Gluten-Free Dinner Rolls

Grainy and crusty gluten free dinner rolls
Fresh baked gluten-free dinner rolls- warm and tender.

Let it roll, Baby, roll.


We've been slurping lots of soup this week while the temperatures hover well below my chilly bones' preference of 72 degrees. I hate to complain about 52 degrees, but, honestly. I'm shivering like a kitten in a Steve Martin movie. This is SoCal, not New Hampshire. Where is my sunshine and technicolor blue sky? Hiding its good humor behind wrinkled duvets of fuzzy gray clouds, that's where.

So we make gluten-free soup.

But the soup needs a companion. Our potage is lonely. And so I play matchmaker. I've been inviting gluten-free roll recipes to come and play. I've been flirting with their quirks and grainy idiosyncrasies, trying to be a good host. Coaxing their prickly little batters into behaving. As in, taste GOOD. And I've had some almost there success. But nothing to brag about. Nothing blog worthy.

Until today. These rolls are a balance of whole grain flavor and softness. Just crusty enough. These were tender and lovely warm from the oven. Not gummy. Not heavy. Not too grainy.

Just right.




Tender warm and gluten free roll waiting for vegan butter
A pull-apart gluten-free bread roll begging for a slather.

Karina's Gluten-Free Dinner Rolls

Recipe originally published March 2011.

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Ingredients:

1 cup sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup millet flour
1/4 cup GF buckwheat flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar
1 1/2 cups warm liquid (3/4 cup non-dairy milk plus 3/4 cup hot water)
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice

Instructions:

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter or the real moo-cow thing, if you prefer. Wrap and freeze leftovers.



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Recipe Source: glutenfreegoddess.blogspot.com

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Fresh and warm from the oven gluten free yeasted dinner roll
A unique blend of gluten-free flours give these rolls superior texture.


Recipe Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there's too much moisture and you've got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you've made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.


Cook time: 22 min

Yield: 12 rolls


For substitutions, please see my guide to baking with substitutions here.



More Gluten-Free Bread Roll Recipes from Food Bloggers:

French Bread Rolls from The Gluten-Free Homemaker

The Art of Gluten-Free Baking's Dinner Rolls, Gluten-Free

Book of Yum's Rosemary Teff Dinner Rolls



Karina

32 comments:

Theresa said...

I've been looking for a good GF roll for ages! I'll have to make these! :D YUM!
Is the nut and coconut flour essential, or could I substitute it with something else?

Anonymous said...

These look great. I appreciate the tip on temperature and humidity impacting baked goods as I live in a warm and humid climate.

Your recipes are always wonderful, but I am just as impressed by your food photos. It is difficult to take photos of food that look as yummy as they taste. Yours are wonderful. Are you your own food stylist and photographer?
Paula

Karina Allrich said...

Theresa, The hazelnut and coconut flours add a lot of flavor and moisture. They keep the roll from being too "starchy". If you must replace them, try another whole grain flour that adds to the mix- such as millet or certified oat flour, etc.

Paula- Thank you. Yes, I do everything on the blog- I develop recipes, photograph them (on my dining table), and write the posts. :-)

Karina

Vicki said...

I am excited to try these. I am scouring the internets now trying to find good GF recipes. I just stumbled across your site and it looks incredibly helpful. I was diagnosed with celiacs a few years ago and have not been the best at keeping up with the diet... pizza is worth self-inflicted torture right? The side effects have gotten much worse lately, so I have no choice other than to be absolutely strict. How do you do keep from the temptation? Are you celiac or do you choose to be GF? I look forward to trying your recipes!

Karina Allrich said...

Hi Vicki- Yes, I have celiac disease. I've been 100% gluten-free since December 2001. No food is worth the symptoms I had (diagnosed late- in my mid 40's). So I am not tempted. Browse through my recipes and see why. I eat very well- including killer pizza! I've been honing gluten-free baking for years. As a side note- it is worth the effort to go completely GF to calm your autoimmune system. I have a female cousin who did not- she cheated with bagels and pizza, and ended up battling lymphoma (twice, now). It really is serious. Please stay gluten-free! Karina

Anonymous said...

These look great! We find it difficult to get sorghum flour in the UK, what would you advise to be the best substitute?

Vicky

Karina Allrich said...

Hi Vicky- Sorghum is a whole grain, yet it bakes up light and springy. Rice flour doesn't quite match it. Can you do certified GF oat flour? Or a combo of brown rice flour and your favorite starches/maize flour- but I cannot guarantee you won't need to adjust the liquid- depending upon your flour choice. Karina

Linda said...

Karina, these look delicious. It's cold here too, and I bet these would be perfect with a bowl of soup. Thanks for linking to my rolls. :)

Inumidun said...

Looks delicious! I must give them a try.

KarenTKent said...

These sounds delicious! However, I am allergic to both almonds and hazelnuts - what, if anything, would you recommend as a substitute? Thanks!

Jessica said...

Those look fabulous! Love the new blog header. So cute! xo

Jeanette said...

