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Categories:
butter corn cereal sorghum flour potato starch rice flour white sugar cornstarch xanthan gum active dry yeast kosher salt vanilla rice milk canola oil apple cider vinegar water olive oil
Viewed: 40 - Published at: 7 years agoIngredients
- butter-flavored cooking spray
- 1 cup corn cereal squares (such as Corn Chex(R)), ground
- 1 cup sorghum flour
- 1 cup potato starch
- 1 cup rice flour, or more as needed
- 1/2 cup white sugar
- 6 tablespoons cornstarch
- 4 teaspoons xanthan gum
- 4 teaspoons active dry yeast
- 1 1/2 teaspoons kosher salt
- 1 3/4 cups vanilla rice milk
- 4 teaspoons canola oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons water, or as needed
- 1 tablespoon olive oil, or as needed
Method
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
- 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.
- 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.
- Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.
