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Gluten-Free Hawaiian Roll Recipe

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Gluten-Free Hawaiian Roll Recipe Image Teri Gruss

Gluten-Free Hawaiian Rolls

2012 © Teri Lee Gruss

Breads and rolls called "Hawaiian bread" are slightly sweet yeast breads and are often made with pineapple juice and coconut flakes. Sometimes Hawaiian bread is called Portuguese bread.

Our recipe for gluten-free Hawaiian rolls is easy so don't let the ingredient list or instructions deter you from trying this wonderful recipe! The flavors from the pineapple juice and the chewiness of the flaked coconut add great texture to this delicious gluten-free roll recipe.

Slice and toast gluten-free Hawaiian rolls and spread with creamy butter or your favorite nut butter for an extra delicious breakfast!

For best results weigh your ingredients and use both xanthan gum and guar gum in this recipe. Learn more about the synergistic effects of using both gums in bread recipes.

If you don't have a scale, and don't want to buy one, be sure to measure the right way. This method will ensure that you don't use too much flour in your recipes.

We don't recommend making ingredient substitution recipes when following a gluten-free bread recipe. This recipe has been prepared with the following ingredients with very good results.

Prep Time: 20 minutes

Cook Time: 35 minutes

Rise Time:: 1 hour

Total Time: 1 hour, 55 minutes

Yield: 9 large rolls

Ingredients:

  • For sponge:
  • 1/2 cup brown rice flour / 64 grams / 2.2 ounces (we used Bob's Red Mill organic brown rice flour) (See note!)
  • 2 1/4 teaspoons (1 packet) dry active yeast (not rapid or quick acting yeast)
  • 2 teaspoons organic cane sugar ( 11 grams)
  • 1/2 cup warm water (100 degree F) / 118 ml / 4 fluid ounces
  • Dry ingredients:
  • 1 cup brown rice flour / 128 grams / 4.5 ounces
  • 1/2 cup sweet white sorghum flour / 74 grams / 2.6 ounces (Bob's Red Mill)
  • 1/2 cup tapioca starch (NOW brand organic) / 62 grams / 2.2 ounces
  • 2 tablespoons organic cane sugar
  • 1 1/2 teaspoons sea salt / 10 grams
  • 3/4 teaspoon xanthan gum / 3 grams (NOW brand)
  • 3/4 teaspoon guar gum / 2 grams (NOW brand)
  • 1 cup / 65 grams / 2.3 ounces unsweetened flaked coconut ("Let's Do Organic" fancy grade unsweetened flaked coconut used in this recipe)
  • Wet ingredients:
  • 4 medium egg whites at room temperature (Cold egg whites will slow the rising process. Tip - place whole eggs in a bowl of warm water to speed the process of bringing them to room temperature before separating the yolk and whites.)
  • 2 tablespoons melted coconut oil
  • 3/4 cup warm unsweetened pineapple juice (100 degrees F) / 177 ml / 6 ounces
  • To prepare the baking pan:
  • 2 tablespoons melted coconut oil
  • plus 1 tablespoon melted coconut oil to brush on warm rolls when they come out of the oven
  • Cook's Note: Do not use super fine milled brown rice flour in this recipe. It absorbs too much water for success and I have tried it several times. I recommend using Bob's Red Mill Organic Brown Rice Flour in this recipe. After multiple preparations with Bob's Red Mill, it works perfectly every time. Finely milled brown rice flour does not!

Preparation:

To prepare 9 x 9-inch baking pan (use a heavy metal pan instead of glass) - Pour 2 tablespoons of melted coconut oil in bottom of pan and brush evenly to coat bottom and sides of pan.

Preparing sponge:

Place 1/2 cup brown rice flour, sugar and active dry yeast in a 2 cup bowl. Stir in 1/2 cup of warm, not hot water. Hot water will kill the yeast. Stir just until the mixture is smooth. Set aside, uncovered while preparing the rest of the recipe.

Use a scale to measure dry ingredients. This is the BEST method to use when baking. It's also easier than measuring and will ensure consistent results each time you make the recipe!

Weigh brown rice flour, sweet white sorghum flour, tapioca starch, cane sugar, sea salt, xanthan gum and guar gum. Place in a bowl and use a whisk to thoroughly blend ingredients. Stir in flaked unsweetened coconut. Set aside.

Place room temperature egg whites in a mixing bowl. Use a stand mixer or electric hand mixer to beat egg whites just until frothy and bubbly. Add melted coconut oil and mix on low, just to blend. Scrape the sponge into the mixing bowl with a spatula. It should be rising and bubbling at this point. Add dry ingredients and remaining 6 ounces of warm pineapple juicer. Beat on low to blend all ingredients. Increase beater speed to high and mix for about 4 minutes. The batter should be thick enough for a spatula to stand up in it.

Use a 1/3 cup ice cream scoop (or a measuring cup) and evenly scoop 9 mounds of batter in 3 even rows in prepared pan. Cover lightly with a damp clean towel and set pan in a warm place and let the rolls rise until doubled in volume. This should take from 45 minutes to 1 hour depending on the temperature in your kitchen.

While bread is rising preheat oven to 375° F / 190° C.

Bake in preheated oven for 30 to 35 minutes, or until the tops of the rolls are golden brown and an instant read thermometer inserted into the middle of a roll reads 206 degrees F. Brush tops of rolls with 1 tablespoon of melted coconut oil for added tenderness and flavor. Remove rolls from pan, pull apart and serve warm.

Tips for preventing cross-contamination in the kitchen.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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