Feed on

Gluten Free Rolls

GF RollsLarge dinners aren’t the same without rolls! Here is our recipe for multigrain, delicious rolls. Enjoy!

DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer

WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt (I like greek, but have used vanilla yoplait too, keeps it moist)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey

*Preheat the oven to 200°F.
*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. I have a sturdy hand mixer, and use a spatula to keep the dough from getting into the mixer. Blend the mixture well so it works the dough and mixes all the ingredients together making it creamy.
*Grease muffin tins.
*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the rolls in the oven. Allow the dough to rise in oven for 60 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown. Cool slightly (1 minute) and removing it from the pan to finish cooling.

*The rolls do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.
*Note that I am at 3,500 – 4,000 feet. You may need to adjust the amount of flour.

© May 2011 Roxanne Weir

Leave a Reply