Delicious sandwich rolls, egg-free and gluten-free, made with ground organic corn Chex® cereal that lends an airiness to the bread.

Elle

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 sandwich rolls
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

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  • 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.

Nutrition Facts

284 calories; protein 3.6g; carbohydrates 58.6g; fat 4g; sodium 380.6mg. Full Nutrition
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