Basic Gluten Free Bread Roll
As a gluten free cook one of the best things you can learn to make is gluten free bread! These rolls are a great place to start. They are perfect as gluten free hamburger buns or served with soup, etc. These rolls are best served fresh or warmed.
Ingredients
- 60ml Warm water
- 240ml Warm milk
- 2tbsp Honey
- 3tsp Instant yeast
- 200g Gluten free all purpose flour
- 80g Millet flour
- 40g Buckwheat flour
- 2tsp Arrowroot
- 2tsp Xanthan gum
- Pinch of salt
- 2tbsp Vegetable oil
- 1tsp Mayonnaise or 1egg
- Flaky salt and sesame seeds for topping
Method
- Measure out the milk and water into a measuring jug and heat in the microwave for around 30 seconds (until warm – not hot!). Mix the honey and instant yeast into the water and milk, and set aside for 10 minutes while you mix together the dry ingredients.
- In a large bowl mix together the all purpose flour, millet flour, buckwheat flour, arrowroot, xanthan gum and salt.
- Go back to the jug of liquid and yeast, if it had formed a frothy layer on top this means your yeast is active and you can pour the contents of the jug into the dry ingredients, along with the oil.
- Mix your ingredients together until a smooth dough is formed. This dough will not be a firm dry dough but rather a bit loose and sticky (not quite as sticky and lose as my focaccia recipe though).
- Cover your bowl with a clean tea towel or clingfilm and let rise for 1.5hours at room temp, or until it has doubled in size.
- Line a tray with parchment paper. form your dough into either 8 or 12 balls, depending on how big you want your rolls, and place on your lined baking tray. The dough can be quite sticky and hard to form so I suggest oiling your hands every 3 balls you roll. Now let your dough rise for 1.5 hours at room temp, or until it has doubled in size.
- Just before your dough is done proving preheat your oven to 180°C.
- In a ramekin mix together your mayonnaise and a couple tbsp of water. Using a pastry brush paint this over each roll. You can also use an egg mixed with some water here too, however, I prefer to use mayo as you will not need a whole egg. sprinkle the top of each roll with sesame seeds and flaky salt.
- If you are doing 12 rolls bake for 15 minutes. If you are doing 8 rolls, bake for 20 minutes.
About This Recipe
Baking cakes is great and its fun, but lest be honest sometimes we just cannot eat the number of cakes we want to bake! Why not try baking some gluten free bread! I love to make these gluten free bread rolls on at the end of the week as a wholesome Sunday activity. Its great because then I have bread rolls for the week. I can have them for breakfast, or for lunch with some soup, or for dinner as a burger bun! As someone following a gluten free diet, baking your own gluten free bread will be game changing!
Start your gluten free bread making with this simple and easy to follow gluten free bread roll recipe. Another easy gluten free bread recipe that is perfect for a beginner gluten free bread maker is my basic gluten free focaccia recipe. The great thing about gluten free breads is that there is little to no need to knead (pun intended) because there is no gluten to develop. The use of thickeners like xanthan gum, arrowroot, psyllium husk etc can sort of replicate gluten, but these don’t require much kneading to develop their structure.
As a gluten free cook, I really do recommend that you have things like xanthan gum, arrowroot and psyllium husk in your cupboard. Having at least xanthan gum is an absolute essential! You can usually find xanthan gum in most supermarkets and online. As for the other two you might not find them in regular supermarkets, but you will definitely be able to get them online or in speciality health food shops like Holland and Barrett. Other ingredients I like to keep in my cupboard for bread making are millet flour, buckwheat flour and sorghum flour, which can again be found online or in speciality health food stores.
As a gluten free cook, I really do recommend that you have things like xanthan gum, arrowroot and psyllium husk in your cupboard. Having at least xanthan gum is an absolute essential! You can usually find xanthan gum in most supermarkets and online. As for the other two you might not find them in regular supermarkets, but you will definitely be able to get them online or in speciality health food shops like Holland and Barrett. Other ingredients I like to keep in my cupboard for bread making are millet flour, buckwheat flour and sorghum flour, which can again be found online or in speciality health food stores.
FAQs
Question: Can I just use white rice flour if I don’t have millet and buckwheat?
- I would recommend against this! It will still work but the texture won’t be great. Using a bled of different flours allows for a better texture, while using just white rice flour can often result in a squeaky and tough bread. Even blending some gluten free oats to make oat flour and exchanging that for the millet flour would be better than just using white rice flour.
Question: Do I have to knead the dough?
- No. You actually don’t have to knead gluten free doughs as the purpose of kneading is to develop gluten, and gluten free doughs have none.
If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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Love Gluten Free 