Gluten-free delights to savour.
Preheat oven to 180°C. Line two baking trays with baking paper.
In a bowl, mix the dry ingredients.
Add in the beaten egg whites and mix until well blended.
Add the boiling water and stir vigorously until a wet dough forms.
Break the dough into 12 equal parts (each approximately 2 tablespoons of batter).
Place on the baking trays allowing plenty of room between each dough part for expansion.
Bake for 40 minutes, do not open the oven to turn or remove early.
The rolls should be crispy to touch.
The rolls have a hollow inside, making a lighter accompaniment to soup or pasta dish, and a fabulous shell to fill with your favourite sandwich fillings.
Recipe created by Kim McCosker with Metamucil.
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