Sometimes a good, carby, crusty roll is the perfect addition to a meal. For me, the Thanksgiving table is a place where dinner rolls are needed. If you need a good gluten free, dairy free and an egg-free option – try these great gluten free dinner rolls. They’re so good, you may find yourself enjoying them with breakfast or lunch too! Double the recipe (you’ll thank me!)
Great Gluten Free Dinner Rolls
- 3/4 cup warm water
- 1 1/2 tsp active dry yeast
- 1 tsp sugar (I like coconut sugar)
- approx. 1 cup brown rice flour or your favorite gluten free blend (add a little more if dough is too sticky)
- 1/4 cup tapioca starch
- 1/4 cup potato starch (not potato flour)
- 1 tsp xanthan gum
- 3/4 tsp salt
- 3 Tbsp olive oil, ghee or butter (based on your preference and any allergy needs)
- 2 eggs OR 2 flax eggs (2 Tbsp flax meal combined with 6 Tbsp hot water)
- 1/2 tsp apple cider vinegar
- Prepare a 12-cup muffin tin by lightly oiling each muffin cup.
- In a small bowl, combine the warm water, yeast and sugar. Stir until the yeast and sugar dissolve. Cover with a clean kitchen towel and set aside for 10 minutes. The mixture should get foamy as the yeast activates.
- Place flour, starches, xanthan gum and salt into the bowl of a stand mixer. Mix with the paddle attachment.
- Whisk the oil, egg or flax egg and vinegar into the water/yeast mixture. Then add this mixture to the stand mixer with the flour.
- Mix with the paddle attachment until the dough comes together and forms a sticky, soft texture.
- Use an ice cream scoop or spoon to portion the dough into each of the 12 muffin cups. Set the pan aside and allow the dough to double in size. If you use flax egg, the dough may take up to 45 minutes to rise.
- Preheat the oven to 375*
- Bake the rolls in the hot oven for 20-25 minutes until golden brown and crusty