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Gluten-free Pull Apart Dinner rolls. vegan, gum-free

February 8, 2012 By Richa 36 Comments

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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!

 
Some soft Regular with gluten fluffy white Vegan Dinner rolls here
Pictured below , the vegan gluten-free dinner rolls a day after refrigeration. Still quite moist and soft, but best consumed the same day.
 
 
Not everyone has a steamer though, and I have just small plate too, so steaming cannot really be done on a large scale. So I have been trying some different ways to make the bread and keep it soft and moist at the same time. Another method of cooking that I tried was stove top with a lid so you can keep some steam in..See the stove top Quinoa Flat bread here.
 
And here is another way to keep the bread moist and soft! You can use the cooking method with any of your bread or rolls recipe too. The key here.. Seal the steam while baking with a foil on top. and bake in a thicker container like stoneware, so that the outer skin of the bread doesnt dry out because of direct heat. This recipe is less starchy, gum-free and more like a whole grain dinner roll. For a whiter dinner roll, use rice flour and a bit more starch. I have made some without oats and reduced dry starch and used mashed potato or mashed cooked rice instead. I dont note down the amounts for some of my trials. they usually have around 60% flour 40% starch(since there is no gum, a good amount of starch works well).
I like 2 rises to the dough, since you can adjust the consistency if it is not right after the first rise. I like my dough to be more a soft dough rather than a batter. I also add some moisture in the form of fruit or vegetable puree, which releases more moisture during baking, hence helping keep the bread moist.
 
 
vegan gluten free rolls on parchment paper
Print Recipe

Gluten-free Pull Apart Dinner rolls

These vegan gluten free dinner rolls make for a great side dish for your main meal. 
Prep Time15 mins
Cook Time20 mins
Resting time2 hrs
Total Time35 mins
Course: Bread
Cuisine: American, Glutenfree, Vegan
Keyword: dinner rolls, gluten free bread, vegan bread
Servings: 6 rolls
Calories: 105kcal
Author: Vegan Richa

Ingredients

  • 1/4 cup (30 g) sweet sorghum flour I useBob's red mill
  • 1/4 cup (20.25 g) gf oats ground
  • 4 Tablespoons potato starch
  • 2 Tablespoon tapioca starch
  • 2/3 teaspoon (0.67 teaspoon) salt
  • 2 tsp  raw sugar ground
  • 1 teaspoon active yeast
  • 1/4 cup (63 ml) + 2 Tablespoons water if you boil potatoes and have some potato water, use that
  • 1/4 teaspoon (0.25 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

Nutritional values are based on one roll

Nutrition

Nutrition Facts
Gluten-free Pull Apart Dinner rolls
Amount Per Serving
Calories 105 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 264mg11%
Potassium 106mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
 
These rolls are heading to Allergy free Wednesdays,Hearth and soul blog hop, slightly indulgent Tuesdays,Susan’s Yeastspotting , Ricki’s wellness weekend, allergy friendly Fridays at Cybelepascal

Filed Under: gluten free, Gluten Free Baking, Gluten-free Bread, gum-free, Vegan Bread Recipes Tagged With: bun, vegan, yeast



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Ashlae says

    February 8, 2012 at 4:34 am

    What, what, WHAAAT?! Vegan AND gluten free rolls? Cannot wait to try these – they look awesome!

    Reply
    • Richa says

      February 8, 2012 at 6:14 am

      Thanks Ashlae! let me know when u do!

      Reply
  2. Balvinder Ubi says

    February 8, 2012 at 5:20 am

    They look so good . I am sure going to try this.

    Reply
    • Richa says

      February 8, 2012 at 6:15 am

      thanks Balvinder

      Reply
  3. Isobelle says

    February 8, 2012 at 5:53 am

    WOO! These look yummy 🙂

    I tried that gf naan bread, by the way! IN-CREDIBLE. Loved it!

    Reply
    • Richa says

      February 8, 2012 at 6:15 am

      yay! thanks for trying it out isobelle and i am so glad u liked it!

      Reply
  4. Premalatha Aravindhan says

    February 8, 2012 at 12:05 pm

    delicious rolls,luks yum…

    Reply
  5. Shannon says

    February 8, 2012 at 1:07 pm

    You are such a bread master, Richa!

