Gluten Free Olive and Feta Bread Rolls


  • 1 egg white
  • 2 tsp sugar
  • pinch of salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml milk
  • 250g FREEE Brown Bread Flour
  • 2 tsp quick yeast
  • 75g feta cheese
  • 75g olives, destoned
  • oil, for tin
  • 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 1-2 hours
  5. Sprinkle to last spoon of oil over the batter and use 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. Add the feta and olives to the tops of the bread rolls. Sprinkle some flour over the top and bake for 15-20 minutes.
  10. Transfer the rolls to a wire rack.
  11. Allow to cool completely before slicing.