Soy-Free Gluten-Free Rolls
Soft, fluffy, and packed with irresistible flavor, these Soy-Free Gluten-Free Rolls are the ultimate solution for those with dietary restrictions craving homemade bread perfection. Made with gluten-free all-purpose flour and tapioca starch, these rolls boast a light, tender texture that pairs beautifully with any meal. A touch of olive oil, apple cider vinegar, and yeast creates a subtle tang and delicate rise, while eggs bring richness to the dough. Ready in under an hour, they’re the perfect choice for busy weeknights or special occasions. Whether served warm with butter or as the base for a hearty sandwich, these soy-free, gluten-free delights are sure to become a staple in your kitchen. Designed for ease and inclusivity, this recipe is a must-try for anyone seeking a delicious gluten-free baked alternative!
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 0.5 cups Tapioca starch
- 1.5 teaspoons Xanthan gum
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Warm water
- 0.25 cups Olive oil
- 1 tablespoon Apple cider vinegar
- 2 large Eggs
- 2.25 teaspoons Instant yeast
Instructions
Preheat your oven to 375°F (190°C). Grease a muffin tin or a round baking dish with olive oil.
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, baking powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the warm water, olive oil, apple cider vinegar, and eggs until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Add the instant yeast and sugar, then stir everything together with a wooden spoon or spatula until a smooth batter is formed.
The dough will be thicker than batter but more wet than typical bread dough. It should be sticky to the touch.
Using a spoon or an ice cream scoop, divide the dough evenly into the prepared tin, filling each section about 3/4 full.
Cover the pan loosely with a clean kitchen towel and let the rolls rise in a warm, draft-free place for about 20-25 minutes, or until they have risen noticeably.
Uncover the rolls and place them in the oven. Bake for 30-35 minutes, or until the tops are golden brown and the rolls sound hollow when tapped.
Remove the rolls from the oven and let them cool in the tin for about 5-10 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 30.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
