I’m not kidding here people! I’ve decided that for Thanksgiving we need gluten free dinner rolls and pie crusts. I *could* have made the pie crusts grain free relatively easily but since I’m hosting and cooking a lot of food, I opted for frozen gluten free crusts. As for the dinner rolls, I’ve been experimenting and just couldn’t get the right rolls. Today I did it. If the thought of rice flour and starch turns you off, you better stop reading. It’s one day people!
Perfect Gluten Free Dinner Rolls (contains dairy)
(Modified from this gluten free/dairy free dinner roll recipe)
2 TBS active dry yeast
2 tsp coconut palm sugar
2 cups whole milk
2 cups fine white rice flour
3/4 cup potato starch
1/2 cup Expandex
1 pkt Knox gelatin
1 1/2 tsp Celtic sea salt
1 TBS baking powder
2 large eggs + 1 for egg wash
1/4 cup melted butter
1/4 cup maple syrup (or honey, but I was out. . .)
1 tsp apple cider vinegar (ACV)
Warm milk to 105F. Make sure it’s not too hot or the yeast will die. Add yeast and coconut sugar. Whisk and set aside to proof while you work on the rest of the ingredients.
Prepare 24 muffin tins by brushing with melted butter or spraying well (really well, my pans were still a bit sticky and messy!). Don’t skip brushing the tops prior to baking or they won’t get golden.
Follow the rest of simplygluten-free.com’s instructions, I only needed to bake for 15 minutes. I removed them immediately from the pans by running a butter knife around the edges and lifting them out onto a cooling rack.