Gluten Free White Bread Rolls

Gluten Free White Bread Rolls

Gluten Free White Bread Rolls

This recipe is gluten-free.

Serving size: 24 small rolls=
Cooking time: 1 hour


4 Eggs
4 Tbsp vegetable oil
60g Caster sugar
1 Tbsp xanthan gum
85g potato flour
480g white rice flour, plus extra for dusting
250g arrowroot flour (tapioca)
85g buckwheat flour
3 tsp dried yeast
1 tsp salt
300ml tepid milk



Preheat oven to 190C.  Line 1-2 baking trays with baking paper

Combine the eggs, oil and sugar in a large bowl and mix well using a hand whisk or food processor.

Add the xanthan gum, potato flour, white rice flour, arrowroot (tapioca) flour, buckwheat flour, yeast and salt and combine well gradually adding the tepid milk until a thick bread dough is formed.

Transfer the dough from the bowl onto a floured surface and knead for 1-2 minutes. Divide and shape the dough into 24 balls, using extra flour if necessary to prevent the dough from sticking.

Place the rolls on the baking tray, cover with a clean damp tea towel and leave them to rise at room temperature for 45-60 minutes or until they have almost doubled in size.

Bake in the preheated oven for 20-25 minutes until golden brown.  Remove from the oven and cool on a wire rack.

General Tips

Sift flour two to three times before using in recipe.

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