Gluten-Free Dinner Rolls
These gluten-free dinner rolls are soft, fluffy, and perfect for any meal. They are easy to make and require simple ingredients that will delight everyone at the table, even those who do not follow a gluten-free diet.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 2 cups gluten-free all-purpose flour
- ¼ cup almond flour
- ¼ cup tapioca flour
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water 110°F/43°C
- ¼ cup olive oil
- 2 large eggs
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In another bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca flour, and salt.
- Once the yeast mixture is frothy, add the olive oil, eggs, and apple cider vinegar. Mix well.
- Gradually add the flour mixture to the wet ingredients. Stir with a rubber spatula until a sticky dough forms.
- With your hands slightly moistened, divide the dough into 12 equal portions and shape them into rolls. Place the rolls on the prepared baking sheet, leaving some space in between.
- Cover the rolls with a clean kitchen towel and let them rise in a warm place for about 20 minutes.
- Bake the rolls in the preheated oven for 25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let them cool on a wire rack.
- For added flavor, you can brush the rolls with melted butter or garlic butter as soon as they come out of the oven.
Notes
For added flavor, you can brush the rolls with melted butter or garlic butter as soon as they come out of the oven. These rolls are best served warm but can be stored in an airtight container for a couple of days.