Soft Gluten Free Dinner Rolls ? Pull-apart dinner rolls? No problem! Watch this easy step-by-step video. SUBSCRIBE:
Gluten free yeast breads CAN be delicious and they CAN rise and be tender and fluffy and soft. The right ingredients and methods make all the difference. This video will show you how to make soft dinner rolls so you don’t have to miss out on eating warm, buttery rolls for Thanksgiving, Easter, or Christmas dinners (or any dinner for that matter). Don’t let the roll tray pass you buy ever again!! I hope you enjoy this recipe. Thanks for watching!
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SOFT AND FLUFFY GLUTEN FREE DINNER ROLLS
¾ cup brown rice flour (3.1 oz.)
¾ cup corn starch (3.6 oz.)
1 cup tapioca flour (4.0 oz.)
1 ¼ tsp. xanthan gum
½ tsp. salt
2 tsp. baking powder
2 large eggs (room temp.)
1 tsp. apple cider vinegar
3 Tbsp. butter
¾ cup hot water
3 Tbsp. sugar
2 tsp. Active Dry Yeast
1. Generously grease a 9×9 baking dish
2. Set out butter to soften
3. Set out eggs to bring to room temperature
LET’S GET STARTED
1. Start by mixing together your dry ingredients in a large mixing bowl: add your brown rice flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder. Whisk together.
2. Now in a microwaveable container, heat your water to 100°-110°. In my microwave this takes about 25 seconds.
3. To the water, add your yeast and sugar. Stir and set aside for 5 minutes to proof. (We want to make sure that the yeast is alive).
4. While the yeast is proofing, combine wet ingredients into a medium mixing bowl: eggs, apple cider vinegar, and butter. Mix together to combine.
5. Pour the wet ingredients into the dry ingredients. Mix together to form a crumbly mixture.
6. Now take a look at your yeast…if it’s foamy, your yeast is alive and you may continue to step 7. If it is not foaming, you may have a bad package of yeast. Open a new package of yeast and re-proof. Continuing with inactive yeast will be a waste of time and ingredients.
7. Now add your active yeast mixture into the batter and mix for 7 minutes. (yes…7!). Gluten free flours behave differently than gluten flours, and the extra mixing time adds more air to the dough (to help the rolls rise), and adds to the structure of the roll.
8. With a 2-inch scooper, make 9 mounds of batter in your baking dish. Each mound should only be about ¾ of a scoop.
9. Cover with plastic wrap and let rise until doubled. This usually takes about 50-60 minutes at my house, but time will vary depending depend on the warmth in your kitchen.
10. While the rolls are rising, preheat your oven to 375°.
11. When rolls have doubled in size, bake, uncovered, for the first 15 minutes.
12. After 15 minutes, cover loosely with tinfoil (do not seal tinfoil around edges of pan) to avoid over-browning.
13. Bake 15 minutes more
14. Bake a total of 30-32 minutes depending on how golden you want your rolls to be
15. Remove from oven
16. Brush with melted butter and serve warm. These rolls can be placed onto a serving dish and served as pull-apart rolls, or you can pre-cut the rolls out and serve in a bowl.
Tip: Cover with plastic wrap to store overnight. These rolls re-warm nicely in the microwave.
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (
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