These gluten free rolls are a great way to start the day at breakfast, and also go well as dinner rolls.
I have the fondest memories of waking up to freshly baked rolls made by my grandmother growing up anytime she would come visit, and especially around the holidays.
She would always make enough for the day, so we’d have them at breakfast with her homemade strawberry preserves and then at dinner as a dinner roll.
We loved her rolls and sourdough bread so much that she would make huge batches, freeze them and then mail them to us, along with fresh fruit and vegetables from their farm.
We actually had an extra freezer in the basem*nt to store all of it.
My grandmother was the best cook, I mean there was seriously nothing that she couldn’t make.
While she has some recipes that I have been able to convert to gluten free and dairy free, I have been unsuccessfully trying to make her rolls for years….until now!
Well, until a couple of days ago if we’re being specific. With the help of my amazing mother, we tested the recipe a couple more times before sharing it with you.
I’ve been doing test runs of my holiday recipes lately as I have a lot of family coming into town this year and I want to show them how delicious gluten free foods can be.
So, I decided to try making the yeast rolls again and I still can’t believe how great they turned out.
My kids and I literally ate an entire batch because they were that good!
So, if you’ve been searching for a gluten free rolls recipe, I think you’ll love this.
How to Make Gluten Free Rolls Video
If you’ve tried this recipe, pleaseRATE THE RECIPEbelow!
Combine the yeast, flour, sugar and salt in a bowl, mix until well combined and set aside.
In a stand mixer, add your slightly beaten egg and start mixer on low.
Next, add the room temperature water and melted dairy free butter.
Start adding your dry ingredient mix a little bit at a time with the mixer going on low until all of the flour is in the bowl.
Mix on medium speed for 3 minutes.
Once the mixture is smooth, scrape down the sides of the bowl and mix on medium speed for one more minute.
Grease a round pie pan with a little bit of the dairy free butter to prevent sticking.
Using a medium size cookie scoop, scoop the dough out into the pan (should be a heaping full scoop). Start by placing scoops around the outside edge and then do a circle inside so that the dough is touching on the edges. Repeat until the pan is full all the way to the center with round scoops of dough.
Take a small spatula and flatten and smooth out the tops so that they look like rolls, rather than balls of dough.
Cover the pie pan with a cheese cloth or thin dish towel.
Turn off the oven, and place the covered pan in the oven for one hour until it doubles. The warmth inside the oven will help the dough rise.
Remove the rolls from the oven and set on the counter after taking the dish towel off the top.
Preheat your oven to 425 degrees.
Brush the tops of the rolls lightly with butter.
Once the oven is preheated, bake the rolls for 6 minutes.
The tops will be browning, so at this point, cover it with aluminum foil so the top doesn’t burn.
Cook another 2 or 3 minutes.
Score the outlines of the rolls with a knife and serve warm. Or, you can let the rolls cool for 10 minutes and then gently pull them apart with your hands along the outlines of the rolls.
Recipe Notes
Enjoy it fresh out of the oven, or save it for later. These rolls freeze well too, so feel free to make extra.
Nutrition Facts
Gluten Free Rolls Recipe
Amount Per Serving
Calories 113Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 18mg6%
Sodium 157mg7%
Potassium 33mg1%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 145IU3%
Calcium 17mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
I hope you enjoy this adaptation of my grandmother’s gluten free rolls as much as we do!
Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.
What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.
If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.
While our Gluten Free 1-to-1 Baking Flour is not meant for yeast dough, you can use our Gluten Free All Purpose Baking Flour blend in your favorite recipes instead! Just one gluten free flour blend has so many uses!
Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.
Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.
Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. ...
Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free.
Your bread will not rise if your yeast or baking powder has expired. A dense loaf could also be the result of not measuring your ingredients accurately. Weight measurements are best (I have to update my recipes). Otherwise scoop the flour into your measuring cup and level without shaking or packing the flour down.
Introduction: My name is Saturnina Altenwerth DVM, I am a witty, perfect, combative, beautiful, determined, fancy, determined person who loves writing and wants to share my knowledge and understanding with you.
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