Light & Fluffy Gluten Free Bread Rolls

390g bread flour blend. This is made from mixing Millet Flour, Tapioca Flour, Potato Flour and Cornstarch.

2 tsp Quick Yeast. Helps the bread to rise in combination with the egg.

2 tsp Xanthan Gum. Helps bind the ingredients and helps the bread retain moisture.

40g Coconut Sugar. Helps the yeast to activate as well as adding flavour.

1 tsp of Sea Salt.

70g of melted Coconut Oil. Use deodorised coconut oil to avoid flavouring the bread.

Other Ingredients

Method

In a large mixing bowl or electric mixer pour in the 500ml of warm water. Then add the coconut sugar and stir gently.
Then sprinkle over the yeast and give a quick stir. Cover for at least 5 minutes or until the mixture stars to form a froth.
Uncover and stir in/mix in the bread flour blend and the xanthan gum for around 30 seconds. Then add the oil, the egg and the sea salt.
Mix until all the ingredients are nicely blended and have formed a loose, sticky and stretchy dough. This is quite a wet dough and will not require kneading – but do mix thoroughly for around 5 minutes.
Cover the mixture and place somewhere warm. Allow the dough to rise (prove) for 1¼hrs – 1½hrs.
Then transfer blobs of dough into roughly equal pieces onto a greased or non-stick baking tray.
Pre-heat the oven to 210°c/ 200°c Fan/ Gas Mark 6.
Place in the middle of the oven for 15-20 minutes. Check the buns after around 12 minutes to ensure they are not burning on top and if the underneath still looks slightly raw turn the temperature down a little and bake for longer.
Remove once baked. These buns can be enjoyed straight from the oven and also store well for a couple of days if kept in an airtight container.