I developed a soft gluten free dinner rolls recipe made with rice flour quite awhile ago. That recipe can also be made dairy free, if desired. I used buttermilk in that recipe. The recipe below, is more substantial as it has more structure. Though light in weight, it is not as light as the dairy-free version. With the use of buttermilk, they are a creamy goodness that my husband and I couldn’t stop eating at just one this afternoon. Enjoy!
A soft gluten free rolls made with buttermilk. They are similar to pull apart rolls and may be made in one pan and then pulled apart, if desired.
Ingredients:
- 1 1/4 cups potato starch, plus more for dusting
- 3/4 cup gluten free certified oat flour*
- 2 Tablespoons flax seed meal (or chia seeds)
- 2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum (or guar gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup 1% buttermilk, heated to 110 - 115ºF
- 3 Tablespoons honey
- 2 1/4 teaspoons instant dry yeast
- 2 large eggs, at room temperature
- 1/4 cup neutral-flavored oil
- 3/4 teaspoons apple cider vinegar
- 1 egg yolk, for egg wash
- 1 Tablespoon milk, for egg wash
- 2 Tablespoon melted butter, or as needed, for basting,
Instructions:
- Oil a 12-cup muffin pan and set aside for later use.
- Add the potato starch, oat flour, flax seed meal, baking powder, xanthan gum, abking soda and salt to a large bowl and whisk until thoroughly combined.
- Combine the warm buttermilk, honey and yeast in a cup and set aside until foamy, about 5 minutes.
- Add the eggs to your mixing bowl and beat on high speed until bubbly, 20 - 30 seconds.
- Add the buttermilk mixture and beat on low speed to combine.
- Add the dry ingredients to the wet ingredients and beat for about 2 minutes on high speed.
- Set the bowl in a warm environment, about 80ºF, until double in size, about 40 minutes.
- Once the dough rises, scoop about 1/4 cup of dough into each muffin tin.
- Set aside to rise for about 40 minutes.
- Preheat your oven to 350ºF.
- Once the rolls complete the rising process, make the egg wash: Whisk together the egg yolk and milk in a small container. Using a pastry brush, baste the tops of the rolls with the egg wash.
- Place the muffin tin on the center shelf of the oven and bake for 11 minutes or until golden brown.
- Serve immediately with butter Freeze unused rolls in a ziplock storage bag. To reheat leave out on the countertop covered with a hot, damp, microwaved towel or paper towel; or microwave on low.
Tips
*Oat flour may be substituted with sorghum flour, or white or brown rice flour. You may also substitute up to 60% of the oat flour with millet flour.
See the Substitutes page for additional ingredient substitutions.
New to this Gluten Free and I am baking for my cousin who cannot eat Gluten.
Where can I find potato starch. I shop at Kroger but the area I live I do not have a health food store or anything similar. I think there is a GNC about 45 minutes away.
In response to Matt who in September commented on the “no sugar” claim. While I appreciate where he is coming from, when I look for “sugar free” I primarily am looking for the absence of regular processed sugar. Certainly in terms of function your statements may be true but I think that for the average person they would consider these recipes sugar free.
This recipe sounds amazing and easy. But before I start I need to know where/when to add the 1/4 cup non-fat milk powder. I can’t seem to find that step in the instructions. I would guess that it would be step 3 – whisking together the dry ingredients, but want to be certain before I start.
Thanks,
Lawrence
Wow! These turned out great. Rolls for Thanksgiving…yay! Thanks for sharing your successes.
I was browsing the internet looking for sugar free and gluten free meals to plan the 10 day sugar free challenge, and I came across your website. I am a bit confused. I looked through many of the recipes and it would be safe to say that less than 10% of them are truly sugar free. Many of the meals require cornstarch or potato starch or include white starches (like potatoes or rice) which are WORSE for the body than sugar. To be truly sugar free, you really need to avoid refined (white) carbohydrate foods – and where you can, you should replace white/refined carbohydrates with complex carbs. For example, quinoa instead of cous cous; sweet potato instead of white potatoes; it’s been discovered recently that unbleached/processed white rice may actually be better than brown rice, but all rice is going to produce insulin in the body.
It’s also kind of a cheat to include fruit juices in a program that presents itself as being sugar free. Fruit is good to consume because of the fiber on the actual fruit, which offsets the fructose content (in all but honey, banana, mango, grapes and dried fruit) that also heavily spikes insulin production. In moderation, as long as the contribution of these things remains below 9% of your daily intake, you’ll probably be ok, but it is not sugar free, and anyone like me who is trying to stick to the 10 day challenge would be technically breaking the rules with the overwhelming majority of your meal plans. There is also a preponderance of dishes that imitate problem foods, which will not help to dissuade cravings in the long run, as they prolong the sense memory of consuming sugary products. They may be good transition foods, however, but should be labeled as such lest someone add them to their ongoing meal plans. With very slight adjustment, many of the meals presented could be 100% sugar free, but many more can not be altered without completely changing the taste. I urge you to separate truly gluten-free-and-sugar-free recipes from the rest.