AuthoradminCategoryBreads, Gluten free & Dairy freeDifficultyBeginnersoft & yummy dinner rolls
Line a baking sheet with parchment paper and set aside.
You can use a stand mixer or food processor with a dough hook.
Add gf flour, yeast, sugar, baking powder, xanthan gum, and salt, and give it a quick blend.
Add warm water, egg yolk, df butter, and oil. Mix for 3-5 minutes, scraping sides occasionally. The dough should be wet & sticky, almost more like a muffin batter than bread dough.
You can use a countertop, silicone mat, or even try parchment paper. You need a 14" x 14" space so you can roll out the dough to the proper size.
Lay out a large silicone mat (or use two baking sheet size ones pushed together). Dust with potato starch or gf flour. I used my hand and sort of pressed in/smeared the potato starch all over the silicone mat. The mats are a little sticky, so they held the starch really well and I think that made the dough come off easier.
Scrape the dough onto the center of your mat into a sort of ball shape. Sprinkle more potato starch over the top and slightly pat it down into a disc.
Dust a roller with potato starch and gently roll out the dough into a 14" circle.
Use a pizza cutter, dusted with potato starch, and cut the dough into 12 wedges.
Gently roll each wedge inward to form a crescent roll. If it starts sticking to the mat, take a metal spatula dusted in potato starch and gently scrape underneath the dough to detach it from the mat.
Place each roll a few inches apart on a baking sheet. Set to rise in a warm place for 20 minutes. (Long rise times may cause higher levels of histamine, so I always do mine a bit shorter).
Preheat oven to 350°F. When it's preheated, bake the rolls for 10-12 minutes. The tops will only be slightly golden, the rolls don't brown much. You can poke it with a toothpick to make sure it's not doughy.
Serve plain or with df butter.
These freeze well, you can set them on the counter to thaw or warm them in the microwave for 15-20 seconds.
Recipe slightly modified from: Life After Wheat GF Crescent Rolls
Celeste from Life After Wheat makes great gf rolls. Her recipes have been really easy to modify to low histamine and have always had tasty results. Check her out if you need some gf inspiration!
These rolls were easier to make than I thought they would be! Usually any kind of rolling of gf dough is quite a chore - too sticky or wet, not enough dusting powder, etc. This time I tried something new, I used my silicone baking mats, and dusted them all over with potato starch. Then I covered my roller with potato starch too. The dough rolled out beautifully and easily.
I'm definitely going to try silicone mats next time I make tortillas.
I hope you enjoy these rolls as much as Rosie and I have. We call them "croissants" though, because she REALLY wanted some croissants a month or so ago when her siblings were eating them on a trip. These looked close enough, so I told her they were "her kind" of croissants. She especially loves them cut in half with df butter and honey. I like them plain.
Ingredients
Directions
Line a baking sheet with parchment paper and set aside.
You can use a stand mixer or food processor with a dough hook.
Add gf flour, yeast, sugar, baking powder, xanthan gum, and salt, and give it a quick blend.
Add warm water, egg yolk, df butter, and oil. Mix for 3-5 minutes, scraping sides occasionally. The dough should be wet & sticky, almost more like a muffin batter than bread dough.
You can use a countertop, silicone mat, or even try parchment paper. You need a 14" x 14" space so you can roll out the dough to the proper size.
Lay out a large silicone mat (or use two baking sheet size ones pushed together). Dust with potato starch or gf flour. I used my hand and sort of pressed in/smeared the potato starch all over the silicone mat. The mats are a little sticky, so they held the starch really well and I think that made the dough come off easier.
Scrape the dough onto the center of your mat into a sort of ball shape. Sprinkle more potato starch over the top and slightly pat it down into a disc.
Dust a roller with potato starch and gently roll out the dough into a 14" circle.
Use a pizza cutter, dusted with potato starch, and cut the dough into 12 wedges.
Gently roll each wedge inward to form a crescent roll. If it starts sticking to the mat, take a metal spatula dusted in potato starch and gently scrape underneath the dough to detach it from the mat.
Place each roll a few inches apart on a baking sheet. Set to rise in a warm place for 20 minutes. (Long rise times may cause higher levels of histamine, so I always do mine a bit shorter).
Preheat oven to 350°F. When it's preheated, bake the rolls for 10-12 minutes. The tops will only be slightly golden, the rolls don't brown much. You can poke it with a toothpick to make sure it's not doughy.
Serve plain or with df butter.
These freeze well, you can set them on the counter to thaw or warm them in the microwave for 15-20 seconds.