Glutenfree Pizza Dinner rolls. Millet Oat bread rolls with Garlic, Sundried tomato, Capers for VVP 2012. vegan gluten-free recipe


November 1 is World Vegan Day! To celebrate the day and to also connect with vegan bloggers online, today I am participating in Virtual Vegan Potluck with 105 bloggers from 14 different countries! You can find more about the Potluck here and The first Potluck hereThank  you Annie, Somer and Jason for setting this all up.

I am bringing Whole grain Gluten-free dinner rolls to this Potluck. And since technically we are still in Pizza month of food, the dinner rolls have elements of Pizza in them. Some sun-dried tomato, herbs and capers and you have yourself some Pizza dinner rolls.



With Oats, cooked millet, garlic, sundried tomato and capers, these make a wonderful side with any soup and are flavorful enough to eat by themselves. Serve warm.
The pictured rolls have not risen to their full potential. Let them rise 5-10 minutes more. I was in a hurry since the light was fading quickly and I was frantic to take some decent pictures. These are dense as well as airy and soft. You can’t see from the pictures, but they squish quite nicely just like a regular bread roll.

Also, check out my all time Top 10 reader fave round up posted yesterday! Naans, Pizzas, chickpeas and more:)

Hubbs loves Sundried Tomato. Me not so much.. So he ate most of the rolls toasted and slathered with earth balance, with this 15 minute creamy Spinach Soup.


Looking for regular dinner rolls.. See these soft, fluffy beauties below.
Regular white with gluten Dinner rolls/Burger buns

Vegan Richa:White Dinner rolls

Some mini Plain pull apart Glutenfree rolls with sorghum, from the archives. Equally soft and squishy. gumfree too.



Now onto these whole grain rolls..

Steps:

In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.



Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.



Cover the bowl and let sit for an hour.



Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be very slightly stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4.
Spray water liberally on top and smooth the batter with a wet hand if needed.



Keep the muffin pan in a warm oven for 15 minutes. Cover the pan lightly with a foil without touching the tops of the batter.
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.



Vegan Richa: glutenfree dinner rolls

Millet Oat Dinner rolls with Garlic, Sundried tomato, Capers
Allergy Information: Gluten, dairy, egg, soy, corn, nut free
Makes 7-8 regular muffin size rolls

Ingredients:
2/3 cup warm water
1.5 teaspoons active yeast
2 teaspoons raw sugar

1 scant cup Oat flour
1/3 cup tapioca flour/starch
1/3 cup potato starch
1/3-1/2 cup cooked millet (1/2 cup makes the rolls denser)
1 teaspoon baking powder

1.2 teaspoon apple cider vinegar
2 teaspoons extra virgin olive oil
1/3 tsp salt
2-3 Tablespoons of chopped Sun-dried tomatoes
2 Tablespoons Capers
2-3 cloves of garlic minced or 1/4 teaspoon garlic powder
a generous pinch of mustard powder

Variations: Add some shredded vegan cheddar, Add fresh or dried herbs.

Method:
Cook the Millet and keep ready. (1/4 cup millet washed and cooked on low in 3/4 cup water will yield about a scant cup cooked millet)
In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.
Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.
Cover the bowl and let rise for an hour.
Uncover and Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be not too stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4 of the way.
Spray water liberally on top and smooth the batter with a wet hand if needed.
Keep the muffin pan in a warm place/oven for 15 minutes.(the rolls should rise atleast 1.5 times.)
Spray water on top again, Cover the pan lightly with a foil without touching the tops of the batter(just place it on, not seal, to trap a little steam that escapes the rolls during baking).
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.
Remove pan from the oven and remove the top foil. Let the muffins sit for a minute, then remove from parchment. Cool for another 5 minutes before slicing.
Slice, load with earth balance butter, eat.



These rolls are also being shared at Allergy Friendly Wednesdays, Ellas’ Friday Potluck



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Comments

  1. says

    Oh Richa! I love these rolls! I can’t wait to delve into more gluten free baking. You’ve really inspired me to give it another go! Thanks so much for being a part of this. It really means a lot to me! xx

  2. says

    Oooh what a great way to kick off the virtual pot luck party, Richa! I brought dessert but I am so going eat these before hand. garlci and capers, I am so there.

  3. says

    I love enjoying your bread recipes, I always learn how to make bread gluten and vegan! I am always nervous to make bread without my trusty gluten bread flour, LOL:-) Your addition of capers is a fun idea, and great flavor combo:-) Hugs, Terra

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