GLUTEN FREE BREAD ROLLS | (Easy Recipe}

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.

Warm the milk in the microwave for about 30 seconds to a minute until just warm.

Dissolve sugar in the warm milk and add quick yeast, stirring well.

Cover the mixture and leave it in a warm place for 5 to 10 minutes until frothy.

In a large mixing bowl, combine gluten-free bread flour, xanthan gum, and salt, stirring well.

In a separate bowl, crack the eggs and add vegetable oil and apple cider vinegar, whisking until combined.

Once the yeast is frothy, add the yeast mixture to the flour mixture along with the wet ingredients.

Mix everything together with a wooden spoon until there are no loose lumps of flour, forming a thick batter.

Grease a springform cake tin with vegetable oil.

Using two spoons, spoon the batter into the tin to form seven roughly even piles.

Wet your hands with cold water and shape the piles into more round bread roll shapes.

Cover the rolls with oiled cling film and place them in a warm, dry place to prove until puffed up and soft to the touch.

Brush the tops of the rolls with melted butter before baking.

Preheat the oven while the rolls are proving.

Bake the rolls until golden brown, checking for a hollow sound when tapped to ensure they are done.

Let the rolls cool for at least half an hour to an hour before removing them from the tin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens