Bread rolls are a great vehicle for many different types of food. A good bread roll is great for a breakfast butty in the morning with fillings like egg, sausage and bacon. They offer a great alternative to sliced bread for sandwiches at lunch time, for burgers and sliders, and sometimes a nicely buttered bread roll is the perfect accompaniment to a bowl of soup. If you have been diagnosed with coeliac disease and love bread rolls, making a gluten free bread roll from scratch or buying a gluten free bread roll to eat, you can still partake in those delicious bread roll treats.
Let’s take a look at a couple of recipes to make your own gluten free bread roll, and one option where you can buy a gluten free bread roll as part of a gluten free prescription.
Gluten free yeast free rolls
A quick and easy recipe for gluten-free yeast-free bread rolls that don’t require proofing or kneading. It gives it a crust and soft, fluffy crumb that’s tasty fresh from the oven with plenty of butter.
Ingredients:
- All-purpose gluten-free flour – a blend of sweet rice flour, sorghum flour, oat flour, tapioca flour.
- Baking powder
- Light soft brown sugar
- Salt
- Milk
- Psyllium husk
- Olive oil
- Apple cider vinegar
- Maple syrup
Method:
- Preheat the oven to 180°C/160°C fan/gas mark 4
- Whisk together the flour, baking powder, salt, and sugar in a bowl
- Mix together the psyllium husk and water, letting it form a gel over 5 minutes
- Warm the milk to 38-46°C
- Combine the wet ingredients into the dry ingredients, adding the psyllium gel, olive oil, warm milk, and vinegar to the dry ingredients
- Divide the dough into 9 balls (roughly 125g each), and place in a 9-inch baking dish. Brush with a mix of the maple syrup and olive oil
- Bake for 50 minutes, transfer to a rack to cool for 15 minutes before serving
Gluten free cheese bread rolls
A quick, yeast-free, gluten-free cheese bread recipe that’s great for everyday use. With no proving required, you can just shape and bake quickly.
Ingredients:
- Plain gluten-free flour
- Xanthan gum
- Bicarbonate of soda
- Egg
- Natural yoghurt
- Lemon juice
- Milk
- Grated cheddar cheese
Method:
- Preheat the oven to 190°C/Fan 170°C/Gas Mark 5
- Mix the yoghurt, lemon juice and milk into a bowl and stir together
- Add flour, salt, xanthan gum, sugar, and bicarbonate of soda into a large mixing bowl
- Pour in the wet mixture and then add the whisked egg
- Use a wooden spoon to bring the mixture together into a soft, sticky dough
- As it comes together add 100g of grated cheese and continue to mix, before shaping into a ball of dough
- Divide into 8 portions, rolling each into a ball
- Score an X in the top of each and sprinkle with the remaining grated cheese
- Bake for 25-30 minutes until golden
- Remove from the oven and cool for 15 minutes before cutting open
Gluten-free part-baked rolls from Glutafin
Part-baked gluten-free bread rolls are a great cupboard or freezer staple. You don’t have to go through the whole process of making your own bread rolls from scratch using gluten-free flour mixes, but you still get the lovely smell of baking bread as you finish the bake in your oven before eating. Ciabatta-style part-baked rolls like these from Glutafin have a lovely texture and nutty flavour, full of fibre. Great warmed up, buttered, and to be used for sandwiches, breakfast butties or as a side.
Gluten-free bread rolls are delicious in any circumstance. If you are coeliac, these recipes allow you to make your own fresh at home, or part-baked gluten-free rolls for you to quickly warm up as and when you want them.
