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My review
Light and Airy Gluten-Free and Egg-Free Sandwich Rolls
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Elle
"Delicious sandwich rolls, egg-free and gluten-free, made with ground organic corn Chex® cereal that lends an airiness to the bread."
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Ingredients
1 h 10 m servings 284Original recipe yields 10 servings (10 sandwich rolls)
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Directions
{{model.addEditText}} Print- 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.