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Light and Airy Gluten-Free and Egg-Free Sandwich Rolls

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"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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1 h 10 m servings 284
Original recipe yields 10 servings (10 sandwich rolls)


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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
  3. 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.
  4. 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.
  5. Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.

Nutrition Facts

Per Serving: 284 calories; 4 58.6 3.6 0 381 Full nutrition

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