I'm back again after 2 Thanksgiving feasts to share another recipe! The first Thanksgiving meal this year was at our school. Every year they have a Thanksgiving lunch right before the break. The parents of the students bring a dish and it's a big potluck style lunch. I brought my Persi-nnomon Bread for that. On Thursday we ate dinner with our pastor's family as well as some others from our church. I brought gluten free rolls and according to my husband they are good enough to blog about!
This recipe is my first successful attempt at making a gluten free roll and I think they turned out pretty good. They have a yeasty flavor but are more dense than normal gluten-filled rolls. I want to try using this recipe for garlic knots also! I must apologize for the not so appealing stove and pan pictures. It’s an old stove and I’m sure the pans are just as old!
1 cup water (110 degrees F)
4.5 teaspoons active dry yeast
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon salt
bowl of rice flour for covering hands while rolling dough balls
Flour mixture (mix well together)
1-1/4 cup tapioca flour
1 cup quinoa flour
2 cups white rice flour
4 teaspoons xanthan gum
5. When ready to bake line pan with parchment paper and rub rice flour on your hands to minimize sticking while rolling dough.
Grab enough dough to make rolls approximately 2" around. Lay on pan and flatten a little bit (rolls will look about the same way after cooking as they do now).
You can place rolls fairly close to each other. The worst that will happen is that they become pull-apart rolls.
Once all rolls are on the pan (or pans in my case) cover with a warm,damp towel and leave for 1 hour.
Be sure to pre-heat your oven to 375 F at an appropriate time. Mine is gas and small so it doesn’t take long to heat up. Bake rolls about 17 minutes (or until they start to brown a bit on top.