When I first looked for gluten-free recipes, I zeroed in on bread. What I found was mind-boggling. There were soooo many gluten-free bread recipes and each of them had their own flour blends. Plus, everywhere I read told me that gluten-free baking, especially bread baking, was a bit on the touchy side. I was almost afraid to try anything. But try I did, and I ended up feeding the garbage can more than the family.
I was really getting frustrated until I found Lisa, author of The Super Allergy Girl Cookbook. She had a bread recipe she claimed was easy. It was supposed to be versatile enough to make buns, rolls, bread, etc. I thought it sounded too good to be true. But, I didn’t have anything to lose. . .
I decided to try the dinner rolls first.
The batter was nice, fluffy, and its consistency made me think of buttermilk pancake batter. I was just a teensy bit hopeful. But I’d been down this road before. . .
I poured the batter into a large muffin pan and waited. I didn’t even peek. But when I finally opened the oven I just about fell over. Could it be!?
Allergy-free bread success!
Bread. Wonderful, wonderful bread.
If Lisa had been in my kitchen with me, we would have happy danced together. The rolls were gorgeous, the texture was great, and they had their own pleasantly distinct taste.
This recipe is terrific for those with several allergies. I’ve made a few changes according to my family’s preferences and find the recipe quite adaptable. Here is the original recipe with my changes in parentheses:
Super Allergy Girl’s Multi-Purpose Bread
1 1/2 c. tapioca flour (I replace both the tapioca and garfava flours with a GF Flour Mix we like to use)
1 1/2 c. garfava flour
1 T. xanthan gum
1 T. baking powder
1/2 t. celtic sea salt
1 T. egg replacer powder
1 c. milk substitute like coconut or almond milk (I use raw milk)
2/3 c. coconut oil (I’ve also used butter)
1 c. club soda
1. Combine dry ingredients in a large bowl. Stir in the milk and coconut oil.
2. Slowly add club soda until the dough reaches the consistency of thick cake batter.
3. Spoon the batter into a large, zippered gallon size bag. Cut off about 1/4″ of a bottom corner.
4. Squeeze dough into greased muffin pan.
5. Bake in preheated oven at 350 for about 25 min. Let the rolls cool for a minute or two then place on cooling rack or the bottoms will get too moist.
These are the easiest dinner rolls I’ve ever made. They also freeze very well. If you want a visual, here’s a detailed two-part video from Lisa herself! Listen closely to the ingredients she lists in the two videos. You might be confused, like I was, about the correct measurements for a few items. However, I was able to contact her and she graciously sent me the correct amounts which are listed in the above recipe.
P.S. If you’re looking for a yeasty, gluten-free bread-loaf recipe that tastes like wheat, look no further. This one is our favorite, hands down.
Shared with: Melt in Your Mouth Mondays, Flour Me With Love, The Healthy Home Economist, New Life on a Homestead, Nourishing Treasures, The Modest Mom Blog, Real Food Forager, Simply Sugar & Gluten-Free, Vintage Wannabee, Young Living Oil Lady, Delicious Obsessions, Chef in Training, Time-Warp Wife, Far Above Rubies, Growing Home, Gluten Freely Frugal, Women Living Well, Frugally Sustainable, Kelly the Kitchen Kop, Confessions of an Overworked Mom, The Gluten-Free Homemaker, This Chick Cooks, Deep Roots at Home, Day 2 Day Joys, Raising Homemakers, GNOWFGLINS, A Delightful Home, It’s A Keeper, Our Simple Country Life, The Nourishing Gourmet, Comfy in The Kitchen, Real Food Freaks, Creative Christian Mama, Real Food Whole Health, Food Renegade,