Wednesday, 12 June 2013

Gluten Free 'Cheese' Rolls

These rolls are best served warm right out of the oven and go great with a burger or lovely bowl of soup. I used Daiya vegan cheese for these - as Mr B makes regular trips to the US we have a good supply in our freezer, but it's REALLY hard to get hold of in the UK normally. A good substitute would be Redwood's Soya Free .
I use my bread machine on a dough cycle for these. It makes it simple and means I can leave it to it's own devices and play with Small or do some dreaded housework instead. If you don't have a bread machine it can be easily done by hand.


450g gluten free bread flour
350ml soya milk (or plain rice milk)
3 Tsp white chia seeds (mixed and left to soak in 10 Tsp water to make an egg replaced mixture)
8 Tbsp oil
2 Tbsp sugar
1 Tsp salt
2 Tsp red wine vinegar (make sure it's gluten free)
2 Tbsp Quick Yeast
Handful of shredded vegan cheese of choice.

Place everything except the yeast into your bread machine pan and stir with a spoon well. Put your yeast on top and run a dough cycle.
Once finished divide dough into about 6 rolls, top with 'cheese' and bake at 180 degrees for about 15 minutes. You might want to use an oil spray to grease the tin and on top of the rolls so that they brown.

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