Bread and Comfort Gluten Free Style

This is an old recipe that I tried just before Christmas, when I was craving bread and comfort. The recipe is from Sweden, but I modified it as some of the ingredients cannot be found here in the UK. They are so easy to make and perfect to keep in the freezer for the future! Just remember to cut them in half before freezing, otherwise they take forever to reheat and won't fit in the toaster. 

Bread and Comfort Rolls (Gluten Free) 

1 Dl = roughly 1/2 Cup

Ingredients

3 dl Rice Flour 

3 dl Sorghum Flour 

1 dl Corn Starch

2 Tsp Salt

1/2 dl  Psyllium Husk

2 Tbs Potato Starch

50 g Fresh Yeast

7 dl warm (not hot) water

1 egg white

1 Tbs Rapeseed Oil

1/2 dl Light Syrup (brown rice syrup)

Method

Mix all the dry ingredients together in a bowl. Separately combine the yeast to the warm water and dissolve. Add the egg white, syrup, rapseed oil to the yeast and water. Combine the wet ingredients together with the dry ingredients and work the dough well for about 5 mins. After kneading, let the bread rest for 20 mins in the bowl. 

Sprinkle some rice flour onto your baking surface and start forming your rolls however you like them. Always keep a bowl of water next to you when doing this as it can become very sticky. (Downside of working with Gluten Free Flour). Add seed or nuts to your rolls if you like. Alternatively dust flour on top of the plain rolls. 

Let rest under a kitchen towel for another 20 mins. While they rest, pre heat your oven to 220 C. 

Place the rolls in the oven and bake for 20 mins or until they have a golden colour! 

Serve immediately. My guilty pleasure is apricot marmalade with a slice of cheese on warm baked bread. Its a once a month occurrence, but I make sure I only have the best when I indulge. Whats your guilty pleasure to spread on bread? 

Enjoy!