Gluten-Free Bread Rolls
These bread rolls are tender, delicious, and quick and easy to make! They are yeast-free, so they can be made and ready to devour in less than an hour! The rolls are perfect for with main entrees, salads, and soups, and they also make great breakfast or lunch sandwiches! Enjoy them toasted and topped with butter and jam with a cup of coffee for breakfast! These bread rolls are so good, you'll be surprised they're gluten-free!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams brown rice flour
- 60 grams tapioca starch
- 30 grams sugar
- 25 grams baking powder
- 4 grams xanthan gum
- 2 grams salt
- 180 grams full-fat Greek yogurt
- 100 grams milk
- 13 grams butter, (melted)
- 1 egg, (beaten well)
Instructions
- 1
Preheat oven 375 deg F (190 C).
- 2
Combine the brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a mixing bowl and whisk together until well-combined.
- 3
Add the melted butter, milk, and yogurt to the mixing bowl. Mix well using a rubber spatula, spoon, or fork until a cohesive dough forms and no dry ingredients remain.
- 4
Transfer the dough to a work surface lightly dusted with brown rice flour.
- 5
Dust your hands with brown rice flour and work the dough slightly, shaping it into a round disc.
- 6
Cut the dough into 6 equal wedges. Alternatively, you can divide the dough into 6 pieces by equal weight (approximately 100 grams each).
- 7
Making sure your hands are dusted with brown rice flour, roll each portion into a ball. Place on a parchment-lined baking sheet. Repeat with the remaining pieces of dough.
- 8
Brush each dough ball with the beaten egg.
- 9
Bake for 15-18 minutes, until the rolls are golden brown.
- 10
Transfer the rolls to a cooling rack and allow to cool for 5-10 minutes before serving.
- 11
Tip: Use a fork to split the rolls in half instead of using a knife. You will get more nooks and crannies to soak up butter, jam, peanut butter, mayo, etc.