Light and Airy Gluten-Free and Egg-Free Sandwich Rolls recipe
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Ingredients
- butter-flavored cooking spray 1 cup corn cereal squares (such as Corn Chex®), ground 1 cup sorghum flour 1 cup potato starch 1 cup rice flour, or more as needed ½ cup white sugar 6 tablespoons cornstarch 4 teaspoons xanthan gum 4 teaspoons active dry yeast 1 ½ teaspoons kosher salt 1 ¾ cups vanilla rice milk 4 teaspoons canola oil 1 teaspoon apple cider vinegar 2 tablespoons water, or as needed 1 tablespoon olive oil, or as needed
Nutrition Info
- 284.4 caloriescarbohydrate: 58.6 gcholesterol: : -fat: 4 gfiber: 4.3 gprotein: 3.6 gsaturatedFat: 0.4 gservingSize: -sodium: 380.6 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Light and Airy Gluten-Free and Egg-Free Sandwich Rolls
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.
Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet, brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.
Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.