These bread rolls are like white bread dinner rolls, similar to the Basco Brand bread mix but without the dairy (milk powder) and without the corn-based dextrose. The quantity is enough for 5 or 6 rolls – just enough to have with soup or dinner, but the quantity can easily be doubled to make more.
This receipe is Grain-free, gluten-free, milk and butter free and FAILSAFE but does contain egg. Enjoy!!!
Sift or whisk together:
1 heaped cup/150g tapioca starch (also called arrowroot)
1/2 cup/75g quinoa flour
1 tsp cream of tarter
1/2 tsp bicarb
1 tsp quar or xanthum gum
1/2 tsp salt
30 ml oil (1/8 cup) (I use coconut, olive oil or ghee, if you need to be failsafe ghee is a good choice)
3/4 cup of water
Mix very well – it is recommended that you use an electric mixer for this as it is quite sticky and needs to be very well mixed. Beat for about 2 or 3 minutes.
Dollop large spoon-fulls onto baking paper lined tray – this mix will more than double in size when cooked so leave plenty of space. Makes about 6 rolls.
Bake for 30 mins or more at 180 °C fan forced or 200 °C normal electric (a moderate to moderately hot oven, 350-375 °F) until nicely browned.
Let cool before cutting open. A delicious roll that is crisp on the outside and chewy on the inside, perfect with soup or casseroles.