Thursday, July 5, 2012

Allergy free bread rolls recipe

Next time I bake these I'm cutting a slice in the top of each so they don't crack so wildly.

  • 1 cup warm water
  • ½ cup Nuttlex, melted
  • ½ cup sugar
  • 3 tsp Orgran No Egg whisked with 90mls water until thick
  • 1 tsp salt
  • 5 teaspoons baking powder
  • ½ cup Orgran gluten free gluten
  • 4 ¼ cups Orgran all purpose flour
  • Goat’s milk for browning

  • In a large bowl stir together the water, melted Nuttlex, sugar, No Egg mixture and salt.
  • Slowly add the baking powder, gluten free gluten and flour, adding the flour 1 cup at a time and beat in as much as you can. You may not use the entire amount of flour to reach a smooth and light workable dough. It should be fairly elastic
  • Grease and dust with flour a large baking pan.
  • Turn the dough out onto floured surface.
  • Divide into up to 12 equal pieces, depending on the size of roll you’d like.
  • Roll each piece into a smooth round ball.
  • Place the balls in rows on the prepared pan.
  • Cover for 15 minutes.
  • Meanwhile, heat the oven to 180°C.
  • Brush with goat’s milk for browning.
  • Cut a slice into the top of each.
  • Bake for about 40-45 minutes or until golden brown and cooked through.

No comments:

Post a Comment