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
Heather
I followed the directions exactly and weighed all the ingredients but the rolls came out gummy in the middle. I tried cooking for much longer but they didn’t improve much. They looked great when they went in the oven and I will toast them so they’re not wasted but I wonder what went wrong.
Richa
I am not sure. Gf vegan baking is difficult to get right. You can try with extra starch so it can hold the air in the rolls. You can slice these thinner and bake into crackers . bake at lower heat so almond flour doesn’t burn at 335 deg f)
Julie Casagrande
Hello I followed the recipe to a t other than using coconut flour instead of rice flour. I tried 2 times and both time the bread would not rise. What am I doing wrong?
Richa
Thats the problem. Coconut flour. It is a very different flour and needs 10 times more moisture compared to other flours. They won’t rise as there’s no moisture left for the yeast
Maria
Omg these were delicious, Me and my brother devoured them ! 🤤
Vegan Richa Support
haha great!
Anna
Wow! Richa does it again. I was bummed because rolls are my favorite part of Thanksgiving, and since gluten now causes me lots of gastro distress, i thought i wouldn’t get to enjoy them anymore. I was wrong. These are so freakin good! Everyone in my family thought so, too!
Richa
That’s awesome!
annupamaa k
How to substitute the dry yeast with instant yeast . could you tell me in grams richa?
Richa
Same amount in teaspoons. I didn’t measure in grams
annupamaa Mrs
ahh thanks for your reply.:)
Vanessa Forse
I’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
hmm,maybe the flours are not absorbing enough of thte moisture. add a bit more of the flours.
Cindy Parkhurst
Have you tried steaming these in an instant pot?
Richa
Yes 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.
Candra
Hi! Wondering if you have a substitute for the oil? Maybe applesauce or cashew butter? Or better to leave it out?
Richa
gluten-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.
Sue
This recipe does not have cashew butter. Substitute applesauce?
Vegan Richa Support
no cashew butter, and sub for applesauce use sweet potato puree instead.
Carol
I made these plain! But they were amazing! Tasted like gluten full rolls! 😂
Richa
yay!
ST
I’m allergic to oats (and wheat). Any advice on substitution?
Richa
other glutenfree flours might work. like sorghum. use less of sorghum and add a bitmore more starch and almond flour
antonio palmieri
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
Gunjan Agrawal
Hi 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
You 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.
Shirley
My 12 and 15-year-old girls baked these tonight and we ate the whole thing. Awesome recipe, Richa!
Richa
thats amazing! I am so glad they turned out well!
Emily
Mine 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
bake 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
Success! 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.
Belinda Toby
Richa, This is such a wonderful recipe. Thank you. I just poured the dough into a lined pie plate and baked like focaccia.
Richa
great idea making it into a focaccia!
Jess
Could I replace the almond flour?
Richa
I havent tried it. Almond adds a lot of volume so it would be hard to substitute.
Palasha
Can I make these in microwave? I’m a university student whose glutenfree vegan so to find recipes like these is like finding gems!
Richa
yes 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.
AV
I made a plain, yeast-free variation of these. It’s the best gf bread I’ve made, my friend was happy.
Richa
Thats awesome!!
annupamaa k
Hi av what did u substitute the yeast with ?
Edwina | Induction Cook
These rolls look good. I’m guessing the garlic and basil flavors really make this recipe.
Kirsty Allen
Hi could i replace the potato starch in this recipe with anything?
Thanks
Richa
a combination of tapioca and cornstarch