⏱ Prep time: 15 min
⏱ Rise time: 1 h
🔥 Cook time: 20–25 min
🍽 Servings: 6 rolls
🌾 Gluten-free
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These gluten-free bread rolls are soft, easy to make, and perfect for quick breakfasts or lunches. Their flexible texture makes them ideal for freezing and popping straight into the toaster for an easy everyday option. The combination of sorghum flour and Cannelle tapioca starch helps create a light texture with great structure.
This recipe is made with our Cannelle tapioca starch, our sorghum flour, and our white rice flour.
INGREDIENTS
Wet ingredients
330 ml warm water
1 tbsp oil
1 tbsp apple cider vinegar
Yeast mixture
8 g baker’s yeast
1 tsp sugar
Dry ingredients
15 g psyllium husk
100 g white rice flour
120 g sorghum flour
40 g Cannelle tapioca starch
5 g salt (optional)
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INSTRUCTIONS
1. Activate the yeast
In a bowl, combine the warm water, yeast, and sugar. Cover and let sit for about 5 minutes.
2. Add the psyllium
Add the psyllium and mix. Let rest for about 5 minutes until a gel forms.
3. Add the liquids
Mix in the oil and apple cider vinegar.
4. Add the dry ingredients
Add the white rice flour, sorghum flour, Cannelle tapioca starch, and salt. Mix or knead for about 1 minute.
5. First rise
Transfer the dough to a well-oiled rectangular pan (about 29 x 15 cm) and spread evenly. Cover and let rise for about 1 hour in a warm place.
6. Shape the rolls
Carefully flip the dough onto parchment paper and divide into 6 pieces.
7. Second rest
Let rest while preheating the oven to 400°F (200°C).
8. Bake
Bake for 20–25 minutes, until lightly golden.
9. Cool
Let cool before slicing.
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CANNELLE TIP
– Slice the rolls before freezing so they can go straight into the toaster.
– Lightly wet your hands to make the dough easier to handle.
– Spray a little water in the oven at the beginning of baking for a more golden crust.
– Add seeds on top before baking for a more rustic texture.