Vegan Gluten free Dinner Rolls with Garlic and Basil. Soft Puffy Gluten-free Dinner Rolls with fresh basil and garlic. Vegan Gluten-free Soy-free Recipe
Gluten-free breads are an enigma. They might not rise, if they rise, they might be dry.. if they are soft and moist, they might not taste good. The taste part though is just about getting used to it.
For eg, I would rather make this chickpea flour cake instead of multiple flour gf rolls. I know chickpea flour, I like the taste and texture and the cake is moist, and generally has better success rate :). For regular dinner rolls, the rolls do much better when you steam it. You can steam these rolls in a steamer, or bake them covered so they get steamed while baking. The bread is best served fresh and warm. To make ahead, you can make the dough and refrigerate. Let it come to room temperature, then shape into rolls and proceed with the recipe. If you make these let me know how you like them. More gluten-free bread options listed below.
More gluten-free Vegan Breads from the blog
For regular with gluten rolls, see these 100% Whole Grain Soft Spelt Rolls., these Multigrain rolls or these white Dinner Rolls.
Mix the dough and let it sit for 20 minutes. shape into small rolls and place in greased pan.
Let the rolls rise for 20 minutes. Brush olive oil liberally and sprinkle garlic and basil on the rolls. Let them rise for a few more minutes, until atleast 1.5 times the original size. Cover with a parchment and bake.
Cool for 10 minutes then remove from the pan. Brush or spray melted vegan butter or olive oil. Serve warm with vegan butter.
Vegan Gluten free Dinner Rolls with Garlic & Basil
Ingredients
Dry:
- 1 cup (120 g) Oat flour use certified gluten-free if needed
- 1/4 cup (40 g) white rice flour
- 1/4 cup (28 g) almond flour
- 1/3 cup (40 g) tapioca starch
- 1/3 cup (53.33 g) potato starch
- 1/2 to 3/4 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp (0.5 tsp) oregano
Wet:
- 3/4 cup (188 ml) + 2 tbsp warm water
- 2 tsp sugar or maple
- 2 1/4 tsp (2.25 tsp) active yeast or 1 packet
- 2 tablespoon flaxseed meal
- 2 tablespoons non dairy yogurt brought to room temperature or use apple sauce or sweet potato puree
- 1.5 tablespoons olive oil
Additions:
- vegan butter or olive oil
- 2 cloves of garlic minced
- 2 tbsp chopped fresh basil or 1 tsp dried
Instructions
- In a bowl whisk all the dry ingredients for the bread and keep aside.
- In another bowl, combine water, yeast and sugar and let it sit until frothy. 5 minutes. Add the flax and mix in. Let it sit for a minute.
- Add the dry to the wet. Add in the yogurt and oil and mix well. The mix will be sticky stiff batter like dough. Let the sticky dough sit covered for 20 minutes.
- Grease or line an 8 inch cake pan or pie pan. Using flour or oil on your hands shape the dough into small (1.5 inch or more) balls and place them 1/2 inch apart in the pan.
- Spray water liberally on the balls and let it sit for 10 minutes. Spray or brush olive oil liberally on the rolls. Sprinkle garlic and basil. Cover and let sit for 10 to 15 minutes near the warming oven. Let the rolls increase in size to at least 1.5 times the original. Preheat the oven to 375 degrees F / 190ºc.
- Cover the pan lightly with parchment or place a foil on top (important to cover the pan to capture steam). Bake for 24 to 25 minutes.
- Remove from the oven and let the rolls sit partially covered for 10 minutes. Remove from the pan and serve with vegan butter. You can brush additinal vegan butter or olive oil on the rolls before serving.
Notes
Nutrition
Kirsty Allen says
November 24, 2016 at 6:33 pmHi could i replace the potato starch in this recipe with anything?
Thanks
Richa says
November 25, 2016 at 7:43 pma combination of tapioca and cornstarch
Edwina | Induction Cook says
November 27, 2016 at 3:13 amThese rolls look good. I’m guessing the garlic and basil flavors really make this recipe.
AV says
November 29, 2016 at 1:46 amI made a plain, yeast-free variation of these. It’s the best gf bread I’ve made, my friend was happy.
