You've Never Had a Better Gluten Free Roll in Your LIFE!

gluten free flour

🥗Healthier: almond flour

💰Cheaper: brown rice flour

Almond flour is lower in carbs and higher in protein.

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: store-bought starter

Whole grain starter has more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener.

Combine 120 g of whole milk and 60 g of water in a bowl.

Add 35 g of Kim's gluten-free bread flour blend to the milk and water mixture and whisk until not completely lump-free.

Microwave the mixture in 30-second intervals, whisking in between until it thickens to about 145-150°F.

Let the tang jang cool to lukewarm before adding it to the dough mixture.

In the bowl of a stand mixer, add 190 g of whole milk, 5 g of psyllium husk, 100 g of active sourdough starter, and 56 g of very soft butter.

Add the cooled tang jang, 50 g of granulated sugar, 1 egg, 16 g of dry milk powder, 300 g of Kim's gluten-free bread flour blend, and 6 g of kosher salt to the mixer.

Mix on low speed until combined, then increase to medium for 5 minutes until the dough is smooth and sticky.

Scrape the dough into a bowl, cover with plastic wrap, and let it proof at room temperature until nearly doubled in size (2 to 6 hours).

Refrigerate the dough overnight after proofing.

The next day, knead the dough on a well-floured surface, using Kim's gluten-free bread flour blend as bench flour.

Divide the dough into 12 equal pieces, weighing about 80 g each, and shape them into tight round rolls.

Butter a 9x13 inch baking pan and place the rolls inside.

Cover the rolls and let them proof until doubled in size (1 to 3 hours).

Brush the rolls gently with melted butter before baking.

Bake at 350°F for 15 to 20 minutes until very light golden brown.

Brush the rolls again with melted butter as soon as they come out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens