If there’s one thing I’ve learned after being diagnosed with Celiac Disease it’s that gluten free baking can be tricky in the texture department, and often calls for expensive ingredients which sit untouched in my pantry after attempting to make this recipe or that. That said, my Gluten Free Rolls are soft, doughy, and delightfully simple. Plus they’re made with everyday gluten free ingredients that you can find right at the regular grocery store.
Special enough to pair with any holiday meal, yet easy enough to make for dinner tonight. If you think making gluten free bread is difficult or intimidating, you are in for a real treat!
Gluten Free Rolls are made from fridge and gluten free pantry staples. Here’s what you’ll need:
- Gluten Free Flour Blend. I prefer using King Arthur’s Gluten Free All Purpose Flour which is a mix of gluten free flours and starches. This particular brand gives the gluten free rolls a fabulous fluffy texture and chew.
- Quick Rise Yeast (Instant Yeast). If you’re nervous about using yeast, don’t be! With quick rise yeast, all you have to do is add it to the mixing bowl with the rest of the ingredients. No proofing or blooming required.
- Sugar. Sugar not only activates the yeast but gives the rolls a touch of sweetness. Not “Hawaiian Rolls” type sweet – just a teensy touch of sweet!
- Xanthan Gum. Xanthan gum gives our rolls elasticity and structure so they don’t crumble and fall apart. It is essential in gluten free baking.
- Hot Water. For these gluten free rolls you want the water added to the dough to be what I call “hot tub temperature”. Not scalding, or you run the risk of killing the yeast.
- Butter OR Vegan Butter OR Vegetable Oil. Good news, dairy free friends, you can make dairy free dinner rolls with vegan butter or vegetable oil instead of regular butter. I like Earth Balance Vegan Buttery Sticks.
- Egg. One whisked egg helps bind these gluten free rolls together. I have not tried these rolls with an egg replacer.
- Apple Cider Vinegar. Vinegar also helps to strengthen our gluten free dough, as well as help it rise.
Can You Freeze Gluten Free Rolls?
Yes! Cool the rolls completely then wrap in foil and freeze in a freezer bag. Thaw on the counter then warm in a 200 degree oven until rolls are warmed through.
What to Pair These Rolls With
- Cheesy Cauliflower Soup
- Hamburger Soup
- Stuffed Italian Mini Meatloaves
- Skillet Shepherd’s Pie
- Tuscan Sausage and Vegetable Stew
- Pan Roasted Chicken Thighs and Rice
How to Make Gluten Free Dinner Rolls
Step 1: Combine the Dry Ingredients
To the bowl of an electric mixer or a large glass bowl if using a handheld mixer add gluten free flour blend without a binder, instant yeast, xanthan gum, sugar, and salt then mix on low to combine.
I prefer using King Arthur GlutenFree Multi-Purpose Flour for these rolls, which again, does not contain any binders. I also use Red Star quick-rise instant yeast, which is gluten free.
Step 2: Beat in the Wet Ingredients
With the mixer on low, stream in hot water (think hot tub temp – not scalding) followed by melted butter OR vegan butter OR vegetable oil, an egg, and apple cider vinegar. Mix until smooth then turn the speed up to medium and beat for 3 minutes, scraping the sides down once. The batter should resemble a thick cake batter when it’s done.
Step 3: Scoop the Dough Then Let Rise
Spray a 9″ glass pie pan with nonstick spray then use a 2″ ice cream scoop to scoop out 9 rolls – 1 in the center with 8 scoops surrounding it.
Wet your fingers with water then gently smooth the tops of the rolls. Next, cover the pan with a tea towel then set it in a warm place to rise, anywhere from 45 minutes to one hour.
Tip: I place my pan in the oven on the “bread proof” setting. Another favorite way to help yeast-based dough rise is to set the pan on top of a heating pad set to low. Works like a charm!
Step 4: Bake the Rolls
Bake the dinner rolls for 23-25 minutes at 400 degrees or until the internal temperature of the rolls reaches 200 degrees. Check on the rolls at the 15-16 minute mark – if they’re browning too fast, place a sheet of foil gently on top.
Once the gluten free rolls are done, serve hot and fresh with TONS of salted butter (trust me) or slather first with butter then finish with jam. DIVINE. These rolls are best eaten within an hour or two of baking so devour with gusto and enjoy!
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Gluten Free Rolls
Gluten Free Rolls are soft and fluffy. Delicious enough to pair with any holiday dinner, but easy enough to make any day of the week.
- 11-1/2oz by weight gluten-free flour blend without added xanthan gum or binders
- 3 Tablespoons sugar
- 2 teaspoons quick rise instant yeast (I like Red Star)
- 1-1/2 teaspoons xanthan gum
- 1-1/4 teaspoons salt
- 1 cup hot water (think hot tub temp - not scalding)
- 2 Tablespoons melted butter or vegan butter, or vegetable oil
- 1 egg, at room temperature
- 1 teaspoon apple cider vinegar
- Add flour, sugar, yeast, xanthan gum, and salt to the bowl of an electric mixer or a large glass bowl if using a hand held mixer. Mix on low to combine. With the mixer on low speed, drizzle in water then add the butter, egg, and vinegar. Once the batter is smooth turn the speed up to medium then beat for 3 minutes, scraping the sides down once. Batter will be the consistency of thick cake batter.
- Spray a 9" glass pie pan with nonstick spray then use a 2" ice cream scoop to scoop the dough into the pan. Wet your fingertips with water then gently smooth the tops of the rolls. Cover pan with a tea towel then set in a warm place to rise for 45 minutes to 1 hour (I use my oven's "bread proof" setting, or place the pan on a heating pad set to low.)
- Preheat oven to 400 degrees then bake rolls for 23-25 minutes or until the internal temperature of the rolls reaches 200 degrees. Check rolls around the 16 minute mark - if the tops are browning too fast, gently place a piece of foil on top of the pan then continue baking. Serve immediately - best if consumed within a few hours.
Slightly adapted from Gluten-Free Mama.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.