Gluten-Free Milk Bread

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Iana Cavalcante

Gluten-Free Milk Rolls

A soft, pillowy gluten-free roll built on powdered milk for a rich, tender crumb. Nobis sweet potato flour adds structure, making this a wholesome, easy-to-make loaf with a beautiful golden crust.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12 rolls
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

  • 200 g powdered milk
  • 8 tbsp water
  • 2 whole eggs
  • 50 g sweet potato flour
  • 2 tbsp coconut oil
  • 1 tbsp baking powder
Optional topping
  • Black sesame seeds. Sprinkle on top of the rolls before baking for added texture.

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Mix all ingredients together, adding water gradually until the dough comes together and can be shaped.
  3. The dough will be sticky. Grease your hands with a little oil and shape the rolls.
  4. Place on a greased baking sheet and brush egg yolk on top.
  5. Bake for 20-25 minutes until golden.

Nutrition

Serving: 37gCalories: 130kcalCarbohydrates: 9.9gProtein: 5.7gFat: 7.5g

Notes

The dough will stick to your hands. Greasing them with oil makes shaping much easier.
Brush the tops generously with egg yolk for a beautiful golden finish.

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