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.
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
1/3 cup sunflower oil
Little less than ½ cup rice milk
- 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.