How to make gluten-free, egg-free, dairy-free, yeast-raised dinner rolls.
Delicious multi-grain and flaxseed rolls
How do you incorporate bread into a family dinner when the family has a wide assortment of food allergies? Try these wonderfully rich and yet surprisingly airy dinner rolls! One of my passions is feeding people. And my best audience is my large and allergy prone family. We have everything from the more common sensitivities like egg, wheat, and dairy to the more obscure like chickpea, buckwheat, coconut and cranberries (cranberries? really?).
While perusing various magazines full of glossy photos of gluten-free, or dairy-free, or egg-free recipes for everything from chickpea flat bread to gluten-free panatone, I combined lots of different dry and liquid ingredients to come up with this cardboard-free dinner roll. Nutritionally dense and loaded with that fresh-out-of-the-oven flavor. I can tell you this dinner roll has been taste tested and approved by a very particular six year old boy. In his words, "Ant Bab, these are the best rolls I ever ate!".
Should yield 12 rolls.
- 1 1/2 cups of milk (choose from dairy, soy, rice, almond, or coconut)
- 4 tablespoons of ground flaxseed (adds flavor and helps keep it all together)
- 2 1/4 cups gluten free baking mix (for my own gluten free baking mix see the following recipe)
- 3/4 cup teff or amaranth flour
- 1 1/2 teaspoon xanthan gum (use 1 tablespoon of xanthan gum if your baking mix does not contain x.g.)
- 1 teaspoon salt
- 1 tablespoon instant active yeast
- 1 teaspoon gluten free baking powder
- 1/3 cup raw seeds or nuts such as pumpkin seeds, sunflower seed, chopped walnuts or pecans
- 3 tablespoons oil (of your choice; I use safflower as no one in my family seems to have developed an allergy to safflower... yet.
- 3 tablespoons of honey (could also use agave or maple syrup)
Grease two baking sheets well, or use parchment paper or silicone pan liners. I like to oil my pans and sprinkle lightly with ground flax seed. Warm half of the milk but do not boil. Add the ground flax seed to the milk and let it sit until it gets very thick (about 15 minutes). Meanwhile...
In a large bowl add the dry ingredients and mix well.
Warm the remaining milk and pour into a medium size bowl. Once again, don't boil. It should be warm enough to be uncomfortable if you stick your finger in it, but not so hot that your finger retreats from the bowl faster than Ms. Kardashian left her marriage; thus sending the bowl flying and splattering milk all over the cupboards (does it sound like I am experiential learner?) Add oil, honey and flaxseed mixture to milk and mix well.
Add liquid mixture to dry mixture and beat until smooth. A heavy duty hand mixer makes this a snap. Mixture will be thick but should not be as dense as regular wheat bread dough. Should be just thick enough to barely hold its shape when rolled into a ball. If too thick add additional milk, a little at a time until the correct consistency.
Using a 1/4 cup measuring cup scoop out dough and using well oiled hands, roll the dough between your palms until smooth and round (by this time it should start to resemble a dinner roll). Place on prepared cookie sheets. Cover loosely with cling wrap and allow to double in size. Rising will take a while, but don't be impatient or your rolls will come out of the oven dense enough for uncle pat to use as sinkers for ice-fishing.
Preheat the oven to 350 degrees and bake for 20 minutes or until done. They really taste best if you let them cool a bit, but sometimes that just is not an option!
All purpose gluten-free baking mix
- 3 cups Bob's Red Mill Sweet Sorghum Flour
- 1 cup Bob's Red Mill Teff Flour (you can substitute more teff flour for equal parts of the sorghum flour if you prefer the flavor)
- 1 cups Bob's Red Mill Brown Rice Flour (do not substitute with additional rice flour as it tends to make baked goods grainy)
- 2 cups Bob's Red Mill Tapioca Starch
- 1 cup Ener-G Pure Potato Starch (not flour)
- 2 tablespoons xanthan gum
- 1 tablespoon salt
Combine all ingredients and store in an air tight container in freezer. Be sure to warm to room temperature before using in recipes.