These are light soft textured dinner rolls, with a faint taste of cornbread.
These are a corn’ and cornmeal based gluten free roll.
Servings: makes 8Prep Time: 15 to 20 minutes Cook Time: 13 to 20 minutes
3 egg whites
1 1/2 tablespoons sugar
2 tablespoons oil
1/2 cup apple cider (or apple juice)
1 cup cornstarch (125 grams)
1/3 cup cornmeal (40 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 tablespoon apple cider vinegar (I use Bragg’s raw apple cider vinegar)
Preheat oven 350. Grease an 8″ square baking pan. I use my rectangular baking stone.
In a medium sized mixing bowl, beat egg whites until they are very frothy. Add the remaining ingredients. Mix well. Mix several minutes so the batter thickens.
With a 1/4 cup measuring cup scoop batter and place on prepared baking pan. This recipe makes 8 nice sized rolls.
Bake for 20 min, I have a very hot oven, mine are done in 13 minutes. You want them to be golden and baked through. I check mine with a toothpick for doneness.
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