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Fluffy Gluten-Free Dinner Rolls
Six gluten-free flours — cornstarch, potato starch, sorghum, brown rice, white rice, and tapioca — plus garbanzo-fava flour combine with xanthan gum and a teaspoon of unflavored gelatin for structure. A quarter cup of honey, eggs, sunflower oil, milk, and cider vinegar hydrate the dough, which mixes in a food processor rather than by hand. The batter goes into 24 greased muffin cups, rises once, and bakes golden. Two dozen rolls, 120 minutes total.
Equipment
- Oven
- Muffin tin
Ingredients
- ½ cup warm water (105°F to 115°F)
- 1 teaspoon unflavored gelatin
- 1 package fast-acting dry yeast (2¼ teaspoons)
- ¾ cup cornstarch
- ¾ cup potato starch
- ½ cup sweet white sorghum flour
- ½ cup brown rice flour
- ½ cup white rice flour
- 1 ⁄ 3 cup tapioca flour
- 1 ⁄ 3 cup garbanzo and fava flour
- 2 eggs
- ½ cup almond milk, soymilk or regular milk
- ¼ cup honey
- 3 tablespoons sunflower oil or ghee (measured melted)
- 1 teaspoon cider vinegar
- 2 teaspoons xanthan gum
- 1½ teaspoons salt
- 1 Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix warm water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.
Instructions
- 1Whisk the warm water, gelatin, and yeast in a small bowl. The warm water activates the yeast without killing it. In a separate medium bowl, whisk together the cornstarch and all the flours.
- 2Place the eggs, milk, honey, oil, vinegar, xanthan gum, and salt into a food processor. Process for about 30 seconds until completely smooth and well combined.
- 3Add the prepared yeast mixture and the dry flour blend into the food processor. Process for another 30 seconds to form a smooth, sticky dough.
- 4Coat two small spoons with nonstick cooking spray. Use them to drop three small balls of dough into each cup of a greased 24-cup muffin tin, respraying the spoons as needed. Baking in a muffin tin helps the delicate gluten-free dough hold its shape and rise upward.
- 5Cover the muffin tins with greased plastic wrap. Leave the dough in a warm spot to rise for 1 hour to 1 hour 30 minutes, or until doubled in size.
- 6Preheat the oven to 375 degrees Fahrenheit. Remove the plastic wrap and bake for 14 to 16 minutes until light golden brown. Transfer the rolls to wire racks to cool.
Notes
- Storage: Freeze leftover rolls in an airtight container. Reheat them directly in a toaster oven when you're ready to eat.
- Gluten-free: Always check individual ingredient labels to ensure your flours and add-ins are certified gluten-free, as manufacturing practices vary.
- Dairy-free option: The recipe works well with almond milk or soy milk if you need to avoid dairy.
Recipe Details
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