{"id":172563,"date":"2025-04-05T22:54:55","date_gmt":"2025-04-05T22:54:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-gluten-free-dinner-rolls\/"},"modified":"2025-04-05T22:54:55","modified_gmt":"2025-04-05T22:54:55","slug":"brot-bread-gluten-free-dinner-rolls","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=172563","title":{"rendered":"Brot & Bread: GLUTEN FREE DINNER ROLLS"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n

Hier geht’s<\/a> zur deutschen Version dieses Posts <\/p>\n

I’m a curious person and love trying out new things. When “Cook’s Illustrated”<\/a>, one of my favorite food magazines, published a gluten free cookbook<\/a>, I bought it, out of curiosity, even though I have no problems with gluten. <\/p>\n

I was especially interested in how the culinary geeks from “America’s Test Kitchen” got to their good looking results. My own trials, though taste-wise acceptable, left a lot to be desired regarding their consistency. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
My first gluten free bread – dense, greasy-looking crumb <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nWhen my lovely hairstylist asked me whether she could order some gluten free rolls for her Christmas menu, I jumped at the opportunity to try a recipe for dinner rolls from “The How Can It Be Gluten Free Cookbook<\/a>“.<\/p>\n

The rolls get their necessary structural support from psyllium husk, a fiber supplement from the natural food aisle, more known for its beneficial effect on all kinds of digestive maladies.<\/p>\n

The additional baking powder and lemon juice help with softening the crumb, making it less dense. The flours should be finely ground – I used Bob’s Red Mill<\/a> brand.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Crumb like an English biscuit<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nMy first trial resulted in nice fluffy rolls with a consistency like English Biscuits – better than anything I had seen so far in gluten free breads.<\/p>\n

But I was less enthusiastic, when I sampled the dinner rolls. They tasted bland and a bit doughy. With jam on top this was less noticeable, and, when toasted, they were okay. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Fluffy crumb – but too bland and doughy for my taste!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDanielle assured me, that she liked the gluten free rolls – but I couldn’t stop thinking about them. I don’t like selling something I’m not 100% satisfied with.<\/p>\n

There was nothing to criticize about the structure of the dinner rolls – the test cooks with their scientific approach had really given their best.<\/p>\n

But how could I achieve a better taste for my rolls without risking their fragile, gluten-less structure? Exchange a part of the rice flour, potato and tapioca starch for a gluten free flour with a more assertive taste?<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Four different gluten-free flour mixtures<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nIn my pastries, I often substitute a quarter<\/b> of the white flour with whole grain – without any problem. I would to try the same with the dinner rolls. <\/p>\n

To keep it simple, I decided to limit my trial to four<\/b> likely candidates: oat, buckwheat, and teff, and one nut meal: hazelnut. Since I didn’t want to feed my long-suffering husband with gluten free test rolls for weeks, I intended to use all <\/b>four flours in one<\/b> pull-apart cluster.<\/p>\n

After some calculations, I prepared four flour mixtures (for two rolls each). Then I mixed these small dough amounts with a handheld mixer, one by one. Since there was no gluten structure to develop, longer kneading was not necessary. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Doughs with buckwheat, hazelnut, oat, and teff flour. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nI was rather relieved when I was able to shape all of the doughs into rolls – the one with nut meal (my secret favorite!) was especially sticky –\u00a0\u00a0 (you need to roll them in your wet hands, like dumplings). <\/p>\n

They rose as nicely as the ones from the original recipe, and showed the same fine pores when I cut them. <\/p>\n

And the best of it – each of the four test candidates tasted good<\/b> (even when eaten on its own!). To make a side-by-side comparison easier, I cut the cluster into slices, like a loaf, instead of breaking it in single rolls.\u00a0 <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
From upper left: hazelnut, oat, teff. Lower row: teff, oat, buckwheat <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nGLUTEN FREE DINNER ROLLS<\/b> WITH<\/b> OAT, BUCKWHEAT, TEFF OR HAZELNUTS<\/b>\u00a0 (adapted from ATK’s “The How Can It Be Gluten Free Cookbook<\/a>“)<\/p>\n

