2 tsp xanthan gum

½ tsp salt

325ml dairy free tepid milk (we used almond)

2 tsp apple cider vinegar

2 tbsp olive oil

2 tbsp caster sugar

1 tsp baking powder

½ tsp bicarbonate soda

Method

Pour the almond milk into a saucepan and gently warm through then set to one-side.  When it has cooled a little add the apple cider vinegar and stir through.

In a large mixing bowl, combine the flour, yeast, xanthan gum, salt, sugar, baking powder and bicarbonate of soda. Use a wooden spoon to stir the mixture as you gradually pour in the almond milk and olive oil. Stir or use your hands to form into dough. If it’s a little sticky add a bit more flour.

Turn the dough out onto a lightly floured surface and knead for couple of minutes until it forms a ball. Divide the dough evenly into 6, and gently shape each into rounds and place onto a large oiled baking tray, making sure to leave space between each.

Cover and leave to prove in a warm place for 1 hour.

Pre-heat the oven to 200°C.

Half fill a roasting tin with cold water and place on the bottom shelf of the oven.

Once the bread rolls have risen scatter each roll with some oats and place in the oven and cook for 25 minutes until golden and cooked.

Remove the rolls from the oven, place on a wire rack and leave to cool a little before eating straight away.




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