Easy and simple Gluten free dinner rolls. Lose the fear of baking gluten-free bread by starting with a very simple recipe like this one.
Baking gluten-free bread isn’t easy, especially at first. But don’t worry, with a little practice and a simple recipe like this, you can bake delicious gluten free rolls
These gluten free rolls are made with a gluten free flour blend. You can eat them or with a little chocolate, sausage or cheese.
TIPS for making homemade gluten-free bread
Some tips that will help you bake Gluten free dinner rolls
- Psyllium Husk
To get a good bread crumb, you need to replace gluten with an ingredient like psyllium husks
- Ferment the dough well
To get a good bread, fermentation is very important. For this, you need to let the dough rest in a warm place. Otherwise, you can also use the “Rise or ferment dough” program of the breadmaker/ bread machine.
- Dough rising program of a breadmaker/bread machine
With this program, you can ferment the dough in a very short time and get spectacular results. Gluten-free dough takes more time to rise (compared to GLUTEN dough). The bread machine can be a great help in rising dough.
Check out how easy it’s to prepare this Gluten free dinner rolls
How to prepare these Gluten free dinner rolls
All the ingredients to bake this gluten free buns
- Sugar. A little sugar is often added in homemade bread recipes. The sugar helps to brown the bread dough better and create a slightly crispy crust. Also, the sugar helps activate the yeast.
- Filtered or bottled water. These rolls can be baked with either water or milk. I used bottled water, but if you want to make them sweeter, you can use cow’s milk,vegan milk such as rice or almond milk.
- Butter. I used lactose-free butter (sold at Mercadona), but you can also use cow’s milk butter.
- Psyllium husk. Psyllium husk is vegetable fiber that absorbs many times the volume of water in a dough. It’s a binding ingredient that replaces gluten. Psyllium provides cohesion and elasticity to the bread dough
- Baking yeast and baking powder. To make these rolls rise and have a very fluffy texture, you need two types of yeast: dry yeast for bread (the typical one for making bread) and baking powder (the one for cakes or cookies). When you combine these two yeasts, you get a good bread crumb.
- Egg. You’ll need one egg for painting the rolls and another egg for the dough. The egg helps to bind the dough and provides cohesion
Gluten free flour
To bake bread, you need a good mix of flours and starches. The combination of flour and starch is the key
Starch is a very important ingredient for a fluffy bread. If you can’t find gluten free starch (such as corn starch or potato starch) in your supermarket and don’t want to buy it online, you can use a commercial gluten-free bread flour blend.
Commercial gluten free flour blends for bread usually combine gluten free flours with different starches. They also usually add xanthan gum or psyllium husk . Psyllium and xanthan gum are important in bread baking because they add elasticity and cohesion to the dough.
I used the gluten-free bread flour mix sold at my supermarket in Spain called Mercadona. This flour contains corn starch, rice flour and psyllium husk. You can also use the flour mix for gluten-free bread from Schar or Airos.
This recipe will give you about 8-10 gluten-free rolls
Tip: Use a gluten-free bread flour blend with cornstarch and a binder like xanthan gum or psyllium husks.d
Step-by-step instructions for making these Gluten free dinner rolls
First, put the dry ingredients in a bowl: bread gluten-free flour blend, baking powder, salt and psyllium husks. Mix with a spoon and set aside.
In another bowl, add the water (slightly warmed), dry yeast for bread and a tablespoon of sugar. Stir, cover and let stand for 10 minutes.
When the yeast has activated (and the mixture is bubbling), add the butter and egg. Mix lightly and add the dry ingredient mixture (the bowl with the flour, etc.).
Mix well until the ingredients are combined.
Knead the dough into a ball. Cover it and let it rest in a warm place for 2 to 4 hours (until it’s increased in volume).
A good way to let the dough rise in a shorter time is to use a bread machine. To do this, use the “rising dough” or “fermentation” program. It’s a 1-hour program that makes the dough rise very quickly and very well.
Once the dough has fermented and risen significantly (either in the bread machine or in a warm place). Put the dough on a floured work surface
Knead the dough well and divide it into 8 pieces and form small balls.
Place the balls in a bowl, cover and let rest for 30 minutes. Brush the rolls with egg.
Bake at 180°C-200°C (depending on the oven) for about 15 minutes (or until golden brown).
Take them out of the oven and brush the buns with a little butter.
Let it cool and enjoy!
Can the dough be frozen?
Yes, you can freeze the baked rolls, but the consistency will be very different. Ideally, they should be eaten the same day they were baked. To eat them, thaw them a few hours before and heat them in the microwave for a few seconds.
Can butter be substituted with another ingredient?
Yes, you can use olive oil instead of butter.
You can use milk or a vegetable drink like almond milk instead of water.
What’s psyllium husk?
It’s a vegetable fiber that absorbs many times the amount of water in a dough. Psyllium is a binding ingredient that gives cohesion and elasticity to dough. It’s used in gluten-free baking because it’s a good substitute for gluten
Can I substitute psyllium husks?
Yes, you can replace it with xanthan gum.