Here is the recipe for soft and delicate Gluten-free milk rolls—perfect not only to accompany meals or breakfast, but also as a versatile base for other preparations. In particular, they work beautifully in one of the regional recipes featured in our culinary Giro d’Italia in 20 recipes.
Since white bread is not always the best ally for blood sugar levels, we can make a small but effective adjustment: replace 20 g of one of the gluten-free flours with 20 g of inulin. This simple swap helps slightly lower the glycaemic index without compromising texture or flavour.
Now it’s time to get your hands into the dough. Just a few steps, a little care, and the aroma of freshly baked bread will do the rest. Let’s prepare these gluten-free milk rolls together, ready to tell the story of a stage of our Giro d’Italia… one bite at a time.
Gluten-free Milk Rolls
51g carbohydrates per 100g
Ingredients for about 10 rolls
- 400 g milk
- 320 g gluten-free bread flour mix Nutrifree **
- 100 g gluten-free bread flour mix Farmo **
- 60 g wholegrain rice flour* (plus extra for dusting)
- 50 g extra virgin olive oil
- 12 g fresh baker’s yeast
- 8 g fine salt
- Extra virgin olive oil, for brushing
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Dissolve the yeast in the lukewarm milk together with the sugar.
- Place the flours in a bowl or in the bowl of a stand mixer. Gradually add the milk, mixing until smooth. Add the salt, then slowly drizzle in the olive oil.
- Using a spoon and a little rice flour, shape the dough into rolls of about 90 g each. Place them well spaced on a baking tray lined with parchment paper and brush the surface with extra virgin olive oil.
- Let the rolls rise until doubled in volume.
- Bake in a fan-assisted oven preheated to 200°C for 20–25 minutes, until golden brown.
