Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free
Makes 6 large or 8 medium rolls
What I have discovered, through trial and error, is that rice flour on its own does not make a good bread. Actually, the less white rice flour you use, the better your bread will taste, and the more bread-like the texture.
I also discovered that gluten-free and yeast free bread also means the structure of the bread is not very stable - so using a muffin tin really helps create a way for the dinner roll to have structure and rise.
These rolls are EXCELLENT right out of the oven and for up to 2 days if you keep them wrapped. After that, they lose moisture.
Ingredients
Dry Ingredients
¼ cup potato starch (It's the white starch, not the beige, fine flour)
1/8 cup arrowroot flour
1/8 cup brown rice flour
½ cup tapioca flour
¼ cup sweet rice flour (or white rice if you cannot find sweet rice)
¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)
2 tsp baking powder (gluten free)
1 ¼ tsp xanthan gum
½ tsp sea salt
Wet Ingredients
2 eggs
1/3 cup sunflower oil
Little less than ½ cup rice milk
Method
- Preheat oven to 400 degrees F.
- In one bowl, mix all the dry ingredients well.
- In a separate bowl, mix the wet ingredients well, blending in the oil.
- Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to overmix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.
- Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined.
- Use an ungreased, non-stick, six hole, muffin tin and spoon the batter evenly into the 6 holes (about ¾ full), or ½ fill 8 muffin holes (no paper cups needed). Alternatively, drop large spoonfuls onto a cookie sheet lined with parchment paper.
Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.
Enjoy!
I made these rolls for Thanksgiving Dinner and they were great! And my daughter liked them too! The flavor and texture were very nice and they held up well. Mine turned out exactly like the picture! I will definitely keep this recipe! Thank you for the wonderful recipe!
ReplyDeleteYou are most welcome! There are many other wonderful bread-like things you can make by altering this recipe. We are avid turkey-chicken burger fans, so by using english muffin rings, you can get great hamburger buns too!
ReplyDeleteEnjoy!
Only two years later for a reply... :-) I was sending someone to your site and saw your reply. I do make hamburger buns with this recipe (tweaked it by adding 1 tsp apple cider vinegar) and they are the best GF hamburger buns ever! I made grilled chicken sandwiches with roasted red peppers and avocado with these buns! Yum! I also make drop biscuits with them and they are good. I tried an egg free recipe using 3 heaping tsp of chia seeds (could use flax) with 9 tsp of water to make chia gel and they turned out really good. Of course texture was a little different, but I thought they were good. In case someone needed an egg free version. Above Anonymous. Thanks again! :-)
DeleteI made these rolls tonight and everyone in our house enjoyed them. I will DEFINITELY make these again.
ReplyDeleteWonderful! Spread the word Joel's dinner rolls are delicious.
ReplyDeleteEnjoy them even more often by making your own mixes (dry ingredients only in medium sized zip lock bags). This way it takes only minutes to whip up a 1/2 dozen for dinner -freshly baked.
I made these with just a slight modification to suit my almond sensitivity. I substituted coconut flour for the almond flour and hemp milk (unsweetened) for the rice milk and they turned out just like the picture and taste great! Thank you for posting!
ReplyDelete