Crusty Sugar-Free Dairy-Free Gluten-Free Bread Roll

This was one of my first gluten free bread roll recipes. Not bad for a first try. However, I now make much better gluten free bread. Check out recipes here or try This Gluten Free Baguettes Recipe or Gluten Free Sourdough Bread Recipe.

Nowadays, I would use about 50 – 60% starch to flour ratio, add about 1-1/2 teaspoons apple cider vinegar, beat it for several minutes, and add sugar or other sweetener to the yeast for proofing. I’m no longer on a sugar-free kick. Agave syrup is nice low glycemic index substitute which also works nicely. Organic honey also works well. However, the natural sugar (dates) in the raw almond milk works nicely. I would also use egg whites and first beat them using a mixer until they were bubbly, instead of whole eggs. This may soften the dough, but if it is too soft to shape you can pipe the dough onto a pizza stone, using a pastry bag or a ziplock bag with the tip cut off will work. Additional yeast would also be helpful. My favorite gluten free bread roll now is Jules gluten free baguettes. Check it out the recipe. However, if you are sugar and fructose intolerant, this recipe works great! I do suggest implementing some of the above suggestions.

This gluten free bread roll recipe is dairy free, but contains eggs. It is my first attempt at gluten free rolls and I will continue to work on getting it fluffy. I love the crust texture;. Ah, a nice crunch, especially when toasted. The bottoms brown much like an English muffin. You will need a pizza stone for this recipe.