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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 and Basil
Ingredients
Dry:
- 1 cup Oat flour, use certified gluten-free if needed
- 1/4 cup white rice flour
- 1/4 cup almond flour
- 1/3 cup tapioca starch
- 1/3 cup potato starch
- 1/2 to 3/4 tsp salt
- 1.5 tsp baking powder
- 1/2 tsp oregano
Wet:
- 3/4 cup + 2 tbsp warm water
- 2 tsp sugar or maple
- 2 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This dinner rolls are amazing. I LOVE your website. You make being vegan and gluten free fun without the shortage of eating certain foods. These rolls turn out incredible every time. They’re delicious and very soft and stay well in the refrigerator and heat up well days later. I haven’t had a bad recipe by you. Thank you for always giving a gluten free, oil free, egg free, dairy free alternative to everything. You are incredible!! Keep up the great recipes!!
Thank you for taking the time to comment!
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.
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)
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?
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
Omg these were delicious, Me and my brother devoured them ! 🤤
haha great!
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!
That’s awesome!