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These vegan gluten free dinner rolls make for a great side dish for your main meal.
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I have been trying my hand with gf breads every once in while. I am in no way an expert on gf flours and starches, but I do know what I want the bread to feel like:). With the gf bread baking, what I am trying to eliminate is the dryness and the hardness of the bread compared to the gluten-filled breads. The gf bread closest to the with gluten soft, squishy and airy breads is my Gluten free Naan bread. If you havent tried it yet.. you should! The secret- Steaming. Take one of your own recipes and steam it! and let me know if it doesnt work wonders. You can make balls of the gf naan dough or your own dough and steam them in a layered steamer or something like an idli stand.
Gf bread baking is introducing me all these new flours and tastes and the challenge is keeping me going. Keep an eye out for a gf fluffier dinner roll or maybe gf sandwich bread!
Gluten-free Pull Apart Dinner rolls
Ingredients
- 1/4 cup sweet sorghum flour, I useBob's red mill
- 1/4 cup gf oats, ground
- 4 Tablespoons potato starch
- 2 Tablespoon tapioca starch
- 2/3 teaspoon salt
- 2 tsp raw sugar, ground
- 1 teaspoon active yeast
- 1/4 cup + 2 Tablespoons water, if you boil potatoes and have some potato water, use that
- 1/4 teaspoon vinegar
- 1 teaspoon coconut oil
- 1 Tablespoon extra virgin olive oil
Instructions
- Warm 2 Tbsp water and add yeast and a teaspoon of sugar, Mix well and let sit until frothy. 10 minutes.
- Meanwhile, whisk the flours, salt, starches together.
- Add the flours, rest of the sugar, and oils to the yeast mixture and mix.
- Add vinegar to 1/4 cup water, and combine well to form a thick batter. Add a few drops of water if it feels dry.
- Keep this batter covered in a warm place until doubled. 1.5 hours.
- The batter will be doughy and less sticky after the rise. Oil hand and Use a teaspoon or so potato starch to help get the dough together and form balls.(adjust the dough to a soft not too sticky consistency at this point. If too dry, add some sprinkles of water and knead. If too wet, use a bit of potato starch to make it less sticky but not entirely like a dry bread dough)
- Place balls in a parchment lined Stoneware container(I used 5 inch ramekin)
- Spray top liberally with water and sprinkle seeds of choice.
- Cover and let rise in a warm place until doubled.
- Spray top liberally with water and cover the container with foil to seal the steam in. Make a tiny hole on top.
- Bake at 375 degrees F for 20-22 minutes.
- Take foil off and let the rolls sit in the oven for a minute.
- Remove from pan and parchment, cool for a minute and serve with some evoo or vegan butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is it possible to substitute the potato starch or tapioca starch with Ener-G Egg replacer? Can I use regular oil or vegan yogurt in place or coconut oil?
Thank you!
Hi Richa, what is raw sugar; where do you buy it and how do you grind it?
There is not much variety in our small town.
its just unrefined sugar. use any sugar that you have in fine/ground form or fine/powdered sugar.
I finally got around to making these today (having bookmarked them when you posted them!). I am kicking myself for not making them sooner! They were absolutely perfect. I doubled the recipe, but needed to add WAY more flour, so I am not sure if that was a calculation error or something else. At any rate, they were amazing. One of the best gf breads I’ve made.
Hi Sarah, the liquid needed would probably be 1.5 times or slightly more but not double, hence more flour for doubling maybe?. Also, the dough that I make is quite wet, so it might be tempting to add more flour to be able to handle it. I use a little oil and flour to make the balls. I need to revisit the recipe for a bigger quantity and also write up detailed instructions.:)
thank you for trying them out and i am so glad that they turned out great wvwn with changes!
I tried this today without yeast but used baking powder, the little dough balls never rose….any tips?
how much baking powder did you use? use about 3/4 teaspoon and mi it well in the dry ingredients before incorporating the wet. also add a Tablespoon more of each of the starches. Mix the ingredients and oil your hands to make balls and bake. Since you are using baking powder, the dough doesnt need to sit out. The buns should rise a bit and get fluffy during baking.