These gluten-free French Rolls are surprisingly easy to make, and best eaten on the day of baking.
- 50 mins
- Makes 8
- cornmeal, for sprinkling
- 10g packet dry yeast
- 500ml (2 cups) warm milk
- 875ml (3½ cups) gluten-free flour
- 10ml (2t) salt
- sesame seeds, to sprinkle (optional)
- Sprinkle the cornmeal over a baking tray. Mix the yeast and milk and set aside for 20 minutes. Mix the flour and salt and make a well in the centre. Add the milk mixture and beat with an electric beater fitted with a dough hook for 5 minutes.
- Use wet hands to shape the dough into 8 rolls and place on the prepared tray. Leave to rise for 20 minutes.
- Preheat oven to 200°C. Sprinkle sesame seeds over the rolls (if using) and place 4 ice cubes into the bottom of the oven to produce steam. Bake for about 20 minutes until browned. Cool on a wire rack.
Magazine issue date: May, 2015