Whats Special About This Recipe For Gluten Free Dinner Rolls
These rolls are highly enriched, which just means that they have plenty of butter and milk in the recipe. Plus, the addition of nearly 1 full cup of tapioca starch helps provide a lot of stretch to the rolls, as baked, and makes the dough very easy to shape with almost no added flour.
These gluten free dinner rolls are soft and squishy, so theyre ideal for serving with any homestyle meal. Imagine them on the side of your plate of gluten free spaghetti and meatballs, since theyre easy enough for a weeknight.
Theyre also perfect for your holiday table. Ive made our recipe for gluten free Texas Roadhouse rolls many times for Thanksgiving, but theyre more of an appetizer-type roll.
Next holiday season, I think Ill be making this gluten free rolls recipe as theyre made for soaking up the last bits of gluten free gravy from that holiday plate.
Tips For Making Gluten Free Rolls Rise
This is a yeasted recipe, so you must provide a proper environment for the commercial yeast to reproduce after its exposed to the milk in the recipe. Yeast rises at a very high range of temperatures.
The desired dough temperature appears to be 78°F, but I dont spend much of any time worrying about that. I typically set yeasted dough to rise on top of my oven , and turn the oven on to about 300°F. The ambient heat provides just enough warmth to help the dough rise uniformly.
Yeasted dough will rise at lower temperatures, even in the refrigerator at 40°F, just more slowly. A slower rise creates more of that somewhat sour, yeasty flavor in the dough, and is best for leaner, non-enriched bread doughs that dont have much, if any, fat.
The worst placement for getting rolls to rise is somewhere too hot. Slow-rising dough can be very frustrating, but a too-hot temperature risks killing the yeast and preventing any rise at all.
Enrichments like the milk, egg whites, and butter in these rolls help the dough rise more quickly. But rising times for yeasted dough like these dinner rolls can vary significantly.
A dry climate will also inhibit yeast growth, so you can try adding a tablespoon of additional warm milk or water to the dough if you tend to struggle with getting yeast dough to rise. Dont add too much, though, or the rolls are likely to overproof and then deflate as they cool .
Keto & Health Insights For Julia’s Table Gluten Free Bread
- Net Carbs are 17% of calories per serving, at 12g per serving. This meal falls within the range for standard keto diet guidelines . If your daily net carb quota is 25g and if this food almost equals that much, consider whether you’re going to eat more food later. Always take into account any foods you’ve already consumed. It’s recommended that you track the macros of your daily food consumptionsthis makes it easier to avoid overconsumption.
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Smart Littlecookie ~ Oatmeal Cranberry
We can eat these all day long! This is a thick, soft baked cookie and tastes like a decadent bakery oatmeal cranberry cookie and its made with whole grain oats. You wont believe that they are top 8 Allergen free! Purposefully made to be kosher and vegan. We wanted to create a school safe and party ready treat that tastes like a real cookie so that everyone can be included and have a special treat. They are also great for that upcoming pot luck or social gathering.
We are “party ready” and “school safe”!
The technical stuff!
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Our oatmeal cranberry cookies taste good and you can feel good because they are certified gluten free, top 8 allergen free, vegan and kosher. We always use pure non-GMO ingredients and we bake in a brand new certified gluten free facility.
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Oatmeal cranberry cookies are top 8 allergen Free of wheat, egg, dairy, soy, tree nuts, peanuts, shellfish and fish. They have some good stuff packed into them too, like whole grain oats, chia seed and vegetable fibers. They are certified gluten-free, non gmo, vegan and kosher. There are six snickerdoodle cookies in our package. For those with potato concerns, we do use potato flour in this recipe.
Nutrition facts and ingredients
Bright Littlebrownie ~ Peppermint Party
Our bright little brownies are moist, rich and chocolatey and taste like a real treat. You wont believe that they are also top 8 Allergen free! Purposefully made to be kosher and vegan. We wanted to create a school safe treat that tastes like a real brownie so that everyone can be included and feel special. They are also great for that upcoming pot luck or social gathering.
We are “party ready” and “school safe”!
The technical stuff!
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Our brownies taste good and you can feel good because they are certified gluten free, top 8 allergen free, vegan and kosher. We always use pure non-GMO ingredients and we bake in a brand new certified gluten free facility.
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We are proud to present our Julias table Allergen free & Gluten Free Peppermint Party Brownies. They are Certified Gluten Free, Kosher, free from top 8: wheat, dairy, eggs, soy, tree nuts, peanuts, shellfish, fish. and non-gmo. Our allergen free brownies are chocolatey, minty with sweet white chocolate chips, you will not believe they are Allergen & Gluten free! There are six peppermint brownies in each package. For those with potato concerns, we do use potato flour in this recipe.
Nutrition facts and ingredients
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How To Use Active Dry Yeast Instead Of Instant Yeast In These Gf Rolls
I always bake with instant yeast in yeasted recipes like this one. You cannot eliminate the yeast in this recipe, but you can make dinner rolls with our recipe for yeast free gluten free dinner rolls.
You cannot replace the yeast in this recipe with wild yeast sourdough. Sourdough recipes are entirely distinct.
If you prefer to use active dry yeast, youll need to use more, and to prove the yeast in some of the milk first. The general rule of thumb is to use 25% more active dry yeast than instant yeast, by weight. Here, thats 15 grams of active dry yeast in place of 12 grams of instant yeast.
How To Make Gluten Free Dinner Rolls Without The Egg Whites
There are 2 egg whites in this recipe, and they provide structure to the rolls. You may be able to replace them with aquafaba, or the brine from a can of unsalted chickpeas.
Sometimes aquafaba is a perfect substitute for egg whites in baking, and other times it appears not to work. Im afraid Im not experienced enough in this sort of substitution to predict likelihood of success.
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Smart Littlecookie ~ Snickerdoodle
We are “party ready” and “school safe”!
Okay gang, this is our founder, Nates, favorite cookie. This soft baked cookie is rich and thick with a little bit of chewiness and tastes just like a snickerdoodle. You wont believe that they are top 8 Allergen free! Purposefully made to be kosher and vegan. We wanted to create a school safe and party ready treat that tastes like a real cookie so that everyone can be included and have a special treat. They are also great for that upcoming pot luck or social gathering.
Julie’s Flour Blend Gluten Free
“Julie’s Flour Blend”
- 1 cup millet flour
- 1 cup white bean flour
- 1 cup brown rice flour
- 1 cup potato starch
- 1/2 cup white rice flour
- 1/2 cup cornstarch
- 3 tbsp. potato flour
- NOTE — I did not include xanthan gum because the amount needed is not the same for bread as it is for cakes and different again for cookies. So I prefer to add it in each recipe.
My Winner’s Bread – a basic bread -slices/toasts/freezes well
- 1/4 cup milk
- 2 tsp powder egg replacer
- 1 tsp baking powder
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Storage Tips For These Gluten Free Dinner Rolls
I dont ever recommend freezing raw yeast dough. It may not rise after having been frozen.
These rolls should be eaten within the same day they were baked. Ideally, youll serve them hot out of the oven.
However, that sort of planning isnt always possible. And I also dont recommend letting the dough rise in the refrigerator for more than 24 hours, as the oven rise tends to be very irregular during baking when you do that.
There are two potential solutions to this issue.
First, this recipe makes 16 small dinner rolls, which is quite a lot. It can easily be halved just by cutting every single ingredient amount in half.
If you make 8 rolls instead of 16, they should be eaten all in one sitting. If youre only baking for 1 or 2, try cutting the recipe down to 25%.
Second, if youd like to try parbaking the shaped and risen rolls, you can then freeze them for at least a month. Just defrost at room temperature, then finish baking until fully browned and 190°F inside.
To parbake the rolls, follow the recipe through baking , but only set the oven to 300°F. Bake for about 15 minutes or until the rolls appear puffed and are no longer wet inside.
Remove the rolls from the oven, and allow them to cool completely. Freeze in a single layer, then wrap tightly in freezer-safe wrap.
Eliminate as much air as possible, which causes freezer burn. Defrost at room temperature and then finish baked as described above.
Secrets To Foolproof Bread Baking
See how easy bread baking can be in my free ecourse!
From my cookbook, Bread Toast Crumbs.
For best results, use a digital scale. It makes all the difference with bread baking.
Note: If you are using a different brand of gluten-free flour, you may not need all of the liquid. Because all gluten-free flours and mixes absorb water at a different rate, you may find your dough to be much more liquidy than mine this is due to the flour. This is what I suggest: add the liquid a little bit at the time, mixing with a spatula to combine. Reference the video to see what the dough should look like as far as texture goes.
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What Gluten Free Flour Is Best For These Gf Dinner Rolls
To make gluten free bread, the base blend I recommend is Better Batter or my mock Better Batter all purpose gluten free flour blend.
Even when our bread recipe calls for our gluten free bread flour, which were not using here, the base is . It has the right balance of gluten free flours when you need a recipe to hold its shape during rising and baking.
Adding nearly a full cup of tapioca starch/flour to the recipe lightens the rolls without diluting the strength of Better Batter. It also provides elasticity to the raw dough, which makes for easier shaping, and to the baked rolls.
If you cant have tapioca starch/flour, you can try replacing it both in the mock Better Batter and as a separate ingredient in this recipe with superfine glutinous rice flour . I have had some success with that substitution, but cant promise results.