(8 Rolls)<\/p>\n

Ingredients:<\/b>
315 g\/1 1\/3 cups warm water (110\u00baF\/40\u00baC)
2 tsp lemon juice
2 large eggs<\/p>\n<\/div>\n

\n1 egg yolk (save egg white for glaze)
\n185 g\/6.5 oz white rice flour (finely ground)
\n58 g\/2 oz brown rice flour (finely ground)
\n100 g\/3.5 oz oat, buckwheat, or teff flour, or finely ground hazelnuts
\n53 g\/1.9 oz potato starch (not potato flour!)
\n23 g\/0.8 oz tapioca starch or flour
\n49 g\/1.7 oz non-fat dry milk powder
\n13 g\/2 tbsp psyllium husk
\n20 g\/2 tbsp sugar
\n7 g\/2 1\/4 tsp instant yeast
\n6 g\/2 tsp baking powder
\n7 g\/1 1\/2 tsp salt
\n85 g\/3 oz butter, cut in pieces, softened<\/p>\n

1 egg white, mixed with a pinch of salt and 1 tsp water, for brushing
rolled oats, seeds, or chopped nuts, for topping<\/p>\n

*) If you want to make a gluten-free cluster with all of the 4 different kinds of flours (like my test batch) scroll down for the recipe.<\/i><\/p>\n

Spray a 23-cm\/9-inch round cake pan with oil spray (a springform pan works fine, too).<\/p>\n

In a liquid measuring bowl, whisk warm water, lemon juice and egg plus yolk together. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mix together all liquid ingredients<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nIn the bowl of a stand mixer, fitted with paddle, on low speed, mix together gluten-free flours, potato starch, tapioca, milk powder, psyllium, sugar, yeast, baking powder, and salt, until combined.<\/p>\n

Slowly add water mixture, mixing until dough comes together, about 1 minute, scraping bowl down as needed. Add butter, increase speed to medium, and beat for about 6 minutes, until all ingredients are well blended (dough will be sticky!)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
My four test roll pairs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nTransfer dough to a lightly oiled work surface. Divide it into 8 approximately equal pieces. With wet hands, roll each piece in your palms as if you would shape a dumpling. Place one roll in the center of the pan, and arrange the other seven around it. <\/p>\n

Mist rolls with oil spray, cover loosely with plastic wrap, and proof for about 1 hour at room temperature (they should double in volume).\u00a0 <\/p>\n

Preheat oven to\u00a0 375\u00baF\/190\u00baC (steaming not necessary).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The rolls have doubled in volume<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
With glaze and topping ready for the oven (here the simple version)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBrush rolls with egg glaze, and sprinkle with the topping of your choice.<\/p>\n

Bake rolls for about 40 – 50 minutes (rotating pan 180 degrees after half the baking time, for even browning), until they are golden brown.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Freshly baked dinner rolls – these could be a bit more browned<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nAllow rolls to cool for 10 minutes in the pan on a wire rack, then invert pan onto rack. Let them cool for 10-15, and serve warm.<\/p>\n

We also liked them toasted (especially the ones with hazelnuts were delicious!)<\/p>\n

They keep (wrapped) at room temperature for 3 days, and, also, freeze well (wrap in plastic and place in a freezer bag). <\/p>\n

BreadStorm<\/a><\/b> user (<\/b>also of the free version<\/a>) <\/b>can download the formula here:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts I’m a curious person and love trying out new things. When “Cook’s Illustrated”, one of my favorite food magazines, published a gluten free cookbook, I bought it, out of curiosity, even though I have no problems with gluten. I was especially interested in how the culinary geeks from […]<\/p>\n","protected":false},"author":1,"featured_media":172564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,51669,1659,807,7530,3889],"dealstore":[],"offerexpiration":[],"class_list":["post-172563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-brot","tag-dinner","tag-free","tag-gluten","tag-rolls"],"yoast_head":"\nBrot & Bread: GLUTEN FREE DINNER ROLLS - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=172563\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot & Bread: GLUTEN FREE DINNER ROLLS - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts I’m a curious person and love trying out new things. 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