The Best Gluten-free Garlic Rolls

My mother has celiac disease, as well as being allergic to dairy, which makes finding at least a decent gluten-free bread recipes pretty hard. Especially when it comes to gluten-free cooking, every gluten-free flour blend can make the biggest difference in how a recipe comes out. After lots of trial and error with different flour mixes, I found one that mimics a similar texture to a gluten bread in this particular recipe. This recipe can be done dairy free, and the result is just as marvelous as if done with dairy. I am still experimenting around with this gluten-free flour blend, however, the outcome of using it in this recipe keeps me optimistic. I hope all of you enjoy it as much as I do! These gluten-free rolls go perfectly with our cioppino recipe which is pictured above.

The Flour Blend

This is the most crucial part of the recipe. I would go as far to say that if you don’t have access to these flours, not to make the recipe. I have not tried it with cup 4 cup or king arther flour which I consider very good substitues. However, I will update you guys if I find the substituion with these flours promising. I will probably put this recipe on its on post, but as for now I have included down below in the recipe. It makes around 4 cups of flour, the recipe only calls for 2 3/4, and so you can store what ever is left over.

Working with Gluten-free dough

Working with gluten-free dough is evidently very different due to no gluten being present in the dough. This usually allows for stretch which makes working with the dough a lot easier, to substitute for this, one can use xanthan gum which adds the stretch back into the gluten-free dough. In addition to the lack of stretch, gluten-free dough tends to be a wet dough due to the hygroscopic nature of the flours. You don’t want to add more flour!!! Instead, oil becomes a very important tool. Specifically in this recipe, it is important to oil the pain you’re putting your rolls in, as well as your hands or whatever tool you’re using to place the dough in the pan.

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5 from 1 vote

Best Gluten-free Garlic rolls

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Letting the dough rise 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 5 medium-large rolls

Ingredients

• 2 3/4 cup Gluten-free white bread flour Check below and see Note 1!!!!
• 1 1/2 tsp xanthan gum
• 1 tsp kosher salt
• 1 tbsp sugar
• 2 tsp active dry yeast
• 1/2 tsp garlic powder
• 1 cup warm water
• 2 tbsp melted butter Note 2
• 1 egg at room temperature
• splash of apple cider vinegar, around 1 tsp

Butter Mixture

• 4 tbsp butter
• 3 garlic Cloves
• 1 tsp garlic salt( with dried parsely)
• 1 tsp yellow mustard seeds

Gluten-free white bread flour (makes 4 cups)

• 1 1/2 cup potato starch
• 1/2 cup sweet rice flour
• 1 cup brown rice flour
• 1 cup tapioca flour

Instructions

• In a standard mixer, combine the flour, yeast, salt, sugar, garlic powder, xantham gum. Mix till incorporated
• Make a well in the flour mixture, add the warm water, melted butter, and egg. Mix until it starts to form a dough, and add the splash of vinegar. This will create an acidic enviroment for the yeast to rise better. The dough should be very wet, do not add anymore flour!!!
• First, oil whatever pan your going to put your rolls in. Now there are two methods you can do here. First, use a measuring cup, oil it very well with vegetable oil, and scoop it out. Or you can oil your hands, take a section of dough, and roll them slightly. Which ever method you choose, place each "dough ball" into a 9 inch pie pan, not too squished together, but not far from each.
  
• Put a cloth over the pan, and stick the pie pan in a warmer area. Let them rise for an hour.
  
• While you are letting the dough rise, make the butter mixture. Grate the 3 gloves of garlic, and add into a small bowl, along with butter. Put the bowl in the microwave, until the butter is melted. After this, add the garlic salt, and mustard seeds. Then base the buns with half of the butter mixture while they rise.
• 15-30 minutes before the buns finish rising, preheat the oven to 400° fahrenheit.
• Place the buns in the oven to bake for 25 minutes, or until they look golden brown on top. Once taken out, baste the buns with the rest of the butter mixture. Let it cool down slightly, serve warm, and enjoy!

Notes

Note 1: This is by far the most important part of the recipe! You absolutely need to use this flour blend, it makes the biggest difference! It almost mimics gluten dough. I use this blend in many other recipes, it worth having a little extra. 

Note 2: These Gluten-free garlic rolls can definitely be made dairy free, just substitute a vegan butter, I personally use Mykonos butter.