Light & Gluten Free Dinner Rolls

By coffeycake

Ingredients

• Light and Fluffy Gluten Free Dinner Roll
• ◾ 2 tablespoons active dry yeast
• ◾1 cup plus 2 tablespoons warm water (about 110 degrees)
• ◾1/3 cup oil
• ◾1/4 cup sugar
• ◾1 egg
• ◾1 teaspoon salt
• ◾2 1/2 tablespoons xanthan gum
• ◾1 1/4 cups white rice flour
• ◾1 cup brown rice flour
• ◾3/4 cup potato starch
• ◾1/3 cup tapioca starch
• Bob's Redmill recommended for Xanthan Gum and Tapioca Starch***

Details

Servings 12
Adapted from lynnskitchenadventures.com

Preparation

Step 1

Anyway, start with your 2 cups (??) of warm water in a bowl. Add your yeast, let sit 5 minutes.

Come back to it. Sprinkle in your sugar or natural sweetener AND your cooked potato or potato flakes. Whisk or stir.

Add flour , combined with your xanthan gum, to make a very wet dough. I’m sorry I can’t tell you how much is in the box…12 ounces of flour box. Add all of that. Now add about 1/3 volume (or 4 oz) of another box. Now, sprinkle LIGHTLY with cornstarch and work it with your hands. It will be WET and not like a non-GF dough, but no that “thick cake batter” GF dough you are told to make with eggs (yuck. Sorry) in a mixer. Sorry, that’s not bread to me. Or, my dreams of what bread SHOULD be!

Sprinkle on more cornstarch just so dough doesn’t stick. Pour into a large glass baking pan. Spray or brush olive oil over top of loaf. Cover with towel. Proof in a WARM (not too hot) oven about 45-min. to 1 hour til it rises to the top of the pan (look at all those lovely air pockets!).

Now bake at 400 for about 45 minutes. I added an extra 10-15 minutes. You don’t want that dreadful soggy center you get w/ so many GF loafs. Will be only LIGHT BROWN and will begin to actually pull away from sides.

********EXTRA SUGGESTIONS FOR MAKING ROLLS*******************

In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.

Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.

Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.

Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls.



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Light and fluffy does not usually describe a gluten free roll, but these rolls are light and fluffy, and oh so good. And did I mention that they are gluten free.

When it comes to gluten free baking, I am picky. You see I was one of those people that baked a ton before going gluten free. I loved to bake anything from breads and rolls to cinnamon rolls and cookies. Baked goods that came from a can, a bag, or a box mix were rare in my kitchen.

Gluten free baking is where my being picky is very evident. You see, I don’t want just an okay gluten free dinner roll or bread, I want a really good one. I am not trying to copy the taste of a roll from a mix or can that I ate in my pre-gluten free days.

I am trying to recreate the baked goods I grew up on. The baked goods I loved to make and perfect. I know some things will never be the same, but when it comes to something like a gluten free bread or roll, I want to get as close to the real thing as I can.

This roll is light and fluffy and oh so very good warm from the oven with butter spread on top. It is good reheated and served with honey for breakfast. And it works perfectly used as the bread part of a sandwich.

Now for a note on this recipe. I make this in my Kitchen Aid mixer with the dough attachment. I have not made them by hand or in the bread machine, so I do not know how either of those ways would work.

Note: Some of you have had issues with this recipe not being light and fluffy. I shared a few thoughts

Light and Fluffy Gluten Free Dinner Roll

In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.

Add remaining ingredients, adding the xanthan gum last. . Mix using the dough hook of an electric mixer.

Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.

Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls.