Gluten-Free Dinner Rolls

By • November 3, 2013 • 58 Comments

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Author Notes: You might think a fluffy dinner roll is impossible without gluten. It's not, of course -- and it's easy. And if someone you love can't eat dairy, you could use melted coconut oil in place of the butter here.

The key here is the psyllium husk. This natural insoluble fiber absorbs water in a way you won't believe the first time you use it. The dough here will be wet, thickly wet, and it will dribble off the whisk. After you have let the dough rise and the flours hydrate for 90 minutes, the dough will be still tacky, but much closer to bread dough. Tuck those dough balls into each other in a pie plate and you have soft, fluffy dinner rolls for Thanksgiving.
glutenfreegirl

Makes 7 rolls

  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon honey
  • 200 grams almond flour
  • 100 grams arrowroot flour
  • 100 grams potato starch
  • 50 grams tapioca flour
  • 2 tablespoons psyllium husk
  • 1 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 large egg (optional)
  1. Whisk together the warm water, yeast, and honey in a large bowl. Let the yeasty water sit for a few moments. When you see a bubbly foam on the surface of the water, you know that the yeast is still alive and ready to use.
  2. Whisk together the almond flour, arrowroot flour, potato starch, tapioca flour, psyllium husk, and salt.
  3. Slowly, add the dry ingredients to the yeasty water, whisking continuously.
  4. Pour in the melted butter and stir until everything is evenly combined. The texture of the dough will be a little like paint spackle --  there are a lot of starches in there, after all -- but it should be wet. It should drip off the whisk when you lift it, not quickly, but in slow motion.
  5. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 90 minutes.
  6. When the dough has risen, it should still be a little tacky to the touch. Remember that you don't want to aim for the texture of gluten bread dough. Let it be itself.
  7. Heat the oven to 425° F. Grease a 9-inch pie pan.
  8. If you have a 2-inch ice cream scoop, use it here to scoop up a ball of dough. (If you don't have one, wet your hands and grab a big ball of dough.) Plop it in the middle of the pie pan. Repeat until you have filled the pie pan. Wet your hands and smooth the tops of the dough balls.
  9. Whisk the egg and brush it over the tops of the dough balls. (If you can't tolerate eggs, brush olive oil over the tops of the dough balls instead.)
  10. Bake until the tops of the rolls are browned and firm to the touch, about 15 to 20 minutes. (If you want to take the temperature of the rolls, you're aiming for 200° F.) Remove the rolls from the oven and let them cool in the pie pan.
  11. Eat! Share!
Jump to Comments (58)

Comments (58) Questions (0)

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10 months ago Kaila Dawson

I made these today and the dough was very crumbly. I doubled the recipe but carefully weighed everything. The taste is good but the rolls are very dense and heavy. Would doubling the recipe have done that or am I missing something? I know the humidity level in a kitchen can influence baked goods but I didn't think this much.

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10 months ago Kaila Dawson

I did use a little bit of sorghum flour because I ran out of almond flour. I weighed them and cup for cup they weighed the same. I usually use them interchangeably.

Stringio

10 months ago Kaylene Irwin

It is a bit more complex than simply doubling a recipe. You need to determine percentages for each ingredient and then you can scale a recipe up or down and have it turn out perfectly every time. Here is a site to help with this:
http://en.wikipedia.org... (This is what we use in a professional kitchen.

I also have a handout from my culinary program that explains weights and determining percentages and more...it helps figure out how to work with multiple flours, which we do working with gluten-free recipes. You can send me an email requesting that handout and I would be happy to send it to you. My instructor was the National Pastry Chef of the Year in 2012, and he is an incredible teacher so this is wonderful information. My email: [email protected]

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10 months ago Food & Fire

My dear wife made these this morning and I can't tell you how great it is to have real rolls! THANK YOU!!!

We are planning to make these for Thanksgiving. Any idea if we could make a couple batch in advance and freeze them? Would they hold up?

Also, I can sure see this done as a rustic bread in a dutch oven.

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10 months ago amy

I am allergic to water, what can I use instead? --allergy troll.
j/k, these look great! Thank you for the recurring reminders to keep using my scale and play around with psyllium husk in yeasted doughs.

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10 months ago Kathy

just making the recipe now and wondering how to convert the grams into either cups or 1/2 cups for measuring properly?

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10 months ago Dana

Using a food scale is really best but you can google how to convert the various flours if you can't get a food scale. Just remember that every flour is going to have a different weight/cups conversion so you need to google something like "how many cups is 100 grams of arrowroot flour" and then a separate one for the other flours.

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10 months ago Kaylene Irwin

Kathy: You really, really want to buy a food scale and use that. I used a food scale for the first time in the culinary program I went through and it was one of the best things I ever learned. You get incredible consistency in your recipes and it is very easy to scale your recipes using that method. My teacher shared an Excel file that let us make conversions with these recipes--which is only possible when using weights instead of measures. Professionals use weights rather than measures.

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10 months ago Martha

These look wonderful! Thank you so much for sharing the recipe. I need to go buy some new flours since I've only used almond and coconut for gluten free before. So glad to find a recipe that doesn't need eggs as I recently found out I have a sensitivity to the whites.

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10 months ago Dana

Did you use cooked or raw honey? I have found that it can make a difference in the consistency in breads. Before I screw your beautiful recipe up with my own experiments, I would like to make it exactly like you once. :)

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10 months ago Dana

I decided to take a chance and used raw honey. They turned out great! I also had to go buy a scale - but that's something I've been wanting to do for months so your dinner rolls were a perfect excuse. Thanks!

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10 months ago Kaylene Irwin

Raw honey is better for so many reasons. I am so glad your recipe turned out well. I am also glad you bought the scale. You won't regret it.

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10 months ago elizabeth

Just made these. Had to buy a scale lol! There is a whole lotta yeasty goodness, and elasticity going on here! YUM! Thanks so much,well worth the effort.

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10 months ago Terri

That is a lot of butter. That's not a mis-print? My dough was too thin. What would be the reason?

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10 months ago Jamil

I am allergic to eggs, nuts, honey, and flour. What are my options for substitutions?

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10 months ago Jacqie Turner Shaffer

If I used the ground husks instead of the whole husk, would that have contributed to the doughiness in the middle?

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11 months ago Trish

I did make these last night... they were delish! They browned quickly on the top, but the middle of the pan was a little soggy, so I might turn the temp down next time, or maybe cover them if they start to brown too fast.

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11 months ago Petra Fraties

I'm in the middle of the 21 day sugar detox and am wondering if it would work to omit the honey? Thanks! They look incredible!

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11 months ago Trish

I think it depends on what level of the 21 day you are doing. There are a lot of carbs in the starches. The honey feeds the yeast, but I think you can proof yeast without anything at all, just the warm water

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11 months ago Taryn

Yeast feeds off sugar, as Trish mentioned.
Absolutely you can proof the yeast with just water, but you likely won't get quite as fluffy of a bun. I would love to hear how it goes. I have experimented proofing with and without a sugar and I always get better success when I do.

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10 months ago Jacqie Turner Shaffer

I blended half of a green apple with the warm water before I added the yeast, just to try and keep some of the sweetness. The yeast seemed to work just fine. I'm curious what the best way to omit the potato starch would be. I just added more arrowroot and left it out. The middle was a little doughy, but it's something I'll definitely play with in the future!

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10 months ago Taryn

Hey Jacqie. I wonder if the extra moisture the apple brought made the inside a little doughy? Maybe try sprinkling in a bit more of the flour next time or a bit more psyllium?

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11 months ago susanl

Don't anyone ask for an ingredient substitution or any help with the recipe! Shauna hates people who do that. Please respect her hard work and don't annoy her!!!

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

Oh that's a vast oversimplification! What would you like to know?

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10 months ago yesbreathe

Well, for starters, why you have to be so rude to people who merely want to (wait for it...) feed themselves safely.

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10 months ago yesbreathe

Sorry, my bad. I meant "why you have to grow so rude."

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11 months ago simone

I try to pretend I hate baking, so have never gotten a proper kitchen scale. I'm ordering one on Amazon. Right. Now. So excited for these (and your new policy, which I plan on referring my readers to often!) xo

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

Thank you, Simone!

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11 months ago Ouida Lampert

Just for clarity's sake - do you use the psyllium husk powder or simply the husks (I have both)?

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

You use psyllium husks.

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11 months ago Trish

I wonder how this would turn out as a loaf. I've been looking for a grain free bread recipe for my stuffing this year

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

I haven't made it as a loaf. But you're always welcome to try.

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11 months ago Jasmine Ann Gardiner

These look amazing Shauna and I have all those ingredients in my cupboard right now :)

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

I'm glad you are making them!

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11 months ago Emma Galloway | My Darling Lemon Thyme

Thank you so much for this recipe Shauna, they look amazing! xx

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

Thank you, Emma.

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11 months ago Kaylene Irwin

Can I substitute ground flax seed for the psyllium husk?

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11 months ago Kaylene Irwin

Scratch this request!! I scrolled down further on my FB page and saw your opus on no more substitutions. So, I will either find the psyllium husk or just try experimenting with the flax seed. Thank you for your amazing recipes!!!

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

Thanks, Kaylene. I really don't know how they would work with flax, as I have never tried it. But it's worth a try.

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11 months ago Taryn

Kaylene. I have used flax and chia as a replacement in some recipes. You must absolutely use fresh ground or else it wont hold. I used ready to use ground chai seeds in my birthday cake and it fell apart.

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11 months ago Kaylene Irwin

Thank you, Taryn. That is good to know!

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10 months ago Amy

Kaylene: I used ground flax in this recipe and it made the resulting rolls gummy. Perhaps I erred by put the ground flax in warm water to help it expand rather than just putting it in with the dry ingredients.

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10 months ago Kaylene Irwin

Thanks for the info, Amy. I am going to *practice* these rolls before Thanksgiving, so using this information, I am going to try some different variations, including the original, and one of those variations will include whole flax and see how that works.

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10 months ago Kaylene Irwin

I tried the original recipe and these are so good!! I learned that you have to let them cool a bit before eating them, so they are not doughy. I will try the flax seeds later. We just found our Thanksgiving dinner rolls. Thank you, Shauna!

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11 months ago Kaila Dawson

I've never used psyllium husk. Would I just want the powder or the whole husk ground? I'm going to order some online so I can make these for thanksgiving! Thanks!

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11 months ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

You want the whole husk. (the powder is the whole husk ground down.)