These look amazing! I am pretty new to gluten-free baking due to the recent discovery of a gluten allergy that my son has. Finding healthy breads in the store has proven challenging, so I am so grateful for recipes like yours that use whole grains.

Angie Halten said...

I will be adding this one to my recipe box. I can't resist buns fresh out of the oven! mmmmm good!

Angie.

Lori said...

I can't wait to try these rolls, Karina! Thanks for all the fabulous, creative recipes. GF eating is much easier thanks to your recipes. And I just bought coconut flour to try your coconut cake for Easter, so now I can use it in these rolls. :)

Helen Onulak said...

I've just been diagnosed as gluten intolerant and started doing research. I came across your blog. I appreciate all the information you've shared. It's nice to learn from someone who's willing to experiment and share.

Thank you for all you do!

Anonymous said...

Hi Vicki, I want to add my support to Karina's in encouraging you to stay gluten free. I am at my healthiest at age 60 after being diagnosed with celiac sprue ten years ago. I was so relieved to know the reason why I was so sick that I resolved never to crave what I could not have, and I have never once cheated (although I have been inadverently exposed a couple of times that I know of). There are lots of great GF foods, and excellent blogs and cookbooks too, out there. No need to feel deprived these days! This is not to say that sometimes I don't feel cheated if I can't have a slice of that wonderful-smelling bread, but the consequences would not be worth the momentary indulgence.

Good luck!

Annette said...

Karina, we made these for dinner last night, and they were delicious. They had a whole grain flavor that is not so easy to achieve in gluten-free baking. They were also light and airy on the inside and had a nice crust on the outside. Just what I have been looking for! I asked you a few weeks ago if you had a dinner roll recipe, and you said you were working on one . . . you did it – and I truly appreciate it. Finally, we have dinner rolls thanks to you!

Rachel said...

These look so yummy! We are having soup for dinner and this would be perfect. I don't have coconut, almond, or hazelnut flours. :( I do have both buckwheat and millet (and sorghum and brown rice). What would be a good sub for the coconut and almond or hazelnut? Or should I wait and try this when I can get them? I have garfava, white rice, oat, potato, and corn flours also in the cupboard. Thanks!

tamara said...

Making these tonight...they are rising by the wood stove as I type! Excited to have them with some homemade chicken soup!

Even the dog is a boy said...

Oh, how sad we are that we ate 18 rolls as an after school snack yesterday. We thought we'd made enough to freeze!

Warm and spread with a compound butter of garlic, shallots, parsley and lemon...we offer our humble thanks and a little drool.

It's a comfort to know that it can be done and that I can start using more organic flours, which are so difficult to find in GF mixes.

Tasty Eats At Home said...

These do look as though they have a lovely crumb. Yum.

MicheleH said...

Hi Karina, have been dreaming of these ever since I first saw this post. My peanut is home sick from school with an upset tummy. So I made these for her. They are scrumptious! So good, she ate the whole roll in less than a minute and she usually a very slow eater (wish I was more like her). I am taking these to Easter Brunch at my bros. Thanks for the wonderful recipe!

Anonymous said...

These look like they are a bit of a "muffiny" bun? Do you find the texture similar to muffins or more like the real thing? May just try these out for Easter dinner!

Karina Allrich said...

Thank you ALL so much for your lovely comments and enthusiasm. I appreciate it big time. xox

I used a muffin tin to bake the rolls because the dough is a bit wet. But they are definitely bread. Quite tasty. ;-)

xox Karina

N said...

has anyone tried flaxing the eggs?
(wow, I just made flax a verb... i must be tired.. :) )
I am going to try it tonight, will report back!

Цаца не налюбоваться said...

I wish you where cooking without xanthan gum... commercial additives is not way of healthy eating.

Karina Allrich said...

I have not tried using flax gel for the eggs- as I am allergic to flax, but many readers report success using flax.

Flax gel can also help replace the sticky/clinging properties of xanthan gum, so if you do not use xanthan gum, try flax gel.

Karina

Anonymous said...

I have tried a lot of gluten free bread recipes and we never liked them.I made the dinner rolls for my husband today and both of us loved them.they didn't smell like a lot of gf breads I have tried.I will be trying more of your recipes.Thank you--Nita

Michelle K. said...

I'm eating these right now, and I have to say that you've outdone yourself, Karina! Thank you so much!

Anonymous said...

My 14 year old daughter was just told by her Dr. she needs to be GF. Hard t do with an active teen. We are trying new things. The rice bread was a no. Finding things are dry and chewy. We are looking for something that has taste and softness. What do you thing we should try. Going to Whole Foods to find something a teen would like.
Mayme

Melissa said...

Amazing! I had to make teeny subsititutions (I had no cocunut flour) but I used coconut milk and coconut oil in the recipe. Simply wonderful. I love how your recipes actually turn out! I shake my fist at cookbooks where the recipes just do not work. What a waste of time and money (and precious precious ingredients!)

Joli said...

These were so delicious! another one of those things that everyone at the table loved. Thank you!

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