The Best Gluten Free Rolls

Serves 1
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Directions

  1. 1Combine dairy-free milk and vegan butter in a microwavable measuring cup.
  2. 2Microwave for 1 minute and 10 seconds.
  3. 3Combine gluten-free yeast and sugar in a large mixing bowl.
  4. 4Whisk in your heated milk mixture.
  5. 5Set aside while this proofs for 10 minutes.
  6. 6In a small mixing bowl, combine brown rice flour, potato starch, tapioca flour, xanthan gum, salt, baking powder, and herbs.
  7. 7Once yeast is proofed, mix in eggs and olive oil.
  8. 8Slowly add in flour mixture and beat until well combined.
  9. 9Coat your muffin tin with coconut oil spray, or use butter/oil you have on hand.
  10. 10Spoon dough into muffin cups, ¾ full.
  11. 11Wet your finger tips and gently smooth the top of each.
  12. 12Dip scissors in tapioca flour and snip the dough in each cup in half, then snip in half again so you end up with quarters.
  13. 13Cover muffin tin with foil and refrigerate for at least 8 hours (24 hours max).
  14. 14Take your muffin tin out of the fridge and place on counter while your oven preheats to 350 degrees.
  15. 15Bake for 30-34 minutes until tops are deep golden brown.

Ingredients

  • 1.25 cups dairy-free milk
  • 2 tbsp vegan butter
  • 1 packet yeast
  • 1.5 tbsp sugar
  • 1 cup tapioca flour
  • 0.75 cup brown or white rice flour
  • 0.75 cup potato starch
  • 2 tsp baking powder
  • 2 tsp xanthan gum
  • 2 tsp salt
  • 1.5 tbsp fresh rosemary
  • 1.5 tbsp fresh thyme
  • 1.5 tbsp fresh sage
  • 1 tbsp olive oil
  • 2 eggs

Equipment

microwavable measuring cuplarge mixing bowlsmall mixing bowlhand mixermuffin tinaluminum foiloven

Tips

  • The herbs are optional but add a lot of flavor.
  • Most gluten-free bread tastes like cardboard, but these rolls are dense, fluffy, and flavorful, just like real bread.
  • If you don't have xanthan gum, you can substitute with 4 tsp psyllium husk powder or 4 tsp unflavored gelatin powder.
  • Coat your muffin tin with coconut oil spray, or use butter/oil you have on hand.
  • Dip scissors in tapioca flour before snipping the dough to prevent sticking.
  • Refrigerate the dough for at least 8 hours (24 hours maximum) for best results.
  • Preheat the oven to 350 degrees Fahrenheit before baking.
  • Bake until the tops are deep golden brown, approximately 30-34 minutes