Gluten Free White Bread Rolls


  • 1 egg white
  • 2 tsp sugar
  • ¼ tsp salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml milk
  • 250g FREEE White Bread Flour
  • 2 tsp Quick Yeast
  • oil, for tins
  • flour, for dusting


  1. Rub some oil around the inside of 8 Yorkshire or muffin tin holes.
  2. Put the egg white, sugar, salt, 1 spoon of the oil, the vinegar and milk into a bowl and whisk well.
  3. Add the flour and yeast, and mix into a smooth thick batter.
  4. Cover with an upturned bowl and leave in a warm place to double in size for 1-2 hours.
  5. Sprinkle the last spoon of oil over the batter and use a spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
  6. Divide the doughy mass between the holes of the Yorkshire or muffin tin.
  7. Leave to rise for 35-40 minutes.
  8. Pre-heat the oven.
  9. Sprinkle some flour over the top of the rolls and bake for 15-20 minutes.
  10. Transfer the rolls to a wire rack and allow to cool completely before slicing.