Gluten Free Baking

Gluten-free Pull Apart Dinner rolls. vegan, gum-free

These vegan gluten free dinner rolls make for a great side dish for your main meal. I have been trying…

Ready 35 minutes
Serves 6 rolls
Prep 15 minutes
Cook 20 minutes

Gluten-free Pull Apart Dinner rolls. vegan, gum-free

I have been trying my hand with gf breads every once in while. I am in no way an expert on gf flours and starches, but I do know what I want the bread to feel like:). With the gf bread baking, what I am trying to eliminate is the dryness and the hardness of the bread compared to the gluten-filled breads. The gf bread closest to the with gluten soft, squishy and airy breads is my Gluten free Naan bread. If you havent tried it yet.. you should! The secret- Steaming. Take one of your own recipes and steam it! and let me know if it doesnt work wonders. You can make balls of the gf naan dough or your own dough and steam them in a layered steamer or something like an idli stand.

Gf bread baking is introducing me all these new flours and tastes and the challenge is keeping me going. Keep an eye out for a gf fluffier dinner roll or maybe gf sandwich bread!

Recipe

Gluten-free Pull Apart Dinner rolls

These vegan gluten free dinner rolls make for a great side dish for your main meal.

Serves 6 rolls
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

Ingredients

1/4 cup sweet sorghum flour (I useBob's red mill)
1/4 cup gf oats (ground)
4 Tablespoons potato starch
2 Tablespoon tapioca starch
2/3 teaspoon salt
2 tsp raw sugar (ground)
1 teaspoon active yeast
1/4 cup + 2 Tablespoons water (if you boil potatoes and have some potato water, use that)
1/4 teaspoon vinegar
1 teaspoon coconut oil
1 Tablespoon extra virgin olive oil

Instructions

1
Warm 2 Tbsp water and add yeast and a teaspoon of sugar, Mix well and let sit until frothy. 10 minutes.
2
Meanwhile, whisk the flours, salt, starches together.
3
Add the flours, rest of the sugar, and oils to the yeast mixture and mix.
4
Add vinegar to 1/4 cup water, and combine well to form a thick batter. Add a few drops of water if it feels dry.
5
Keep this batter covered in a warm place until doubled. 1.5 hours.
6
The batter will be doughy and less sticky after the rise. Oil hand and Use a teaspoon or so potato starch to help get the dough together and form balls.(adjust the dough to a soft not too sticky consistency at this point. If too dry, add some sprinkles of water and knead. If too wet, use a bit of potato starch to make it less sticky but not entirely like a dry bread dough)
7
Place balls in a parchment lined Stoneware container(I used 5 inch ramekin)
8
Spray top liberally with water and sprinkle seeds of choice.
9
Cover and let rise in a warm place until doubled.
10
Spray top liberally with water and cover the container with foil to seal the steam in. Make a tiny hole on top.
11
Bake at 375 degrees F for 20-22 minutes.
12
Take foil off and let the rolls sit in the oven for a minute.
13
Remove from pan and parchment, cool for a minute and serve with some evoo or vegan butter.