Tuesday, September 4, 2012

gluten free dinner rolls


I'm always up for trying new ingredients to make my gluten free baked goodies even better.  When I read this blog post on Gluten Free Girl and the Chef about pysillium husk, I was very intrigued!  I had never heard of psyllium husk.  It sounded weird and I wasn't even sure I was saying it right.  Gluten Free Girl came to the rescue and took away all of my uncertainty.  She has a great video explaining how it is the perfect ingredient to bind your bread dough together.  I purchased some (very inexpensive) at my local health food store.  I came home and decided to create a recipe for gluten free dinner rolls...using psyllium husk!

These are the lightest, fluffiest rolls I have ever had.  I was almost in disbelief when I took the first bite.  Could gluten free rolls really be this good?  I added both psyllium husk and flaxseed meal.  The yogurt makes them tender and moist.  We devoured these dinner rolls with savory, barbecue shredded chicken.  They are also quite delicious with butter and jam.  My daughter said, "I could eat these everyday!"  Perfect gluten free rolls.  They do exist! 

gluten free dinner rolls

makes 12 rolls

  • 1/2 cup warm water
  • 1 tablespoon active dry yeast
  • 3 tablespoons coconut oil, melted*
  • 3 tablespoons honey
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups Sarah's gluten free flour blend
  • 2 tablespoons flaxseed meal
  • 1 tablespoon psyllium husk
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt

In small bowl, combine warm water and yeast.  Let sit for 5 minutes to proof.  In bowl of electric mixer with paddle attachment, add coconut oil, honey, yogurt, eggs, and vinegar.  Mix on low to combine.  Pour in yeast mixture.  In separate bowl, whisk together flour, flaxseed meal, psyllium husk, baking powder and salt.  While mixer is on low, add dry ingredients.  Mix until all ingredients are combined.  Turn mixer on medium-high and beat for an additional 2 minutes.

Grease muffin pan with non-stick cooking spray.  Fill muffin cups 2/3 with dough.  Smooth dough with wet fingertips.  Cover with light kitchen towel.  Let rise for 1 hour.  Preheat oven to 350 degrees.  Bake for 13-15 minutes or until golden brown.  Remove dinner rolls from pan and allow to cool on cooling rack.  Serve warm.

*If you don't have coconut oil, you can use melted unsalted butter.

Pin It

19 comments:

  1. These look beautiful and satisfying Sarah. I almost always add flaxseed meal to my gf breads, but I haven't used psyllium too often. Looking forward to trying it!

    ReplyDelete
    Replies
    1. Thanks! Let me know if your family enjoys them as much as we did!

      Delete
  2. These look absolutely wonderful and I can't wait to try them!

    I love baking with psyllium husk, lately my daughter and I have been indulging in pumpkin cookies made with it. http://sweetroots.blogspot.com/2012/09/mini-spiced-pumpkin-whoopie-pies-with.html

    ReplyDelete
    Replies
    1. Thanks Mary! I just checked out those pumpkin cookies...I will so be making those soon!

      Delete
  3. Well these certainly turned out quite tasty! I have a question though. I noticed the flour mix has xanthem gum in it, but I noticed the Gluten Free Girl just uses psyllium husk in her baked goods with no gum, or at least that's the impression I got. I went ahead and added gum to this recipe, but do you think it would work if I increased the amount of psyllium husk and left out the gum?

    Btw, there are only 2 gf dinner roll recipes that I've ever had success with, and this is one of them! Thanks for this recipe!

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed them, Johanna! About the psyllium husk, that's a great question! I only used the gum because it's already in my flour mix. I think they would turn out just fine if you added an extra teaspoon of pysullium husk and just omitted the gum. Love the feedback...thanks!

      Delete
  4. Thank you Sarah, I'm gluten free for about 6 months now .I have trade Joe bread (yuk) but now I have your recipe"s.I'm total excited about the biscuts and cupcake going out today and buy the stuff .Thanks again I will be looking for more recipes to try .

    ReplyDelete
  5. I just made these for dinner and they are delicious! I've had two failed GF bread attempts, so I was not very optimistic, but these turned out perfectly!

    ReplyDelete
  6. Sarah, I would love to try these as I have been trying different recipes for rolls for 9 months and haven't found one we all like. However, we are also dairy free, is there anything you think I could sub for the yogurt?

    ReplyDelete
    Replies
    1. Rebekah, since I have not yet tried making these dairy free (without the yogurt), my suggestion would be to try making them with a dairy free plain yogurt, such as coconut or soy.

      Delete
  7. Sarah, My daughter has an allergy to eggs. Can you tell me what function the eggs are holding in this recipe so I know what to substitute? i.e. are they there for moisture content, for a rising agent, for a cohesive agent... Thanks a million! Kristy

    ReplyDelete
  8. My family loved these the first time around! But I don't have any yogurt at home today. (We happened to have some almond yogurt last time, which nobody liked on its own, and it worked great in these rolls). I'm going to see if I can figure out how to make these without yogurt since we don't eat dairy and we don't regularly have yogurt on hand.

    ReplyDelete
    Replies
    1. Use sour cream, buttermilk or milk powder - I use them interchangeably in my breads and it works.

      Delete
  9. I am curious about substitutions for eggs and dairy as well. Has anyone tried making these truly vegan?

    ReplyDelete
    Replies
    1. Ener-g egg replacer would probably work. I've never tried these but if I did I would do it with egg replacer because I'm vegan.

      Delete
  10. Looking forward to trying out this recipe using all vegan ingredients. I plan to sub EnerG Egg Replacer for the eggs and either plain soy or coconut yogurt for the dairy yogurt. Not sure how it will go but hoping for the best!

    ReplyDelete
  11. Hi, Sarah! I have been gluten free for only 2 months and I really do miss bread! I finally did the research and found a recipe for gluten free flour and made persimmon bread with it....yum! I just came on to your site from another one, and found this recipe for dinner rolls with all the encouraging feedback! I want to give these a try soon so I can make them for Thanksgiving Dinner (goal: gluten free Thanksgiving Dinner! My brother and sister-in-law are also doing gluten free!). I don't have the psyllium husk, though, so have to wait for our next trip to Columbia, MO to the Natural Foods store. Is there anything that can be substituted for psyllium husk, though? I am so encouraged by your website and others! I don't feel quite so alone in this quest now, and my digestive health has been so much better just lately! So, thank you to all of you talented cooks and bakers for working on these recipes and sharing them!! Terre

    ReplyDelete

thanks for the love!