Gluten-Free Garlic Herb Cheese Rolls
These gluten-free rolls are the perfect companion to your next meal. Delicious as a side to any entree, soup, or salad, they will restore your faith that really good gluten-free breads do exist!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 275 g brown rice flour
- 80 g tapioca starch
- 60 g sorghum flour ((buckwheat flour will also work))
- 1 1/2 tsp xanthan gum
- 1 tbs active dry yeast
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 - 1.5 tsp Italian seasoning
- 3 eggs (room temperature)
- 1 cup warm milk
- 1/2 cup warm water
- 3 tbs melted butter
- 2 tbs honey
- 1 tbs apple cider vinegar
- 1 1/2 cup grated sharp cheddar cheese
- 1 tbs melted butter
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- 1 tbs melted butter
Instructions
- 1
Combine all dry ingredients in a bowl. Set aside.
- 2
Add eggs, warm milk, warm water, melted butter, honey, and apple cider vinegar to a large mixing bowl. Mix until blended.
- 3
Add dry ingredients to the mixing bowl and mix until well combined.
- 4
Stir grated cheddar cheese into the dough.
- 5
Scoop 12 large spoonfuls of dough into a parchment lined baking dish.
- 6
Place in a draft-free warm location to rise, about 1 hour. Rolls should be at the height of the baking dish
- 7
Preheat oven to 400 deg F (200C).
- 8
In a small bowl, combine the 1 tbs butter, garlic powder, and dried parsley. Gently brush over the rolls.
- 9
Bake for 25 minutes, until the internal temperature reaches 200 deg F (93C).
- 10
Remove from oven and brush 1 tbs melted butter on hot rolls (optional).
- 11
Using the parchment liner, lift the rolls out of the pan to move to a cooling rack. Let cool 15 minutes before serving.
- 12
Tip: Use a fork to "perforate" the rolls so they pull apart easier.