BreadOctober-November 2010

Easy Gluten-Free Dinner Rolls

MAKES 6 TO 8 ROLLS

This simple recipe can be mixed, baked and served in less than an hour.

2 large eggs, room temperature
3 tablespoons milk or water, warm to touch
1 cup plain yogurt or dairy-free yogurt
¼ cup oil of choice
1 teaspoon cider vinegar or rice vinegar
2 cups gluten-free All-Purpose Flour Blend
    or LynnRae’s Flour Blend
½ teaspoon baking soda
1½ teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 teaspoons xanthan gum or guar gum
2 teaspoons yeast, optional

1. Preheat oven to 350 degrees. Grease muffin cups.

2. Mix egg, milk, yogurt, oil and vinegar in a bowl until combined.

3. In the bowl of a stand mixer, place flour, baking soda, baking powder, sugar, salt, xanthan gum and yeast (if desired) and blend together. With mixer on low speed, add wet ingredients to the dry ingredients.

4. Using an ice cream scoop, distribute the dough evenly among the muffin cups. Immediately place the pan in preheated oven and bake for 35 to 45 minutes until done. Remove rolls from oven and let sit for 5 minutes before serving.

Each roll contains 223 calories, 9g total fat, 2g saturated fat, 0g trans fat, 55mg cholesterol, 120mg sodium, 31g carbohydrate, 0g fiber, 5g protein.

 

LynnRae’s Gluten-Free Flour Blend

MAKES 4 CUPS

½ cup white rice flour
1 cup tapioca starch
1 cup potato starch
1½ cups cornstarch

Combine all ingredients. Store in the refrigerator until used.

Each cup contains 500 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 121g carbohydrate, 1g fiber, 1g protein.

LynnRae Ries is author of Delicious Gluten-Free, Wheat-Free Breads.

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