Light and Airy Gluten-Free and Egg-Free Sandwich Rolls

Delicious sandwich rolls, egg-free and gluten-free, made with ground organic corn Chex® cereal that lends an airiness to the bread.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 284 Calories

Ingredients

• ½ cup white sugar
• 6 tablespoons cornstarch
• 4 teaspoons canola oil
• 2 tablespoons water, or as needed
• 1 tablespoon olive oil, or as needed
• 1 ½ teaspoons kosher salt
• 1 teaspoon apple cider vinegar
• butter-flavored cooking spray
• 4 teaspoons xanthan gum
• 1 cup sorghum flour
• 1 cup potato starch
• 4 teaspoons active dry yeast
• 1 cup corn cereal squares (such as Corn Chex®), ground
• 1 cup rice flour, or more as needed
• 1 ¾ cups vanilla rice milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Step 2

Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.

Step 3

Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.

Step 4

Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.

Step 5

Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.