Makes 4 rolls
- 190g GF flour
- 4g dried fast action yeast
- 1tbsp sugar
- 1tsp baking powder (make sure this is gluten free – some isn’t)
- 180ml boiled water
- Pinch of salt
- Preheat the oven to 220/8, put a baking tray in to heat up.
- Mix the water, sugar and yeast (check instructions on back of yeast pack as sometimes this step isn’t needed) until the yeast has bubbled which shows it is fresh.
- Mix the baking powder, salt and flour together.
- Make a well in the middle of the dry ingredients, and slowly pour in the water mix, mixing as it goes along.
- This will make a wet dough, kind of like paper mâché – scrape it off to form a rough ball and leave for 30minutes in a warm dry place.
- Split the dough into four, and place each ball on a surface and cover in flour.
- Place them on baking parchment on the preheated tray, and cut two slits across the make a cross.
- Bake for 15-20minutes until they sound hollow when tapped.
- Leave to cool – as they are gluten free they will be tacky when hot.