The most amazing gluten free rolls for lunch, for burgers. Moist inside with a crunchy outside.
As this is a batter you can't free form the rolls. Individual pie cases / tins work brilliantly. I use ones that are 10 cm diameter and 3 cm high but any size around that will work fine just make sure they are high enough to contain the dough as it rises. This mix is enough for 10 rolls. If you're not going to eat that many in a few days, just halve the amount.
500g Shipton Mill Gluten Free White Bread Flour
510g Warm Water
1 sachet of Bioreal Gluten Free Organic DRIED Yeast (9g)
1 heaped Tbls Honey
2 tsp Coconut Vinegar or Apple Cider Vinegar
1 Tbls melted Coconut oil or Olive oil
1 Tbls pureed Apple (I use cooking apples, peel and core, puree them raw in a blender, freeze in ice cube trays and just take out what I need when I need it, making sure it has defrosted before adding to mix)
As with all gluten free baking, best eaten within 3 days but freshen up fine if wrapped in clingfilm and put in microwave for a few seconds.
Added by: J LEVY
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.