Soft Gluten Free Dinner Rolls

Gluten Free Roll split apart to show texture
Great texture inside

Gluten Free Rolls

Although no one in my immediate family is gluten intolerant, a few of the extended family members have a problem digesting wheat. So at family gatherings such as Easter Brunch, I whip up a batch of Soft Gluten Free Dinner Rolls. Now the trick is to keep from eating them all before tomorrow. This recipe is that good!

The base flours for this recipe are white rice flour and almond flour. The hardest ingredient for me to find is xanthan gum. Thyme and basil, the herbs used, give the rolls an earthy flavor. To be honest I don’t know why these gluten-free dinner rolls are so soft. I am just glad they are. I have eaten a few gluten-free hockey pucks in my time. But this recipe always works.

There are a couple of key tips. First of all there are a lot of ingredients. Gather them up before you begin. Then put each aside after adding. Second, the poolish really expands so make sure you use a medium to large bowl for that prep step. Third, freshly grinding the thyme leaves into powder really adds to the taste.

White rice flour atop a liquid yeast mixture.
The poolish just after layering flour on top.
Spillover of poolish mixture
The bowl was not large enough to hold the mixture as yeast expanded. Use medium to large bowl.

Ingredients

2 TBS. dry active yeast
1 TBS. sugar
2 cups almond milk divided with each part warmed to 100-105 degrees
1 ½ cups white rice flour
1 cup almond flour
¾ cup corn starch
1TBS. xanthan gum
1 tsp. salt
1 TBS. baking powder
¼ cup chia seeds
¼ tsp. ground thyme
½ tsp. dried basil
2 large eggs
¼ cup butter melted
1 tsp. honey
1 tsp. apple cider vinegar

 

 

Poolish

A poolish is the secret of bakers. Basically, it gives the yeast time to percolate. In the case of the gluten-free dinner rolls, the poolish has a specific time period; 30 minutes to two hours. I usually wait between 1 ½ to 2 hours.

For this recipe, make the poolish by combining the yeast, sugar, and one cup of warmed almond milk. Then sprinkle the white rice flour evenly across the liquid. This should form a seal over the yeast base. Then let rest for 30 minutes up to 2 hours. There will be bubbles of the liquid yeast base breaking through the flour layer.

Yeast bubbled through flour
After 1 1/2 hours

Batter

When the poolish is ready, mix the remaining dry ingredients in the stand base of an electric mixer. Pour the poolish, the second cup of warm almond milk, eggs, melted butter, honey, and apple cider vinegar and mix at a very low-speed until the dry ingredients are incorporated. This should be about 30 seconds. Then scrape down the bowl and let stand for 10 minutes.

Turn mixer on high and mix for 3 minutes. The chia seeds should be evenly distributed, flour totally incorporated and the dough consistency will be similar to a quick bread, but not pourable.

Grease muffin pans and an individual 3 x 5 ½ loaf pan. Then using a small cookie scoop, make clover leaf-shaped rolls by placing three level scoops in each muffin slot. Scoop remaining batter in loaf pan. Then place pans in a warm place for 30-45 minutes.

Using cookie scoop to create rolls
Create clover leaf rolls by placing three small scoops into each muffin tin.
Rolls and bread fully risen
After 45 minutes to rise

Preheat oven to 375 degrees Fahrenheit. Bake the rolls for 18 minutes and the loaf pan for 22 minutes. Let cool on a wire rack. Enjoy.

 

 

 

 

Rolls cooling on a rack.
Cooling on a rack

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