soft, fluffy, and delicious rolls. Perfect for Sunday dinner!
Recipe for Sarah's gluten free flour blend
Preheat oven to 400°F. Line a pan or baking sheet with parchment paper.
Use either a small mixer or a food processor with a dough hook.
Add gf flour blend, sugar, salt, and yeast.
Mix for about 30 seconds, or until evenly combined.
Add the water to the blender and mix for about 1 min. Then add the olive oil.
Mix for 2-3 minutes, adding up to 1/4 c. of gf flour if needed. The dough will be very wet and smooth, almost more like a muffin batter than bread dough.
Grease a 1/4-1/2c. measuring cup with oil. Use it to scoop out the dough and spoon onto prepared baking dish. If you want the rolls to rise a little taller, put the dough scoops right next to each other.
Cover with a towel in a warm place for about 15 min. The rolls will rise slightly, they will not double in size.
Uncover the rolls and put the baking dish in the middle rack of the oven.
Bake for 20-28 min, depending on how brown & crunchy you like them.
Serve warm!
Freeze the extra rolls when they are completely cool.
This Sunday I was making some cheesy breadsticks for the people in my family who eat wheat & dairy. I was craving bread myself and I knew Rosie would want something similar to what the kids were eating.
We have a recipe for breadsticks that we love that doesn't use yeast or eggs, but I wanted something new. Rosie is handling histamine better, so I decided to go for a roll that had yeast in it. I didn't have any eggs, so I looked for a recipe that was gluten free & egg free. I found this one by Beauty in the Crumbs!
I didn't have to change the ingredients, but I tweaked the process. I hope you enjoy them as much as Rosie and I did!
Note: I keep my instant yeast in the freezer to preserve its shelf life and in hopes that it will keep the histamine levels as low as possible.
Ingredients
Directions
Preheat oven to 400°F. Line a pan or baking sheet with parchment paper.
Use either a small mixer or a food processor with a dough hook.
Add gf flour blend, sugar, salt, and yeast.
Mix for about 30 seconds, or until evenly combined.
Add the water to the blender and mix for about 1 min. Then add the olive oil.
Mix for 2-3 minutes, adding up to 1/4 c. of gf flour if needed. The dough will be very wet and smooth, almost more like a muffin batter than bread dough.
Grease a 1/4-1/2c. measuring cup with oil. Use it to scoop out the dough and spoon onto prepared baking dish. If you want the rolls to rise a little taller, put the dough scoops right next to each other.
Cover with a towel in a warm place for about 15 min. The rolls will rise slightly, they will not double in size.
Uncover the rolls and put the baking dish in the middle rack of the oven.
Bake for 20-28 min, depending on how brown & crunchy you like them.
Serve warm!
Freeze the extra rolls when they are completely cool.