Jun 11th, 2017
I am getting a bit better at baking with non-wheat flour, although I still think that even at their best, the results are never going to be as good as the traditional methods.
I made these cheese and onion soda bread style rolls for R and stole a bit myself as they smelt so delicious. I used Dove Farm gluten free self-raising flour.
Heat the fan oven to 180C. Put 300g self-raising flour in a bowl and add 100g grated cheddar, a small grated red onion and salt to taste. In a measuring jug, mix a large egg with 150ml milk, 1tsp natural yogurt (or use buttermilk) and 3 tbsps sunflower oil. Mix to a soft sticky dough, turn out on to an oiled board and kneed gently for a few minutes until smooth. This is different from how I would treat a similar mix with wheat flour where I would definitely avoid kneading at all.
Line a baking tray with tin foil and lightly grease. Split the mixture into four balls and score in a cross with a sharp knife (to let the devil out). Brush with egg or milk (egg is best – they do need brushed with something to give them colour otherwise the gluten free flour makes them very very pale) and sprinkle with grated cheese.
Bake for about 30 minutes – then when they look nearly done, carefully turn them over and cook for another 5 minutes upside down to make sure they are nice and crisp. They are best eaten immediately or frozen once they have cooled as they don’t keep well.