Gluten Free Bread rolls, Baps and Burger Buns – Soft and light

Fancy a burger in a Sesame seed bap that tastes like the real thing? This recipe makes lovely soft rolls that you can have plain or covered in seeds. Sesame or Poppy for example

6 ozs Tapioca Flour (Starch)
2 ozs Dove Gluten free Bread flour
40mls Oil (vegetable or olive)
1 Tblspn Psyllium Husk (Improves elasticity)
2 powdered egg white (or fresh egg whites)
2 Tspns Quick Yeast
2 Tspn sugar
1 Tspn Fructose (Bread improver) Optional
2 Tspns Soya Flour (this will make the bread stay soft for longer) or Substitute for Buckwheat flour if Soya Intolerant
1 tspn Salt
1 tspn Xanthan Gum (replacement for Gluten)
300mls of water – This is approximate, so add the water gradually until the mixture looks like the image below

First Method for Mixing by Hand
Mix all the dry ingredients together thoroughly, add all the wet ingredients and stir in, then beat with a food mixer for a minute. If it’s not the consistency of Mashed Potato, gradually add small bits of water.

Put the mixture into a 4 hole Yorkshire pudding tin. Leave in a warm place for approximately 30 minutes, when it’s risen by about a 2/3rds. Don’t be tempted to leave it longer thinking it will make larger rolls, as it will either sink in the oven or, end up with large holes and fall apart. And it will rise a bit more in the oven too.

I put a wire rack over my plate warmer and stand the tin on top of that. It’s best to try and put something over the tin whilst it rises, to stop the dough drying out but not compulsory. Once risen you can add sesame seeds to the tops if you want, or leave them plain.

Preheat your oven to 180°C, 350°F, Gas Mark 4

Bake in the middle of the oven for approx 25 mins

Leave in the tin for about 10 minutes before turning out. Allow to cool completely before cutting and eating.



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