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Gluten Free Lemon Rolls
Ingredients
  • subheading: Lemon curd:
  • 100 g (½ cup) caster/superfine or granulated sugar
  • zest of 1 lemon (Ideally, use organic unwaxed lemons.)
  • 3 US large/UK medium egg yolks, room temperature
  • ¼ tsp salt
  • 60 g (¼ cup) freshly squeezed lemon juice
  • 55 g (½ stick) unsalted butter, cubed
  • subheading: Gluten free lemon brioche dough:
  • 15 g (3 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 13g.)
  • 180 g (¾ cup) warm water
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • zest of 1 lemon (Ideally, use organic unwaxed lemons.)
  • 160 g (1⅓ cups 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch (US)/cornflour (UK) or potato starch instead.)
  • 135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your rolls might be slightly less fluffy.)
  • 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
  • 6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)
  • 6 g (1½ tsp) baking powder
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 100 g (⅓ cup 1½ tbsp) whole milk, warm
  • 1 US large/UK medium egg, room temperature
  • 35 g (2½ tbsp) unsalted butter, melted
  • subheading: Filling:
  • ¾ of the lemon curd (about 170g or about ⅔ cup)
  • 7 g (1 tbsp) cornstarch (US)/cornflour (UK)
  • subheading: Lemon cream cheese icing:
  • 75 g (⅓ cup) full-fat cream cheese, room temperature
  • 35 g (2½ tbsp) unsalted butter, softened
  • 60 g (½ cup) powdered/icing sugar
  • ½ to 1 tsp vanilla bean paste (or 1 to 2 tsp vanilla extract)
  • pinch of salt
  • ¼ of the lemon curd (about 55g or about ¼ cup)
Steps
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