Yes, you read correctly–Gluten-Free Dinner Rolls. Thanks to Karina, I’ve finally made gluten-free yeast bread–and it tastes delicious! While the rolls are much more dense than your average, wheaty roll, these puppies stand on their own. You’d be happy to serve them to gluten-free and gluten-full guests alike. In order to save money, I bought a half a cup of bulk millet from the Natural Foods Co-op and then ground it down to a flour in my coffee grinder–a great trick for anyone wanting fresh milled flour at over half the cost of what you could buy in the store! Just remember, the gluten free rolls aren’t kneaded or shaped by hand, their batter’s texture is more like a dense muffin batter. Just scoop the batter into muffin tins and voila, rolls!

Gluten-Free Dinner Rolls

adapted slightly from Karina’s Kitchen

Ingredients: Sorghum flour, potato starch, salt, millet/millet flour, guar gum, agave nectar, olive oil, apple cider vinegar, soy yogurt, dry active yeast

Equipment needed:
Kitchen Aid stand mixer or wooden spoon and bowl
measuring cups
coffee grinder (if milling your own flour)

Ingredients:
1 c sorghum flour
1 c potato starch
1/2 c millet flour/millet
2 tsp guar/xanthum gum
1/ 1/4 tsp sea salt
1 tbsp instant dry yeast
1 1/4 c warm water (at 110 to 115 degrees F)
4 tbsp olive oil
2 tbsp agave nectar
1/2 tsp apple cider vinegar
1/4 c soy yogurt

Directions:
Stir the yeast in the warm water (110 to 115 degrees F) and add a teaspoon of the agave.

Let it sit 5-7 minutes until poofy.

If milling your own millet flour, place 1/4 cup of millet in a coffee grinder.

Grind until a flour forms. Repeat with 1/4 cup more.

Combine the flours, salt, and guar or xanthum gum in the bowl of stand mixer or in a large mixing bowl.

Add the proofed yeast, the remaining agave nectar, apple cider vinegar, and soy yogurt.

Mix until a thick muffin-like batter forms.

Scoop the batter into a pre-oiled muffin tin. Smooth the tops with your fingers.

Cover loosely with a cloth and let rise in a warm place for 40 minutes.

Preheat your oven to 350 degrees F.

Bake the rolls for 35-40 minutes, or until they make a hollow sound when tapped. Cool on a wire rack before serving.

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