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
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**
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.
Best enjoyed with mulligatawny soup!