Our wholesome, gluten-free rolls made from rice flour, potato starch, corn starch, and psyllium husk are filling and particularly crispy.

Step 1

For the gluten-free rolls, mix all dry ingredients — rice and potato flour, corn starch, psyllium husk, baking powder, baking soda, xylitol, and salt, in a mixing bowl.

Step 2

Then melt the butter in a small saucepan and add it to the bowl along with the water and vinegar. Mix with a mixer until it becomes a lump-free dough. The dough is now fairly moist, so let it rest for about 5 minutes before processing.

Step 3

In the meantime, preheat the oven to 190 ° C forced air; provide a baking sheet filled with baking paper.

Step 4

First dust the work surface with rice flour. Then use floured hands to remove the dough from the bowl and place it on the work surface.

Step 5

Divide into 7 equal pieces and shape them into balls. If the dough is still too sticky, you can add some flour.

Then use a sharp knife to create an X-shape top.

Step 6

Place the bread rolls on the baking paper with sufficient space and bake in the oven for 30 minutes.

Tip: For a firmer dough, simply use lukewarm water and stir the dough with a wooden spoon.