Gluten-Free Bread Rolls - low Fodmap
Author: Suzanne Perazzini
- 1.5 cups white rice flour
- ⅓ cup tapioca flour
- ⅓ cup potato starch
- 2 eggs
- 2 tbsp olive oil
- 1 cup water
- ½ tsp vinegar
- 1 tsp salt
- 2 tsp active yeast
- 1 tbsp sugar
- 1 tbsp chia seeds
- Place all the ingredients in a breadmaker starting with the liquids.
- Once mixed, remove and leave in a warm place for 1 hour to rise.
- Meanwhile preheat the oven to 180°C/350°F.
- The mixture is quite runny so I spooned it into individual moulds.
- Bake the rolls for 20 minutes.
- Remove from the moulds and place on a tray covered with baking paper.
- Bake for another10 minutes to crisp up the base and sides.
- Eat fresh or place in the microwave for 35 seconds the next day.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/gluten-free-bread-rolls/
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