Rice flour bread rolls (yeast-free)

makes 6 small rolls

  • 200g rice flour
  • 1tsp gluten-free baking powder
  • 1tsp xanthum gum
  • 1/2tsp salt
  • 40mls safe oil
  • 180mls rice milk
  • Optional – herbs of your choice
  1. Pre-heat the oven to 200°C
  2. Line a baking tray with greaseproof paper and put to one side
  3. Mix the flour, baking powder, xanthum gum and salt in a large mixing bowl IMG_0480[1]
  4. Any herbs or spices you want to use to flavour your bread should be added now. I used 3tbsp oregano and 3tbsp basil IMG_0482[1]
  5. Measure out the oil and rice milk and stir well IMG_0484[1]
  6. Drizzle the liquid into the dry mix, constantly stirring to form a soft dough IMG_0486[1]
  7. When all of the liquid has been added, the ingredients should have been combined to give you a slightly sticky dough  IMG_0487[1]
  8.  Split the dough into approximately 6 portions of equal size and form into balls. Place these onto the baking tray IMG_0488[1]
  9. Bake in the oven for approximately 45 minutes IMG_0491[1]


If you have a bread maker, you can also use that to bake a loaf. I added all the ingredients, wet and dry, into the baking pan and used the gluten-free setting on my machine. However, I found that the final loaf was not baked through enough as the centre was still doughy. I sliced and toasted this loaf to serve

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Adapted from a recipe by FussyFoodie.co.uk