Gluten Free Rolls Without Xanthan Gum
Super easy gluten free rolls without xanthan gum that mix easily and bake beautifully.
Servings: 12 rolls
Calories: 146kcal
Ingredients
- 1 ¾ cups water warmed to 110° – 115° F
- 45 grams granulated sugar about 3 Tablespoons
- 2 ¼ teaspoons active dry yeast
- 358 grams gluten free flour mix about 2 ¾ cups
- 40 grams tapioca starch about ⅓ cup
- 9 grams psyllium husk powder about 1 Tablespoon
- 1 teaspoon salt
- 2 Tablespoons olive oil
- melted vegan butter for brushing
Instructions
- Prepare a 12 cup muffin tin by spraying well with cooking spray. Set aside.
- In a medium bowl, mix the water and granulated sugar. Add the yeast to the sugar mixture and let the mixture sit until foamy, about 5 minutes.
- In the bowl of a stand mixer, or a large bowl to use with a hand held mixer, add the flour mix, tapioca starch, psyllium husk powder and the salt. Mix gently.
- Add the olive oil and yeast mixture to the flour mixture. Turn mixer to low speed and mix for 30 seconds.
- Stop the machine and scrape down the sides. Turn mixer to medium speed and beat for 5 minutes.
- Fill each muffin cup about ⅔ full of batter. Set the pan away from drafts and let the rolls rise until they barely crest over the top of the muffin cups. This can be between 20 minutes and 1 hour.
- Preheat oven to 400° F.
- Bake the rolls for 20 – 24 minutes or until an instant read thermometer inserted into a roll registers 205-210F. Remove from the oven and brush each roll with melted vegan butter.
- Remove the rolls from the pan and serve warm.
Notes
- Measure the ingredients by weight where weight is given.
- Mix ingredients for the full 5 minutes.
- Spray the baking pan well to prevent the rolls from sticking after baking.
- Serve with a dollop of dairy free butter or a brush of olive oil.
