Pillowy Soft Gluten-Free Dinner Rolls

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: rice flour

Almond flour is lower in carbs and higher in protein.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough starter adds flavor and is a natural leavening agent.

Preheat the oven to 200°F (93°C).

In a small saucepan, combine 2 tablespoons gluten-free flour, 3 tablespoons water, and 3 tablespoons milk over medium heat, whisking constantly until thickened and leaving a trail in the pan. Remove from heat and set aside.

Grease an 8x8 inch baking pan and set aside.

In a large mixing bowl of a stand mixer with a paddle attachment, combine 1.5 cups gluten-free all-purpose flour, 3 tablespoons potato starch, 3 tablespoons sugar, 1 tablespoon psyllium husk powder, 1 packet (2.25 teaspoons) instant rise yeast, 1 teaspoon baking powder, and 0.5 teaspoon salt. Mix the dry ingredients together.

Add 3/4 cup warm milk, 1 room temperature egg, 2 tablespoons melted butter, and the prepared roux to the dry ingredients. Mix on low speed until blended.

Increase the mixer speed to high and beat for 5 minutes until the dough is stiff but still sticky.

Prepare a silicone baking mat or parchment paper on the counter and spray it with cooking spray.

Grease a 4-cup measuring cup with cooking spray, scoop out a level amount of dough (about 2 oz), and roll it into a smooth ball.

Transfer the dough ball to the greased baking dish, arranging three rows of three rolls each.

Cover the baking dish with plastic wrap and place it in the turned-off oven for 10 minutes to rise.

After 10 minutes, remove the pan from the oven and preheat the oven to 350°F (177°C).

Let the rolls rise for an additional 20 minutes while the oven preheats.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens