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Name: Gluten Free Bread Rolls
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 1 teaspoon canola oil for greasing; 2 7gm packets dried yeast = 4 teaspoons; 1 tablespoon soft brown sugar; 2 cups warm water 500 ml; 2 teaspoons guar gum; 2 cups soy-free gluten free flour; 130 grams rice flour 1/4 cup; 2 teaspoons ground sea salt; 1/2 cup rice bran; 60 grams dairy-free margarine; 2 tablespoons poppy seeds optional

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INGREDIENTS

1 teaspoon canola oil ; for greasing
2 7gm packets dried yeast ; = 4 teaspoons
1 tablespoon soft brown sugar
2 cups warm water ; 500 ml
2 teaspoons guar gum
2 cups soy-free gluten free flour
130 grams rice flour ; 1/4 cup
2 teaspoons ground sea salt
1/2 cup rice bran
60 grams dairy-free margarine
2 tablespoons poppy seeds ; optional

Servings

INSTRUCTIONS

Preheat oven to 400 degrees. Lightly grease eight 10 x 5.5 x 3.5 cm individual loaf tins.

Combine yeast sugar and warm water in a bowl and stir to dissolve yeast. Stand bowl in warm place until mixture is frothy.

Sift gum and flours into a large bowl. Ad salt and rice bran. Make a well in center and add yeast mixture and margarine. Mix well to form a soft dough. Divide into 8 equal portions. Gently shape into an oval shape. Place in prepared tins and sprinkle with poppy seeds.

Cover loosely and place in a warm place for 45-60 minutes, or until the mixture comes to the top of the tins.

Bake for 25-40 minutes or until cooked through. Brush will oil during cooking at least twice to promote browning. Remove from tins and allow to cool on a wire rack.

Best eaten on day made or frozen.

NOTES

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Gluten Free Bread Rolls

1 teaspoon canola oil for greasing
2 7gm packets dried yeast  = 4 teaspoons
1 tablespoon soft brown sugar 
2 cups warm water 500 ml
2 teaspoons guar gum 
2 cups soy-free gluten free flour 
130 grams rice flour 1/4 cup
2 teaspoons ground sea salt 
1/2 cup rice bran 
60 grams dairy-free margarine 
2 tablespoons poppy seeds optional

Preheat oven to 400 degrees.  Lightly grease eight 10 x 5.5 x 3.5 cm individual loaf tins.

Combine yeast sugar and warm water in a bowl and stir to dissolve yeast. Stand bowl in warm place until mixture is frothy.

Sift gum and flours into a large bowl. Ad salt and rice bran. Make a well in center and add yeast mixture and margarine.  Mix well to form a soft dough.  Divide into 8 equal portions. Gently shape into an oval shape. Place in prepared tins and sprinkle with poppy seeds.

Cover loosely and place in a warm place for 45-60 minutes, or until the mixture comes to the top of the tins.

Bake for 25-40 minutes or until cooked through.  Brush will oil during cooking at least twice to promote browning.  Remove from tins and allow to cool on a wire rack.

Best eaten on day made or frozen.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 8 Servings

Calories: 65
Calories from Fat: 38 (58%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 4.1mg		0 %
Potassium 225.3mg		6 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 5.9g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 65

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