Gluten-free bread

1. Kneading: Place all the ingredients except the water in a food processor. Blitz for 5 minutes gradually adding the water during this time. 
2. Forming the buns: Using paper or a cloth, lightly grease the kitchen worktop with oil and use your hands to empty the dough onto the surface that has been greased with oil. Divide the dough into six 60gr pieces and put each piece in the mould, flattening them so that they cover the whole surface. It is highly recommended that you cover it with a cloth so that it is not affected by any draughts.
3. Rising: Leave the bread to rise until it doubles in size (approximately 1 hour, depending on the room temperature). At the same time, heat the oven to a temperature of 200 º C (cooking from above/below and fan-assisted) and place the rack in the middle of the oven. It is important that you remove any other trays that might be inside the oven, as they would prevent the air from circulating properly.
4. Cooking: With the oven preheated to 200º C, place the Lékué mould on the oven rack. Bake the buns for approximately 15 minutes. Using oven gloves so that you don’t get burnt, remove the rack and bread mould from the oven. Turn the buns out of the mould and put them directly on top of the rack, on top of the kitchen worktop, to allow them to cool.   After a few minutes they’ll be ready to taste!

NOTE: Those rolls that we do not consume on that same day can be stored in a plastic bag in the fridge.