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 happily 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. These are the easiest dinner rolls I’ve ever made. They also freeze very well.
These easy, Allergy-Free Dinner Rolls make a nice and fluffy dough. You'll love these dinner rolls so much you won't even miss the gluten!
- 3 cups GF Flour Mix
- 1 Tablespoon xanthan gum
- 1 Tablespoon baking powder
- 1/2 teaspoon Himalayan salt
- 1 Tablespoon egg replacer powder
- 1 cup milk substitute
- 2/3 cups coconut oil (I've also used butter)
- 1 cup club soda
Preheat oven to 350 degrees F.
Combine dry ingredients in a large bowl. Stir in the milk and coconut oil.
Slowly add club soda until the dough reaches the consistency of thick cake batter.
Spoon the batter into a large, zippered gallon size bag. Cut off about 1/4" of a bottom corner.
Squeeze dough into greased muffin pan.
Bake for about 25 min. Let the rolls cool for a minute or two. Remove from pan and place on cooling rack. (If you leave them in the pan too long the bottoms will get moist.)
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.