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

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Ingredients

butter-flavored cooking spray
1 cup corn cereal squares (such as Corn Chex®), ground
1 cup sorghum flour
1 cup potato starch
1 cup rice flour, or more as needed
½ cup white sugar
6 tablespoons cornstarch
4 teaspoons xanthan gum
4 teaspoons active dry yeast
1 ½ teaspoons kosher salt
1 ¾ cups vanilla rice milk
4 teaspoons canola oil
1 teaspoon apple cider vinegar
2 tablespoons water, or as needed
1 tablespoon olive oil, or as needed

Nutrition Info

284.4 calories
carbohydrate: 58.6 g
cholesterol: : -
fat: 4 g
fiber: 4.3 g
protein: 3.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 380.6 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 sandwich rolls

Recipe Note

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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