Gluten-Free Dinner Rolls
Ingredients
The dough
-
1
cup
soy milk or other non-dairy milk
-
⅔
cup
water
-
2 ½
cups
gluten-free all-purpose flour blend
-
¼
cup
sugar
-
2 ½
tablespoons
psyllium husk
-
3
teaspoons
instant yeast
-
1 ½
teaspoons
xanthan gum
-
1 ¼
teaspoons
baking powder
-
1 ¼
teaspoons
kosher salt
-
6
tablespoons
vegan butter, melted and cooled
-
2
tablespoons
maple syrup
-
cornstarch
for dusting the work surface
For topping
-
2
tablespoons
vegan butter, melted
Instructions
- Warm the non-dairy milk and water to 115ºF and add the psyllium husk, letting it gel for 5 minutes.
- In a stand mixer, combine the gluten-free flour, sugar, instant yeast, xanthan gum, baking powder, and salt.
- Add the milk mixture, melted vegan butter, and maple syrup to the dry ingredients and mix until combined.
- Once the dough is shaggy, knead it on medium-low speed for 5 minutes.
- Dust a work surface with cornstarch and turn the dough out, dividing it into 12 equal portions and shaping them into balls.
- Place the dough balls seam side down in a greased baking pan and cover with a towel to rise for 75-90 minutes until doubled in size.
- Preheat the oven to 375ºF about 20 minutes before the rolls finish rising.
- Brush the tops with melted vegan butter and bake for 22-25 minutes until golden brown and the internal temperature reaches 200ºF.
- Cool in the pan for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
189
Total fat
8g
Total carbohydrates
29g
Total protein
4g
Sodium
370mg
Cholesterol
0mg
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