This yeasty gluten free dinner roll recipe is made with gluten free beer which adds extra flavor to this soft, moist-textured roll. An added benefit to those with multiple food intolerances, this recipe is also dairy free, corn free and soy free.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 cup all-purpose gluten free flour mix ( I used Bob's Red Mill AP Gluten Free Baking Mix)
- 3/4 cup sweet sorghum flour
- 1/2 cup arrowroot starch OR potato starch (not flour)
- 2/3 cup tapioca starch
- 1/3 cup superfine brown rice flour OR white rice flour
- 1 tablespoon guar gum
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 12 ounce bottle of gluten free beer
- 3 room temperature eggs
- 3 tablespoons olive oil
- 3 tablespoons honey
Preparation:
Preheat oven to 375° F
Butter or use olive oil spread to grease one muffin baking pan
Yield- 12 gluten free dinner rolls
Tip-
Use a dedicated gluten free flour sifter after whisking the dry ingredients together for an exceptionally well blended and powdery soft flour mix.
Butter or use olive oil spread to grease one muffin baking pan
- Combine all of the dry ingredients in a large bowl and whisk to thoroughly blend. (See tips)
- Whisk eggs, olive oil and honey together.
- Place dry ingredients in a large mixing bowl. Slowly pour egg mixture into the dry ingredients and beat on LOW to combine ingredients.
- Add beer and mix on LOW until blended.
- Beat the batter on MEDIUM HIGH for about 5 minutes.
- Use an ice cream scoop or 1/4 measuring cup to scoop batter into prepared muffin pan.
- Let rise in a warm location for about 30 minutes.
- Bake in preheated oven for 15 minutes or until the rolls are light golden brown.
- Serve warm or cool and freeze.
Yield- 12 gluten free dinner rolls
Tip-
Use a dedicated gluten free flour sifter after whisking the dry ingredients together for an exceptionally well blended and powdery soft flour mix.
