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Sophiele's gluten-free cornmeal rolls

updated

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Ingredients for 1 servings:

  • 250 g corn flour
  • 2 eggs
  • 3 tbsp milk
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp butter, soft
  • 80 ml water, boiling
  • Grease for the tray

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Separate the egg yolks from the egg whites, whisk them together, and beat the egg whites until stiff peaks form. Pour the boiling water over the cornmeal. Add the butter, sugar, salt, and milk, and stir in. Once the mixture has cooled, fold in the egg yolks and egg whites. The batter should be neither too thin nor too thick. It’s best to portion the batter into a greased muffin tin and add 1 tablespoon of batter to each cup. Preheat the oven to 200°C (top/bottom heat) and bake the rolls for about 20 minutes, until risen and browned. This recipe makes about 6 rolls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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