Jody, one of my blog readers, requested assistance converting her recently deceased mother’s rolls recipe, which has been in the family for ages, to gluten free. While you can use a variety of flours and starches to make this recipe, they all should turn out soft and fluffy. Enjoy! Watch the Video!
Jody Mother’s Gluten Free Rolls Recipe
In between a pull-apart roll and a biscuit, these sweet and soft fluffy gluten free rolls are ideal for breakfast and lunch sandwiches or to serve as dinner rolls.
serve as dinner rolls.
- 1-1/2 cups water warmed to 100 – 120°F (no hotter)
- 1/4 cup + 2 tablespoons granulated sugar
- 1 tablespoon active yeast
- 1 cup white rice flour* not superfine (Bob’s Red Mill)
- 1/2 cup sorghum flour* Bob’s Red Mill (or millet or oat flour)
- 1/2 cup gluten free oat flour* Bob’s Red Mill (or millet or sorghum flour)
- 1/2 cup potato starch* Bob’s Red Mill
- 1/2 cup cornstarch* Bob’s Red Mill
- 1/2 cup tapioca flour* Bob’s Red Mill (or more cornstarch)
- 1 tablespoon xanthan gum*
- 1 tablespoon baking powder Rumford’s
- 1/2 teaspoon salt
- 3 large eggs (see tips section for egg-free)
- 1/4 cup oil
Add the warm water and sugar to the bowl of your stand mixer. Stir to combine. Add yeast and stir again; allow to rest.
In a separate bowl, combine the dry ingredients using a whisk or fork (white rice flour, sorghum flour, oat flour, potato starch, cornstarch, tapioca flour, xanthan gum, baking powder, and salt).
Add the eggs and oil to the water mixture and mix just long enough to combine on low speed.
All at once, add the dry mixture to the wet and mix on medium speed 5 minutes.
If you’re using a bread proofer, preheat to 84°F. Otherwise, warm up your oven for a minute and then turn it off, keeping the door closed.
Gather all of the soft dough into one mass and allow to rise in about an 84°F environment. If you don’t have a moisture-style bread proofer, cover the top of the dough directly with oiled plastic wrap to prevent a leathery skin from forming on the outside of the dough. Allow the dough to rise until double in size, about 45 minutes. (See the photo to the right of the unrisen dough.)
Punch the dough down so that it collapses, transfer to an oiled bowl, and cover. Refrigerate for at least 4 hours or preferably overnight. (See the photo to the right of the risen dough and how it has cracked. You can actually stop rising it prior to large cracks forming. Small ones are fine.)
Remove the dough from the refrigerator and poke the dough again until it collapses. (See the photo to the right of the risen refrigerated dough.)
Oil two 8-inch cake pans and scoop 1/3 cupfuls of dough in mounds forming a circle. Add one to the center if needed. Dip your fingers in a glass of water and smooth out the tops of the rolls. If you have a small rubber/plastic/silicone baking spatula, shape them into rounds. Place the pans in your proofer or a warm spot and allow to rise until you see a couple of holes in the top of most of the rolls, about 20 minutes. At this time, also preheat the oven to 375°F. (I baked larger ones in a 9-inch pan but they didn't cook well enough. So, an 8-inch pan is perfect, using 1/3 cup of dough.)
Bake 30 minutes; remove from the oven and place on a wire rack to cool for about 5 minutes. Serve warm or allow to completely cool and store in freezer bags on the countertop up to 24 hours or freeze for long term storage.
*You may replace all of the ingredients with an asterisk with a total of 3-1/2 cups + 1 tablespoon of Bob’s Red Mill 1 to 1 flour blend. However, they will turn out a little chewier due to the sweet rice flour. Because sweet rice flour is so sticky, you’ll probably want to omit one of the eggs.
Add 1/2 teaspoon of garlic powder to the dry ingredients to make garlic rolls. You can omit one egg and replace it with 1/4 cup shredded cheddar cheese, too.
Replace each egg with 2 tablespoons liquid from a can of white beans (I use cannellini bean liquid) plus 1 tablespoon fat (oil, butter, etc.)