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Gluten Free Dinner Rolls

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  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 24
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Making yeast rolls from scratch can be simple, as this recipe proves. These warm rolls in the bread basket will elicit smiles...and seconds!
Created Sep 9, 2011
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Ingredients

  • 1/2 cup warm water (105°F to 115°F)
  • 1 teaspoon unflavored gelatin
  • 1 package fast-acting dry yeast (2 1/4 teaspoons)
  • 3/4 cup cornstarch
  • 3/4 cup potato starch flour
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup garbanzo and fava flour
  • 2 eggs
  • 1/2 cup almond milk, soymilk or regular milk
  • 1/4 cup honey
  • 3 tablespoons sunflower oil or ghee (measured melted)
  • 1 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 1/2 teaspoons salt

Steps

  •  
    1
    Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
  •  
    2
    In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.
  •  
    3
    Spray 2 teaspoons with cooking spray (without flour). Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray (without flour); cover dough in pans. Let rise in warm place (80°F to 85°F) 1 hour to 1 hour 30 minutes or until doubled in size.
  •  
    4
    Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately turn rolls out of pans onto cooling racks. Serve warm.

Nutrition Information

No nutrition information available for this recipe
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