Champion the wonder rolls!

This is a fantastic recipe for bread in a hurry. The beauty of this is that you don't require any yeast or 'proving' time. Again, it resembles a batter when mixing rather than a traditional 'dough', but the result is not really cake-like - and definitely tastes more like a soft bread.

Fruit and Walnut Bread Rolls

Mix dry ingredients together:

1 1/2 cups of gluten free flour

2 teaspoons of gluten free baking powder

1 teaspoon of xanthan gum

a pinch of crushed sea salt

1/3 cup of caster sugar

a handfull of chopped walnuts

a handful of dried fruit of your choice (dates, apricots, sultanas for example)

Mix wet ingredients together:

1 large egg beaten

I teaspoon of cider vinegar (if permitted)

2 oz butter

1 cup of warm water

Makes 8-10 small rolls or 4 large rolls

Preheat the oven to 180 degrees C, 380 F/Gas mark 4

Carefully combine the wet and dry ingredients and mix with a fork until you get a 'sloppy' batter consistancy.

grease a muffin tray or individual fruit pie pans and spray with oil or wipe around with oiled kitchen paper.

Spoon batter into the prepared tins, spreading to the edges if needed.

Bake for approximately 20 minutes, use a skewer to see if cooked (the skewer should come out clean when done). Allow to cool before removing from tins or trays.

Serve as they are, or slice open and butter liberally - a little jam is wonderful on these too.

Recipe notes:

For a plain roll, simply omit the sugar, fruit and nuts. Alternatively replace the fruit and nuts with cheese, grated cheddar, scallions, feta cheese and chives - let your imagination run wild. You may also use this recipe for pizza bases, spread onto a pizza pan and bake, add herbs and garlic to this if you wish. Why not try slicing up an un-topped pizza base with garlic and herb butter? Delicious!