These pull-apart gluten free parmesan rolls are the perfect addition to your dinner table - served warm, the fluffy herb rolls are topped with a seasoned parmesan butter. Plus they're dairy free!
In the bowl of a stand mixer, add the flour mix, xanthan gum, sugar, yeast, salt and garlic powder. Mix on low speed for 15 seconds.
Add the water, vegan butter, egg and apple cider vinegar and mix for 15 seconds on low. Stop the machine and scrape down the sides.
Turn mixer to medium and mix for 3 minutes.
Spray a 9" round baking pan with cooking spray.
Using a ⅓ cup measure, place 9 mounds of batter in the pan.
Set rolls aside to rise for 30 minutes.
Toward the end of the rise time, heat the oven to 400F.
Make topping:
In a small bowl, mix the vegan butter, dairy free parmesan, garlic powder, salt and parsley.
Use a pastry brush and brush topping over the risen rolls, using up all the mixture.
Bake for 30 minutes or until an instant read thermometer registers between 205F - 210F. Covering with foil at the 20 minute mark if necessary.
Serve warm.
Notes
This flour mix was used in the recipe. Other mixes may work, but they have not been tested.
Measure ingredients by weight where weight is given.
Use room temperature ingredients (aside from melted butter).
Country Crock vegan butter sticks were used in the recipe.
The Follow Your Heart brand of grated parmesan cheese was used in the recipe. There is no substitute for it.
Mix the batter on medium for 3 minutes to produce a light and fluffy roll.
Place one mound of batter in the middle and 8 around it.
The rolls should rise by 50%.
Check the baking rolls at the 20 minute mark and cover with foil if necessary.
Rolls can be stored, covered, at room temperature for up to 2 days. Re-heat rolls individually in the microwave for 30 seconds or covered in the oven at 200F.