Gluten Free Brioche Rolls
This no-knead recipe for gluten free brioche rolls is simple and makes 12 delicious rolls.
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Makes: 12 rolls
Ingredients
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Instructions
- Add the yeast and 2 tsp of the sugar to the water. Stir and leave for 10 minutes.
- Put the flour, salt, xanthan gum and remaining sugar in a large bowl. Mix well.
- Add the yeast/water, beaten eggs and melted butter. Mix well to a smooth and slightly sticky dough.
- Divide the dough into 12 equal pieces and lightly roll them into balls. Either place the balls in a muffin tray or on a lightly-greased baking tray.
- Place the tray in a large plastic bag and leave for 1-2 hours until the dough has about doubled in size.
- Brush the rolls with milk or beaten egg. Bake at 175°C/350°F fan oven 190°C/380°F normal oven for about 20 minutes.
Notes
You can either make your own gluten free flour blend or use a commercial blend. For this recipe I used a commercial blend of brown rice flour, potato starch and tapioca flour.
Like all gluten free breads this is best eaten fresh.
Like all gluten free breads this is best eaten fresh.