Thanksgiving

Gluten-Free Holiday Dinner Rolls

November  4, 2013

Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.

Today: A gluten-free dinner roll to take you through every holiday this year. 

Gluten-Free Dinner Rolls from Food52

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Fluffy, soft dinner rolls are essential to that traditional November dinner. How else are you going to sop up the gravy on your plate? And don't forget that homemade cranberry sauce tastes mighty fine on a warm roll. 

But a fluffy dinner roll might feel impossible without gluten. It's not, of course -- and it's easy to do. And if someone around the holiday table can't eat dairy either, you could use melted coconut oil in place of the butter in this recipe. 

More: Another Thanksgiving use for coconut oil? This vegan pie crust. 

The key here is the psyllium husk. This natural fiber absorbs water in a way you won't believe the first time you use it. The dough 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 still be 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. 

But don't stop there: They'd be good on a slow Sunday morning, too, dipped into warm pools of maple syrup. What are you waiting for?

Gluten-Free Dinner Rolls

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 teaspoons kosher salt
8 tablespoons unsalted butter, melted and cooled
1 large egg (optional)

See the full recipe (and save it and print it) here.

Photo by Shauna Ahern 

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Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.

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