Richa says
November 29, 2016 at 10:42 amThats awesome!!
Palasha says
February 13, 2017 at 8:12 pmCan I make these in microwave? I’m a university student whose glutenfree vegan so to find recipes like these is like finding gems!
Richa says
February 13, 2017 at 10:47 pmyes it should work in a microwave. After the buns have risen, place in a glass or ceramic bowl, cover with parchment and try 1 or 2 buns at a time to figure out the cooking time. try 1 to 1..5 mins and microwave longer if the bun is not cooked.
Jess says
April 18, 2017 at 8:21 pmCould I replace the almond flour?
Richa says
April 19, 2017 at 2:37 pmI havent tried it. Almond adds a lot of volume so it would be hard to substitute.
Belinda Toby says
April 27, 2017 at 8:54 amRicha, This is such a wonderful recipe. Thank you. I just poured the dough into a lined pie plate and baked like focaccia.
Richa says
April 27, 2017 at 11:09 amgreat idea making it into a focaccia!
Emily says
May 5, 2017 at 2:53 pmMine were still raw after 25 minutes in the oven. Has anyone else had this problem? I’m still baking them now but don’t want them to dry out. They smell fabulous!
Richa says
May 5, 2017 at 2:56 pmbake them longer. The size of the rolls, pan and the oven change the time needed. if they just dont cook through (which an happen if you took them out to cool, so the baking got interrupted and then put them in again), you can make croutons out of them. Cool, cube, bake at 300 degrees F until fully dry.
Emily says
May 6, 2017 at 8:42 amSuccess! I let them bake covered for a bit, then uncovered for a while. They had already cooled so it took time, maybe 40 minutes additional. They got crusty on the outside, and they were delicious. My gluten-eating child declared them the best GF bread she’s ever had.
Shirley says
August 13, 2017 at 7:55 pmMy 12 and 15-year-old girls baked these tonight and we ate the whole thing. Awesome recipe, Richa!
Richa says
August 14, 2017 at 12:08 pmthats amazing! I am so glad they turned out well!
Gunjan Agrawal says
September 21, 2017 at 6:16 pmHi Richa…very nice recipe…is there any substitute for oat flour…My son had ulcerative colitis and avoiding oats..went gluten free…looking for any subs for oat flour…can i add GF all purpose flour..please advice.
Thx
Richa says
September 21, 2017 at 7:07 pmYou can find certified gluten-free oats and make a flour at home. I havent tried these with the gf blend, but they might work. Maybe do half a recipe.
antonio palmieri says
October 3, 2018 at 4:59 amWonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
ST says
November 24, 2018 at 6:37 pmI’m allergic to oats (and wheat). Any advice on substitution?
Richa says
November 27, 2018 at 11:00 pmother glutenfree flours might work. like sorghum. use less of sorghum and add a bitmore more starch and almond flour
Carol says
December 30, 2018 at 6:05 pmI made these plain! But they were amazing! Tasted like gluten full rolls! 😂
Richa says
December 30, 2018 at 7:15 pmyay!
Candra says
September 20, 2019 at 10:22 pmHi! Wondering if you have a substitute for the oil? Maybe applesauce or cashew butter? Or better to leave it out?
Richa says
September 21, 2019 at 8:34 pmgluten-free baked goods tend to dry out a ton. the oil helps to keep the moisture in. You can use half the amount cashew butter and then steam the buns.(steam for 20-22 mins) Steaming will add more moisture.
Cindy Parkhurst says
October 4, 2019 at 9:24 amHave you tried steaming these in an instant pot?
Richa says
October 4, 2019 at 10:50 amYes you can use the steaming option at low pressure with sealing. or use saute and once the water is boiling, place the pan i the instant pot, close the lid, change the vent to venting and count down for 25 mins.
Vanessa Forse says
December 28, 2019 at 11:53 amI’ve made these twice, and it’s delicious, but both times have been too batter-like to form into rolls. I ended up just pouring the batter into a pie pan and baking it that way. The first time I used the cup measurements and the second time I used a food scale and weighed everything out. Batter both times. Any suggestions? Thank you!
Richa says
December 28, 2019 at 12:44 pmhmm,maybe the flours are not absorbing enough of thte moisture. add a bit more of the flours.