Delicious Gluten Free Dinner Rolls
Equipment
- Stand mixer or hand mixer
Materials
- 1/4 cup warm water
- 1/4 tsp sugar
- 2 1/4 tsp active dry yeast
- 1 1/2 cup brown rice flour you can use white rice flour if you prefer.
- 1 1/2 cup tapioca flour
- 3 tsp xanthan gum
- 1 1/2 tsp salt
- 2 TBSP sugar
- 1 1/4 cup warm water
- 2 TBSP melted butter
- 3 egg whites
- 1 TBSP melted butter for brushing on the tops
Instructions
- Add 1/4 cup warm water, 1/4 tsp sugar, and active dry yeast to a small bowl or measuring cup. Whisk together and set aside to proof.
- In the bowl of your stand mixer (or a large bowl to use a hand mixer) add both flours, xanthan gum, salt, and 2 TBSP sugar. Mix to combine.
- Pour in remaining 1 1/4 warm water, the proofed yeast mixture, 2 TBSP melted butter, and egg whites to the flour mixture. Turn mixer on and let mix for 3-4 minutes.
- Once you have a thick cake batter consistency, your bread is ready to be shaped and set in a warm place to rise.
- Butter a cast iron pan or baking dish well. With wet hands take about 1/3 cup of batter and shape into a ball, place in buttered dish. Re-wet your hands as needed.
- Continue until all your batter is in balls. Make sure the balls of dough are not touching each other so they have room to rise.
- Brush the tops of each roll with remaining 1 TBSP melted butter.
- Place in a warm place (I put them in my oven with the light on) and let rise for about 45 minutes to an hour. The time will depend on how cold your kitchen is. You want the rolls to almost double in size. They will rise even more during baking.
- Pre heat oven to 400°. Bake rolls in the pre heated oven for about 25 minutes or until the tops are lightly golden brown.
- Take out of the oven and immediately remove from the pan they baked in, onto a wire rack to cool completely. A minimum of 2 hours.
- If you want your dinner rolls to be warm when serving. Simply bake ahead of time and put them back in the oven, right before serving, with your warm setting on. Enjoy!