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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Gluten Free Company Dinner Rolls

Gluten Free Company Dinner Rolls

These are the perfect gluten-free dinner rolls for company or holidays.  Light and fluffy with a wonderful fresh bread flavor. We make them often and warm them up the next day for breakfast.  They are wonderful with butter and jam or use for a small sandwich.
Gluten Free Company Dinner Rolls
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Gluten-Free Dinner Rolls
makes 15-20 rolls

Ingredients
  • 3 cups Gluten-Free All-Purpose Flour Mix with xanthan*  see below
  • 2 teaspoons xanthan gum (this is in addition to the xanthan gum in the mix)
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1/4 cup cane sugar
  • 2 tablespoons active dry yeast
  • 2 cups warm, but not hot milk (or almond milk, or water)
  • 2 teaspoons apple cider vinegar 
  • 2 large eggs
  • 1/4 cup olive oil
  • melted butter for pans and for brushing tops of rolls
Butter and flour muffin tins

Instructions:
  1. In a small bowl, whisk 1 tablespoon of the sugar into warm milk.  Add yeast, whisk to dissolve; set aside to proof. It will get foamy on the top.
  2. In another bowl, sift together the flour, xanthan gum, baking powder, the remaining sugar, and salt
  3. In the bowl of a mixer fitted with a paddle attachment, beat together the eggs, vinegar, and oil.  
  4. Add yeast mixture, beat to mix.  
  5. Add flour mixture, beat on low to combine, then beat on high for about 3 minutes.
  6. Spoon dough into prepared muffin tins to about 3/4 of each cup.
  7. Let rise until doubled in bulk–about 30-40 mins in a warm place.
  8. Turn on the oven to preheat to 375 degrees.
  9. Once rolls have risen, brush the top of each with melted butter.  
  10. Bake in preheated oven for about 20 minutes, until the tops are a nice golden brown. 
  11. Remove from the oven.  Cool in the pan for a few minutes and then remove to a rack
  12. Keep leftover rolls in the fridge
* Flour blend recipe  (sift together and use the amount called for in the recipe)

1 1/4 cup gluten free brown rice flour
1 1/4 cup gluten-free white rice flour
1 cup tapioca flour
1 cup sweet rice flour  (I buy mine at the Asian market, it's also call glutinous rice flour)
2 tsp. xanthan gum

Comments

  1. I've been gluten free for two months and I've tried several recipes for rolls, this is the best by far! Thank you for the recipe.

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    Replies
    1. Hi, that's great! I'm so glad you like them. You might also like my hamburger buns. They're easy to make and yummy!! http://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.html Let me know if you have any questions that I can help you with. All the best on your journey, Ali

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    2. You have wonderful recipes, thank you for making gluten free easy for me!

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    3. You're very welcome! Let me know if there is a specific recipe you would like or any questions that I can answer. Working on a new crescent roll recipe this weekend!

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