This healthy casein free, gluten free rolls recipe is compliments of Dr. Claudia Pillow. It compliments her article on how to heal a leaky gut.
Below is a bread recipe free of common allergens but high in flavor. Each roll contains more than 3 grams of fiber (10% recommended daily intake) and almost 600 milligrams (50% of the minimum recommended daily intake) of anti-inflammatory omega-3 oils due to the chia seeds, oats and whole grain gluten-free flours. Chia seeds are a nutritional bonanza in a tiny package. Each tablespoon contains 65 calories, 2.5 grams protein, 4 grams of fiber and 1755 milligrams of omega-3 oils, plus they are chock full of antioxidants and alkalizing minerals such as phosphorous and manganese. Good health can be delicious and gluten-free. These rolls have a crispy crust, a delicate inside and a wonderful wholegrain flavor. I love them toasted and of course fresh from the oven. Enjoy!
Gluten Free, Dairy-Free, Egg Free Rolls with lots of fiber!
Ingredients:
- 1 cup gluten free oat flour
- 1/2 cup teff flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 3 Tablespoons sugar
- 4 Tablespoons chia seeds
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons salt
- 1 packet (1/4 oz. each) dry yeast granules (not quick rise)
- 2 teaspoons olive oil
- 1 1/2 cups plus 2 tablespoons water (110°F)
- Cornmeal
Instructions:
- Spray a 12-cupcake baking pan with baking spray and sprinkle with corn meal.
- Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) and olive oil into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.
- Scoop dough for rolls into prepared cupcake pan with an ice cream scoop. Cover with a light cloth and let rise in a warm place (about 80°F) for 40-50 minutes, until dough has slightly more than doubled in size.
- Place shelf in center of oven. Preheat oven to 400°F while gluten free rolls are rising (do not use a convection oven).
- Bake in center of preheated oven for 15-25 minutes. Rolls should have a hollow sound when tapped on the sides and be light golden in color. Instant read thermometer should register about 200°F. You can bake them longer to make a thicker crust; the color will deepen, and the internal temperature will continue to rise. Remove rolls from pan and cool on a rack. Rolls can be stored in refrigerator for up to two days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Refresh rolls with a sprinkle of water and rewarm in 350°F preheated oven; wrap in foil if you do not want a crisp crust (but open the foil for the last five minutes). Or microwave gluten free rolls for 15 seconds and then lightly toast.
For more information visit the Food Philosopher website and The Gluten-Free Good Health Cookbook.
I am wondering why these won’t work in a convection oven. That is my main one. I do have a small toaster oven. Will that work?
Hi Kirk,
This is not my recipe. I was contributed by Dr. Claudia Pillow. However, I have read that when using a convection oven in baking gluten free bread that the fan ruins the tops of the bread. You can give it a try if your convection oven allows you turn the fan off. Some convection ovens have an option of turning off the convection oven feature. This usually turns off the fan. You only need to turn the fan off the first 5 to 8 minutes, just until the tops harden enough to withstand the fan. I hope this helps you.