Wheat-free Rustic Rolls

Heat the oven to 230°C (210° fan)450°F gas 8. Grease a large baking tray.

Put all the flours, salt, sugar and xanthan gum into a food processor.

Add the ground almonds and yeast and pulse 2 - 3 times to mix thoroughly.

Mix together the oil and water and pour 200ml|1 cup into the food processor and mix for 2 - 3 seconds.

Pour in another 100ml of the water and oil and mix for another 2 - 3 seconds.

Add the remaining water a little at a time until the mixture is the consistency of a stiff Victoria sponge - it should fall off a spoon, but hold its shape well.

Place tablespoons of the mixture onto the baking tray, then smooth the top with the back of a wet tablespoon.

Bake in the oven for 15-20 minutes until risen, golden brown and sounding hollow when tapped on the base.