There was a time when making bread was the furthest thing on my mind. All the adjustments of starches and flours plus trying to figure out if it’s fully baked or still gummy in the middle was just a lot of complicated work.
Fast forward a few years and now I can’t imagine a meal without bread!
There’s something about it that just makes a meal complete. Warm, fresh from the oven breads that melt in your mouth… Yum!
I guess I’m partial, but I especially love rolls. Maybe it’s because they’re so easy to eat or maybe it’s because they are amazing when served warm from the oven… either way, they have a special place in my heart. And a special place in my baking.
And these particular rolls will make any meal absolutely amazing.
They’re dairy free and gum free, but have this pull apart texture that only a yeast bread can offer.
Like the Gluten Free Boston Style Brown Bread, these rolls are baked using a water bath – it helps develop that delicious, crusty exterior while keeping the interior tender. And it adds just the right amount of humidity to create a golden brown crust without overbaking them.
With a light, almost buttery taste, these dinner rolls can be served as-is. Or brush them with olive oil. Perfection!
Gluten Free, Dairy Free and Gum Free Dinner Rolls
Yield: 12 rolls
2 cups water (warmed to 110° – 115° F)
2 ¼ tsp. active dry yeast
3 Tbls. white sugar
2 Tbls. olive oil, plus more for brushing
2 ¾ cup gluten free bread’s light flour mix
1/3 cup tapioca starch
1 Tbls. psyllium husk powder
1 ½ tsp. salt
1. Prepare a 12 cup muffin tin by spraying with cooking spray. Set aside. Prepare the oven by moving one rack to the lowest setting and another rack to the middle setting.
2. In a medium bowl, mix the water and yeast. Add the sugar to the yeast mixture and let the mixture sit until foamy, about 5 minutes.
3. In the bowl of a stand mixer, or a large bowl to use with a hand held mixer, add the flour mix, tapioca starch, psyllium husk powder and the salt. Mix gently.
4. When the yeast is foamy, add in 2 Tbls. olive oil and mix gently.
5. Add the yeast mixture to the flour mixture and mix on low until combined. Stop the mixer and scrap the batter down.
6. Beat on medium speed for 3 minutes.
7. Fill each muffin cup about 2/3 full of batter. Set the pan away from drafts and let the rolls rise for about 1 hour.
8. Preheat oven to 425° F. While the oven is preheating, prepare a water bath by filling an 8 x 8 baking pan ½ full of water. Place the pan on the lower rack of the oven.
9. Bake the rolls for 20 – 24 minutes. Remove form the oven and let the pan cool on a wire rack for 5 – 10 minutes.
10. Remove from the pan and let cool completely. Brush tops with remaining olive oil.