About the Recipe
Ingredients
150gm gluten free flour
65gm Glutenous rice flour
22gm Tapioca Starch
1TSP Xanthaum Gum (415)
1 TSP salt
230ml warm water (or 1 cup and take out 1 TBSP and 1TSP)
1 TBPS oil
7 gm or 2 TSP of dried yeast
Preparation
BREAD MIXER
Put warm water and oil in to bread mixer bowl, then add sifted flours, Xantuam gum and salt. In the middle add the yeast and lightly stir in the centre of the flour mix.
Use the knead function to mix the dough. (usually about 5-8 min)
Once kneaded, place on to (gluten free) floured board, knead a little more with additional flour if required.
Divide mixture in to 6 equal balls. Place on to a tray and cover with a damp cloth (or bread bag). Leave to rise in a warm place for 45-60 mix. at 40 min turn oven on to 220deg C to warm up.
Once risen place in to a 220deg C oven and bake for 30 min. (Option to brush oil on top of rolls for crisper top crust).
HAND MIX
Sift dry ingredients in to bowl, add warm water and oil and mix to form a dough. (its going to be a sticky dough)
Once combined tip out on to a (gluten free) floured board, knead a little more with additional flour if required. (The dough should be pliable, able to gently mould but not too stick on outside by this stage.)
Divide mixture in to 6 equal balls. Place on to a tray and cover with a damp cloth (or bread bag). Leave to rise in a warm place for 45-60 mix. at 40 min turn oven on to 220deg C to warm up.
Once risen place in to a 220deg C oven and bake for 30 min. (Option to brush oil on top of rolls for crisper top crust).