Ingredients
-
4
-
3
-
2
-
1
-
1
-
1/2
-
1
-
1/2
-
1
-
2
-
3/4
-
3/4
-
-
-
Directions
Gluten-Free Rolls,Another from “The Gluten-Free Kitchen”, by Roben Ryberg. This is our favorite ‘roll’ so far.,Most corn is GMO these days so you might wish to use non-GMO cornstarch. Using the healthiest ingredients can really help the digestion of everybody, but especially anybody sensitive to gluten for any reason. Grass-fed dairy products, organic veggies, non-GMO everything.,How much flour does it take? Don’t see it in the recipe.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Combine All Ingredients. |
|
3
Done
|
Mix Well to Remove All Lumps. |
|
4
Done
|
the Dough Will Be Quite Wet. |
|
5
Done
|
Wet Hands to Handle Dough. |
|
6
Done
|
(re-Wet Hands as Needed.) Take About 1/4 Cup of Dough and Shape Into a Ball. |
|
7
Done
|
Drop Into Greased Baking Tin. |
|
8
Done
|
(use Muffin or Popover Tins.). |
|
9
Done
|
Repeat Until All Dough Is Used. |
|
10
Done
|
Bake 18-20 Minutes, Until Toothpick Inserted in Middle Tests Clean. |
|
11
Done
|
(maybe It's My Oven, but Mine Bake in 14 Minutes.). |
