This hearty, gluten free rolls recipe is perfect for sandwiches, hot dogs, or long, narrow burgers. If desired, make them into long baguettes and slice them for mini sandwiches or toast them for crostini. Make them with dairy or dairy free and your desired flour and starch. No matter how you make them, this recipe creates a soft, even crust, unlike many other gluten free bread recipes.
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Soft Gluten Free Rolls or Baguettes
51
Yield: Makes 2 baguettes or 4 rolls
Gluten free French rolls or baguettes with a smooth crust. Make them your way with your choice of milk and flour.
Ingredients:
1 1/4 cups buttermilk of choice, warmed to 100 - 110°F
1 teaspoon sugar (or honey)
5 teaspoons SAF Premium Instant Yeast
2/3 cup cornstarch (or potato starch)
2/3 cup potato starch (or cornstarch)
2/3 cup sorghum flour (or rice flour)
2/3 cup white or brown rice flour (or sorghum flour)
2 teaspoons xanthan gum (or guar gum)
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg
3 Tablespoons neutral-flavored oil
2 teaspoons apple cider vinegar
1 egg beaten, for basting
Instructions:
Add the sugar to the warm buttermilk and stir until the sugar dissolves.
Stir in the yeast and allow to rest until nice and foamy on top, at least 5 minutes.
In a medium-size bowl, whisk together the cornstarch, potato starch, sorghum flour, rice flour, xanthan gum, baking soda, and salt; and set aside.
Beat the egg on high speed in the large bowl of your mixer until foamy, 30 – 60 seconds.
Add the oil, vinegar, and yeast mixture; and beat for a few seconds, just long enough to combine.
Add the flour mixture all at once; and beat on medium speed for 4 minutes.
Add the dough batter to the bottom corner of a gallon-size, resealable bag. Snip off about 1 2/3-inches of one of the bottom corners.
Oil a 2-sectioned French bread or baguette pan.
Starting 1 to 2-inches from the edge of the pan, squeeze half of the dough. Squeeze the remaining dough on the other side.
Using wet fingers tap down any points and round off the ends.
Add the pan to a baking sheet, in case the dough overflows.
Allow to rise for about 30 minutes.
Preheat the oven to 425°F.
Add a baking pan to the bottom shelf.
Add the pans with the French bread dough to the center shelf of your oven, lower heat to 375°F, and pour hot water into the lower pan. Quickly add a bit more water to the bottom of the oven and quickly close the oven door to trap the steam. Bake for 10 minutes.
Baste the tops with beaten egg and baking for an additional 10 minutes.
Baste it again with beaten egg and bake for 10 minutes.
Baste it one last time, and bake for 15 minutes.
Tips
The color of the inside dough will vary depending upon the milk and flour you use. Almond milk and sorghum flour tend to make an oat-colored/tan dough.
Hi Carla,
your recipe states buttermilk, but I can't see it in the actual recipe. Is the buttermilk substituted by the mentioned water and vinegar?
Sorry, Alexandra. Instead of using water the second time, I changed the recipe to buttermilk to balance out the acid of the baking soda. I have corrected the recipe. Enjoy!
Carla
Carla-
In my recipe list I don't see listed the point where you add the flour mixture. Is it after the vinegar/yeast and then you mix the whole thing on medium for the 4 minutes?
Carol:
Add the oil, vinegar, and yeast mixture; and beat for a few seconds, just long enough to combine.
Add the flour mixture all at once; and beat on medium speed for 4 minutes.
Carla
Is there anyway to make these yeast free as well as gluten free??
You'll have biscuits instead of rolls if you make this gluten free. The only commercial yeast-free bread recipes I have is flatbread - http://glutenfreerecipebox.com/gluten-free-flatbread/ and Irish Soda Bread - http://glutenfreerecipebox.com/gluten-free-irish-soda-bread-recipe/. However, both of these recipes contain yogurt or buttermilk which also contains yeast. Therefore, if you have an allergy to yeast, these recipes will not work. However, if you just avoid granulated yeast for other health reasons, I think you'll enjoy them, especially the Irish Soda Bread.
Carla
These look so good and easy to make. Would they be just as good if I used all white rice flour and no sorghum flour?
Sandy,
They may turn out a little chewier, but terribly so.
Carla
Sandy,
You can use all rice, all sorghum, or both. When you use all rice flour, they turn out white dough. All sorghum turns out a dark tan. Half and half creates a medium tan. All rice flour, whether you use brown or white, makes a little bit chewier dough.
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Hi Carla,
your recipe states buttermilk, but I can't see it in the actual recipe. Is the buttermilk substituted by the mentioned water and vinegar?
Sorry, Alexandra. Instead of using water the second time, I changed the recipe to buttermilk to balance out the acid of the baking soda. I have corrected the recipe. Enjoy!
Carla
Carla-
In my recipe list I don't see listed the point where you add the flour mixture. Is it after the vinegar/yeast and then you mix the whole thing on medium for the 4 minutes?
Carol:
Add the oil, vinegar, and yeast mixture; and beat for a few seconds, just long enough to combine.
Add the flour mixture all at once; and beat on medium speed for 4 minutes.
Carla
Is there anyway to make these yeast free as well as gluten free??
You'll have biscuits instead of rolls if you make this gluten free. The only commercial yeast-free bread recipes I have is flatbread - http://glutenfreerecipebox.com/gluten-free-flatbread/ and Irish Soda Bread - http://glutenfreerecipebox.com/gluten-free-irish-soda-bread-recipe/. However, both of these recipes contain yogurt or buttermilk which also contains yeast. Therefore, if you have an allergy to yeast, these recipes will not work. However, if you just avoid granulated yeast for other health reasons, I think you'll enjoy them, especially the Irish Soda Bread.
Carla
These look so good and easy to make. Would they be just as good if I used all white rice flour and no sorghum flour?
Sandy,
They may turn out a little chewier, but terribly so.
Carla
Sandy,
You can use all rice, all sorghum, or both. When you use all rice flour, they turn out white dough. All sorghum turns out a dark tan. Half and half creates a medium tan. All rice flour, whether you use brown or white, makes a little bit chewier dough.
Enjoy,
Cara