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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!
Gluten-free Pull Apart Dinner rolls
IngredientsĀ Ā
- 1/4 cup sweet sorghum flour, I useBob's red mill
- 1/4 cup gf oats, ground
- 4 Tablespoons potato starch
- 2 Tablespoon tapioca starch
- 2/3 teaspoon salt
- 2 tspĀ raw sugar, ground
- 1 teaspoon active yeast
- 1/4 cup + 2 Tablespoons water, if you boil potatoes and have some potato water, use that
- 1/4 teaspoon vinegar
- 1 teaspoon coconut oil
- 1 Tablespoon extra virgin olive oil
InstructionsĀ
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks lovely! I cannot make out the difference.:)
Lovely rolls, i keep trying with different flours, bread baking is an obssessionā¦, the rolls look soft and lovely
Fabulous Richa! These rolls look fantastic! I wonder what I could use instead of sorghum? Iāll try with rice flour!
I cannot believe how incredibly moist these look ā you are like a gluten free bread making goddess š
these look amazing! i am definitely trying them!!
You are such a bread master, Richa!
delicious rolls,luks yumā¦
WOO! These look yummy š
I tried that gf naan bread, by the way! IN-CREDIBLE. Loved it!
yay! thanks for trying it out isobelle and i am so glad u liked it!
They look so good . I am sure going to try this.
thanks Balvinder
What, what, WHAAAT?! Vegan AND gluten free rolls? Cannot wait to try these ā they look awesome!
Thanks Ashlae! let me know when u do!