Gluten Free Bread Rolls

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a stand mixer bowl, combine psyllium powder and water together. Wait 5 - 10mins and it should become thick and jelly-like.

Step 2

Mix all remaining ingredients into the same bowl and mix for 3-4mins on a low setting.

Step 3

Dough should look sticky, scoopable, slightly stretchy. It won't look kneadable like regular dough. Wet dough provides better rise, softer crumb and less dryness Add the extra water and mix if it looks too stiff

Step 4

Line a deep oven dish with non stick baking paper. Use a spatula or dough scraper to separate approx. 120g dough. Flour your hands well and form the roll. Place in the dish. Repeat with remaining dough.

Step 5

Cover with a dampened tea towel then leave to prove for 1 hour or until doubled in size. Preheat your oven to 200C before the hour finishes.

Step 6

Lightly brush the tips of the rolls with oil or topping of choice. Oil encourages browning on the tops of the roll.

Step 7

Place on the lower shelf of the oven and bake for 25 mins. Remove from oven and set on a wire rack to cool. Keeps for a couple of days or longer when frozen.