Gluten free rolls or bread recipe
140 grams white rice
70 grams brown rice
80 grams quinoa (or quinoa flakes)
50 grams buckwheat grain (or buckwheat flour)
1 Tbsp chia seeds (optional)
100 grams arrowroot flour
2 tsp xanthan gum 
2 tsp dried yeast
1 tsp Himalayan salt
20 grams coconut sugar
1 tsp grass fed gelatin (optional, read about the benefits of gelatin)
400 grams luke warm water 
1 tbsp apple cider vinegar
1 egg
40 grams olive oil (or coconut oil melted) 

Add rice, quinoa, buckwheat and chia seeds (if using) to bowl - Mill 1 minute speed 9.

Add all other ingredients (order doesn’t matter).

Mix speed 5 for 15 seconds, scrape down sides, knead 1 min, 30 seconds.

This bread batter should be very thick and sticky. Scoop batter into lined loaf tin, you will need to use a wet spatula or your hands to push the batter into the sides of the tin, smooth down the top and allow to sit for 60 mins or more in a warm spot.

Preheat Oven to 180°C (350°F).

Once it has risen bake in oven for approx 50-60 mins.

You can use different variations, all one type of rice or all buckwheat etc.

If you would like to make bread rolls you can do that too. Scoop 1/3 cup into small greased pie dishes or straight onto baking paper and mould into bread roll shape with wet hands. Proof for 60 mins or more. Bake for 25-30mins.

Gluten free rolls or bread recipe
The problem with Gluten