Recipes

Gluten Free Rolls

Laucke Gluten Free Mixes have been specially formulated to produce real baking appearance, performance and flavour without the use of wheaten flour, gluten, dairy product or yeast.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Easy Bakers Gluten Free Special White 1 packet
380 g Water 1½ cups
or
500 g Easy Bakers Gluten Free Meals & Grain 1 packet
360 g Water 1⅖ cups

Method

  1. Preheat conventional oven to 225°C or Fan Forced to 205°C.

  2. Measure or preferably weigh 380 ml (g) water for a Special White loaf or 360 ml (g) water for the Multigrain loaf and place in the mixing bowl. Water temperature should be adjusted for warm or cool conditions such that the batter is neither warm nor cold.

  3. Combine Laucke Easy Gluten Free Mix with water.

  4. Mix with an electric mixer on lowest setting for 30 seconds (may be mixed by hand). Scrape down the sides.

  5. Mix on medium setting for a further 2 minutes.

  6. Using a greased muffin pan, half fill the cups with batter. A standard muffin tray is approximately 50 g.

  7. Place the muffin tin in a warm 30°C location (free from draughts) to rise for 20 to 30 minutes. The mixture should almost double in size.

  8. Sprinkle with toppings such as sesame seed if desired.

  9. Bake for 12 to 15 minutes. Remove from the oven and turn out on to a cooling wire.

Helpful Hints

  • You can mix Easy Bakers Special White and Multigrain in a 50:50 mix by using 250 g Special White, 250 g Multigrain and 265 ml of water.
  • Laucke Bakers Yeast can be added to improve flavour. We recommend adding 1 tsp before mixing to improve flavour.
  • Bread must be allowed to cool completely before cutting or it will stick to your bread knife.
  • To keep the bread fresh, completely cool then store in a plastic bag or air tight container.

  • Gluten Free Recipes
  • Bake: 12 - 15 minutes
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