Saturday, 5 November 2011

Gluten Free Dinner Rolls

This recipe makes 7-10 servings.


4              Tablespoonp shortening
3              Tablespoonp honey
2              eggs
1              pkt active dry yeast (2 ¼ tsp)
1              cup sour cream
1/2           cup potato starch
1              cup cornflour
1/2           tsp baking soda
1              Tablespoonp GF baking powder
2              tsp Xanthan gum
3/4           tsp salt
3/4           tsp vinegar


Preheat oven to 160C.

Combine all ingredients and mix until well blend. The dough will be quite wet so you will need to
handle the dough with wetish hands. Take about 1/4 cup of dough at a time and shape into a ball until all the dough is shaped.

Place the balls onto a greased baking tin and bake for 18-20 minutes. I find the best test is when a toothpick is inserted into the middle of the roll and it comes out clean, there ready. When they are ready remove from the oven and cool on a wire rack or they can be searved straight away. I usually make them ahead that say and give them a quick warm up in a moderate oven, 160-170C for a few min. I like them warm but not when I serve them.

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