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from Phil Vickery

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essential gluten-free

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175 recipes that will
revolutionise your diet

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essential gluten-free

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in association with Coeliac UK

with Bea Harling BSc

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essential gluten-free

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Soft Milk Bread Rolls (Essential Gluten-Free)

3.3/5 rating (56 votes)
  • Makes: 12 rolls
  • Prep Time: 15 mins
  • Ready in: 20 mins
  • Difficulty: Moderate
  • Print:
Soft Milk Bread Rolls (Essential Gluten-Free)

This dough is too soft to shape on a tray so they are baked in a muffin tin.


  • 400g GF White Bread Flour Blend (page 15), plus extra for dusting, or use the quantities below:
  • 70g GF brown rice flour
  • 70g GF white rice flour
  • 140g potato starch
  • 60g GF tapioca flour/ starch
  • 60g cornflour
  • 2 level teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 7g Gluten-Free fast-action dried yeast
  • 150mI warm milk
  • 150ml warm water
  • 2 medium eggs, at room temperature
  • 2 teaspoons cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons olive oil, for glazing


  • Lightly oil and flour a 12-hole muffin tin. if using mini loaf tins, the dough makes 8-10, depending on the size of the loaf tins used (see tip below).
  • In a bowl, measure the flour, xanthan gum, salt, sugar and yeast, and mix well until evenly combined.
  • Add the warm milk, water, eggs, vinegar and the 3 tablespoons of olive oil to
    a large bowl if you're using a hand mixer, or the bowl of a stand mixer.
  • Tip the flour mixture into the bowl and beat on low to start then on high for about 3 minutes to form a soft, smooth and sticky dough. It will resemble a thick cake
    mixture more than a bread dough and will drop slowly from the beater. If it seems a little dry, add a touch more water.
  • Divide the dough between the muffin holes and spread using the back of a wet spoon or fingers to smooth the tops. The holes should be about two-thirds
    full, with about 100g of dough in each one. Score the tops and coat them with the 2 teaspoons of olive oil and set aside while you preheat the oven to 220C/200C fan/ gas mark 6.
  • Bake for about 20 minutes until nicely browned on top. If you take one of the rolls out of the tin and tap the bottom it should sound 'hollow'.

Phil's Tips

if you use a ready-made commercial flour it may already have xanthan gum
added, so you won't need more; different flours also require different quantities of liquid,
so remember to adjust the recipe to get the right texture.

You can use mini loaf tins to shape the dough for the rolls. They look good with a small
slash on top and you can serve them warm still in their paper cases, if using. 

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