Gluten Free Dairy Free Dinner Rolls

For Thanksgiving we had 3 different types of bread. I kid you not. Everyone gets their favorite at my house! We had traditional Butter Crescents, Dairy Free (full gluten) Crescent Rolls for my niece with a dairy allergy and these Gluten Free Dairy Free Dinner Rolls for me.

Honestly, if I hadn’t told them they were gluten free, I would bet they would have all been gone, but we all know the reputation that Gluten Free Bread has – dry, dense and overall kind of bland. These Rolls are nothing of the sort. They are sweet, fluffy and moist and unlike most Gluten Free baked goods, they keep for days without turning into hard little rocks you could sue for hockey pucks.

Like any yeast rolls, make sure you have fresh yeast and that it proofs properly. If it doesn’t get foamy, throw it out and start over. Otherwise the rolls will be flat and tough.

Also, make sure to let the rise completely or they won’t be as fluffy or big. In the summer, I put them in a sunny window or even outside in the sun. In the winter, I put them on top of the wood stove. I have been known to place them on a hot running dryer in a pinch or in the microwave with the door closed and the light on the bottom on (it generates just enough heat…). You can also place them over a pan of very hot water. There are lots of tricks, just make sure they are warm and get nice a big in the muffin pan.

If you don’t like them quite as sweet, add only 2 tbsp of sugar (or Swerve) instead of 3, but I like mine a little but sweeter. I have made these with Grass Fed Butter and with non-dairy butter. Both work just fine with the same amount as is listed in the recipe.

These little rolls also make a great “bun” for making sliders. They are the perfect size so bring on the leftover ham and turkey!

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Gluten Free Dairy Free Dinner Rolls

These versatile rolls would fool even the biggest critic into thinking they were a full dairy and gluten roll.. They also make great slider buns!

Course Side Dish

Keyword Bread, dairy free, gluten free, Rolls

Prep Time 1 hour 30 minutes

Cook Time 15 minutes

Total Time 1 hour 45 minutes

Servings 12 people

Author Amber Gaines

Ingredients

• 1/2 cup tapioca flour
• 1 cup rice flour super fine
• 1/2 cup unsweetened almond milk
• 2-3 tbsp Swerve sweetener (or sugar)
• 1-1/4 tsp dry active yeast (1 pack)
• 1/2 tsp salt
• 1-1/4 tsp xanthum gum
• 3 tbsp butter (or non-dairy butter) melted
• 2 eggs

Instructions

1. Spray a regular muffin pan with olive oil and set aside.
   

2. Heat the almond milk in a glass measuring cup for 15-20 secs. Use a candy thermometer to check temperature. It needs to be 105-110 degrees. Heat more or let cool to get the correct temperature.

3. Add the sugar to the warm milk and stir. Add the yeast to milk and sugar mixture and let sit until foamy. This takes 3-5 minutes. If t does not proof, throw it away and start over.
   

4. Add the rice flour, tapioca flour, salt, xanthum gum, melted butter and eggs to a large mixer bowl. (I use my stand mixer.) Add the proofed yeast mixture.
   

5. Beat on high for 3 minutes until the dough becomes elastic and slightly lighter in color.
   

6. Fill the muffin holes to about 1/2 full. Set in a warm place to rise for about 1 hour. The dough should at least double in size.

7. Preheat your oven to 350 degrees.
   

8. Bake rolls for 10-15 minutes until lightly golden in color. (Mine take 13 minutes on average). Remove from oven and let rest in the pan for 5 minutes before removing rolls to a cooling rack or serve immediately.
   

Recipe Notes

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