I’ve made lots of gluten free breads before but with Thanksgiving just around the corner I wanted to give a gluten free dinner roll a try. These turned out super yummy. I served them for dinner with guests who don’t eat gluten free and they ate them right up!
1/4 cup sugar
2 cups warm (not hot) milk (I used unsweetened coconut)
2 tablespoons active dry yeast
3 cups gluten-free all-purpose flour mix (the one I use)
1 tablespoon xanthan gum (only if your flour blend doesn’t contain it mine does)
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
2 teaspoons apple cider vinegar
1/4 cup vegetable oil
In a small bowl, whisk sugar into warm milk. Add yeast and whisk to dissolve. Set aside to allow the yeast time to proof — (will get bubbly).
In a bowl, mix together flour, xanthan gum, baking powder, and salt. Set aside.
In bowl of stand mixer, beat together eggs, apple cider vinegar and oil. Add yeast mixture, beat well, then add flour mixture, beating on high with paddle attachment for 3 minutes.
Grease muffin tin and flour it. Next spoon dough into prepared muffin tins, filling to 3/4 of each cup.
Preheat oven to 375 degrees. Put muffin tins on top of stove to rise in close proximity to warmth of the preheating stove. Let rise until they have just about doubled in bulk, about 40 minutes. Now pop them in the oven for about 20 minutes then brush tops with a dairy free butter or oil. These rolls will last a few days if you don’t eat them the first day:) Enjoy!