Makes 4 rolls

INGREDIENTS

• 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

METHOD

1. Preheat the oven to 220/8, put a baking tray in to heat up.
2. 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.
3. Mix the baking powder, salt and flour together.
4. Make a well in the middle of the dry ingredients, and slowly pour in the water mix, mixing as it goes along.
5. 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.
6. Split the dough into four, and place each ball on a surface and cover in flour.
7. Place them on baking parchment on the preheated tray, and cut two slits across the make a cross.
8. Bake for 15-20minutes until they sound hollow when tapped.
9. Leave to cool – as they are gluten free they will be tacky when hot.
10. Enjoy!

NUTRITION