8 Gluten Free Burger size Rolls
300g Shipton Mill Gluten Free Bread Flour
100g Finely Ground Almonds
1 tsp Bioreal Organic Gluten Free Baking Powder
375g Tepid Water
9g (1 sachet) Bioreal Organic Active Yeast
1 Tbsp Honey or Apple Puree
2 tsp Cider Vinegar
1 Tbsp Olive oil
Put the tepid water into your mixing bowl.
Stir in the Honey.
Add the Yeast which will sink to the bottom of the bowl.
When Yeast starts to float add the rest of the ingredients.
Mix on a medium power using a whisk or paddle, not a dough hook, until well combined and no lumps. This is a batter rather than a dough. You will start to see a slight sheen on the batter when it’s ready.
Meanwhile prepare your ‘tins’.
I use aluminium pie cases. I would rather not use aluminium but they’re the only container I could find in the size I wanted. 10 cm x 3.5 cm. Because they don’t have a smooth surface I find it easier to use an oil spray rather than try and rub butter around the inside.
Put the greased tins on e.g. a grill pan to contain them.
Divide your mix into the 8 tins.
Cover and put somewhere warm to prove. Or put in a sealed unit with a cup of hot water, the steam will help keep them moist and help with the rise. A microwave is handy for this or a large plastic box.
Pre heat your oven to 180/190 deg C and place an old baking tray at the bottom of the oven.
When the batter has risen to the top of the containers, put the tray of containers into the oven, pour a cup of boiling water into the old baking tray and bake for 25 mins.
When cooked remove from tins and put on a wire rack to cool completely.
As with all gluten free baking, leave to cool completely before eating as they continue to ‘set up’ during the cooling process. Best eaten within 2/3 days but refresh beautifully after a few seconds in a microwave.