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Millet Dinner Rolls | Gluten Free

My love affair with breads just doesn’t seem to end, and quitting gluten caused quite a hullaballoo in my life. So, I embarked on a journey to experiment with all kinds of gluten-free flours.

A few misses before this hit.



I married brown rice flour and millet flour along with a few other basic ingredients and these dinner rolls were born. This makes for my comfort food. It has no gluten that would stick around in your system and they make a perfect accompaniment with all sorts of soups, curries, or just slathered with butter.


Prep: 20 mins | Total: 1-2 hours | Yield: 5 bun-size rolls

Ingredients

  • 1¼ cups Millet Flour

  • ¼ cup Brown Rice Flour (or White Rice Flour)

  • 1½ tsp Xanthan Gum

  • 1 tsp Baking Powder

  • ½ tsp salt

  • 2 tsp Active Dry Yeast

  • 2 Tbsp Honey

  • 2 Tbsp Egg Replacer (or 2 whole eggs)

  • 2 Tbsp Olive Oil

  • Up to 1/4 cup warm Water; as needed**

Directions

  • Step 1: Combine warm water, yeast and honey and let sit for 5 minutes, or until active and bubbly.

  • Step 2: Now, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine.

  • Step 3: Next, add the prepared egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Knead this mixture for 5 minutes, adding a tbsp of water at a time, if needed.

  • Step 4: Prepare a piece of parchment paper by flouring it lightly. Scoop out some dough onto the floured surface. Sprinkle the top of the scooped dough with a little flour, then pick up the ball and roll into the shape you want. Place on a parchment lined sheet pan. Repeat the same with remaining dough.

  • Step 5: Cover the dough balls with a light towel. Either leave in a warm place, or place in your oven with the light on. Allow to rise until doubled in size. This may take 1-2 hours.

  • Step 6: Finally, preheat your oven to 350°F and bake the rolls for 15 minutes, or until golden brown.

Cook’s Notes

Best enjoyed with mulligatawny soup!

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