Bread rolls - wheat free recipe

70	g	rice flour
90	g	tapioca flour
70	g	cornflour
1	tbsp	potato flour
1	tsp	xanthan gum
1	tsp	unflavoured vegetarian gelatine
1½	tsp	baking powder
½	tsp	salt
1½	tbsp	sugar, divided
225	ml	warm water
2¼	tsp	dry yeast granules
1	tsp	vinegar
1	med.	egg, beaten
2	tbsp	olive oil or flavourless oil

1.	Lightly oil 6 baking rings (approx. 3½" diameter), place on a baking tray.

2.	In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside.

3.	Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.

4.	In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture.

5.	Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes).

6.	Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.)

7.	Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes.

8.	When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack.

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