Breakfast Rolls

In Bake, Bread, Breakfast, Gluten-free on January 9, 2015 at 1:56 am


Whisk together:

  • a cup and a half rice flour
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon coconut sugar

  • Create a well in the middle and add:

  • 2 tablespoons sunflower or safflower oil
  • 3/4 cup coconut milk
  • 1 egg white beaten to a stiff peak with a teaspoon of cream of tartar

  • Blend everything well till you form a malleable dough. If the dough is too gooey, add 1 tablespoon of oatmeal flour and mix till you get a nice, fluffy texture.

    Dust your hands with rice flour and divide the dough into 6 medium-sized rolls or 5 big rolls.

    Place in a lined baking tin, brush top with honey wash (which is 1 tablespoon of raw honey mixed with 1 tablespoon of water), and bake in a preheated oven for 35 to 40 minutes at 160ºC.




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