I don’t know about you but I am constantly in search of easy yet really good GF bread items.  This had an added bonus of being dairy free.  I was skeptical but decided to give it a try since it was relatively easy. Using simple flours and minimal ingredients.  I changed it up a little but was Inspired by the original recipe I found at glutenfreebread.org .

91DEE0BA-8B46-4DE3-AECF-DBCFC9224374This is definitely a go to recipe.  The only downfall is the rising….they need to rise an hour.  I haven’t actually tried it without the rising so I don’t know if it would work or be as good or not.  If you decide to forgo the rising let me know how they turn out.

These would be super versatile too.  You could do add-ins like – garlic and cheddar (DF if needed), sausage and cheese, breakfast sausage.

I used Bob’s Red Mill Cup for Cup which includes xanthan, if you use a blend that doesn’t have xanthan you’ll need to add extra, I’d add an additional teaspoon.

 

In the picture the rolls aren’t very brown because I forgot the egg wash.  If you use the egg wash they come out a lot more golden and pretty.

 

 

2 cups GF flour
1 teaspoon Not Xanthan Not Guar OR xanthan gum
2 teaspoons yeast
1/4 cup sugar
1 teaspoon salt

1 cup warm water
2 Tablespoons oil (I used light olive)
1 egg
1 teaspoon ACV

1 egg for egg wash, beat til frothy

In a large bowl or bowl of stand mixer combine flour, not xanthan, yeast, sugar and salt. Mix to combine.

Combine the wet ingredients and drizzle over the dry while the mixer is running.  Mix 3 minutes.

The batter will be like thin compared to other bread items. It’s like really thick cake batter or muffin batter.

Decide what pan you’ll use.  I used a mini muffin pan this time as well as the square pan from Pampered Chef, I have also used regular muffin pan, as well as using a cake pan and making pull apart rolls.

Grease pan of choice, use a scoop to put in pans.  I use this scoop for the mini and a large ice cream scoop for the larger pans.  Once in pan brush each roll with egg wash.  You can cover these, as called for in original recipe, but whatever you use will stick to rolls if it touches them.  I left them uncovered and they were fine, though ideally you would cover them.  Let rise 1 hour.

Preheat oven to 400 degrees F.

Bake 12-28  minutes depending on the pan you use.  I did about 12 minutes for the mini and about 25-30 for the pull apart rolls.