    Reply
  6. Caitlin says

    February 8, 2012 at 2:53 pm

    these look amazing! i am definitely trying them!!

    Reply
  7. Sunday Morning Banana Pancakes says

    February 8, 2012 at 8:03 pm

    I cannot believe how incredibly moist these look – you are like a gluten free bread making goddess 🙂

    Reply
  8. Vicky says

    February 8, 2012 at 11:36 pm

    Fabulous Richa! These rolls look fantastic! I wonder what I could use instead of sorghum? I’ll try with rice flour!

    Reply
  9. Jayasri Ravi says

    February 9, 2012 at 6:35 am

    Lovely rolls, i keep trying with different flours, bread baking is an obssession…, the rolls look soft and lovely

    Reply
  10. Harini says

    February 9, 2012 at 8:45 am

    It looks lovely! I cannot make out the difference.:)

    Reply
  11. Deeps @ Naughty Curry says

    February 9, 2012 at 4:42 pm

    those are such interesting techniques! the bread looks super moist & soft 🙂

    Reply
    • Richa says

      February 9, 2012 at 6:54 pm

      Thanks Deeps!

      Reply
  12. Michelle @ The Willing Cook says

    February 9, 2012 at 5:44 pm

    Oh man, GF perfection in the form of a roll. YUM! Thank you so much for sharing this at Allergy-Free Wednesdays! We hope you’ll come back again next week to link-up and see the featured posts.
    Have a blessed weekend!
    ~AFW Hostesses

    Reply
    • Richa says

      February 9, 2012 at 6:54 pm

      Thank you Michelle, i sure will!

      Reply
  13. Laura says

    February 9, 2012 at 7:29 pm

    These dinner rolls look like they would melt in your mouth-so perfect! I am pinning your great recipe 🙂

    Reply
  14. Yuri - Chef Pandita says

    February 12, 2012 at 3:35 am

    The crumb looks amazing 🙂 now I’m curious of steamed bread.

    Reply
  15. Kavi | Edible Entertainment says

    February 12, 2012 at 5:14 pm

    Wow Richa! This is fantastic! 🙂

    Reply
  16. Hannah says

    February 12, 2012 at 9:46 pm

    Very impressive- I would have never guessed that these are gluten-free!

    Reply
  17. Richa says

    February 13, 2012 at 8:17 pm

    Thank you all. Do let me know when you try these!

    Reply
  18. Alea Milham says

    February 14, 2012 at 5:08 am

    Your bread is gorgeous! I also love that you recommended using the water leftover from boiling potatoes. I am always looking for healthy ways to use it (mostly I end up using it to water plants).

    Reply
  19. Anonymous says

    February 26, 2012 at 12:24 am

    Is there a substitute I can use for the yeast? These sound great, but I have a yeast allergy…

    Reply
    • Richa says

      February 26, 2012 at 12:30 am

      I havent tried these with baking powder. If you do use baking powder(about a 3/4 tsp), you might have to add some xanthan or guar gum to keep it together.

      Reply
  20. kittylover says

    November 23, 2012 at 7:47 pm

    These look great! Do you think instead of oats either all sorghum or sorghum and brown rice flour could be used?

    Reply
    • Richa says

      November 23, 2012 at 9:31 pm

      You could use brown rice flour, but you will need more starch as well to keep them airy. Probably 3 Tablespoons Tapioca starch and a few teaspoons water more to accommodate the extra dry ingredients.

      Reply
    • kittylover says

      November 26, 2012 at 6:13 pm

      Thanks!

      Reply
  21. Anonymous says

    June 6, 2013 at 7:13 pm

    I tried this today without yeast but used baking powder, the little dough balls never rose….any tips?

    Reply
    • Richa says

      June 6, 2013 at 7:43 pm

      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.

      Reply
  22. Sarah says

    September 25, 2013 at 1:40 pm

    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.

    Reply
    • Richa says

      September 25, 2013 at 8:03 pm

      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!

      Reply
  23. Steph says

    November 6, 2015 at 8:03 pm

    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.

    Reply
    • Richa says

      November 6, 2015 at 9:03 pm

      its just unrefined sugar. use any sugar that you have in fine/ground form or fine/powdered sugar.

      Reply
  24. Alexz says

    June 20, 2017 at 2:31 pm

    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!

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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