Triple Herb Gluten-Free Rolls

Name: Triple Herb Gluten-Free Rolls
Cuisine: World Cuisine
Ingredients: (herbs are optional but add so much flavor); - 1¼ cups dairy-free milk (I used almond); - 1 packet yeast; - 1½ tbsp sugar; - 1 cup tapioca flour; - ¾ cup brown or white rice flour; - ¾ cup potato starch; - 2 tsp baking powder; - 2 tsp xanthan gum; - 2 tsp salt; - 1 tbsp each fresh chopped rosemary, thyme & sage; - 1 tbsp olive oil; Inspo

8 steps

THE BEST GLUTEN FREE BREAD RECIPE 🥰 Triple Herb Gluten-Free Rolls (herbs are optional but add so much flavor) Ingredients - 1¼ cups dairy-free milk (I used almond) - 2 tbsp vegan butter - 1 packet yeast - 1½ tbsp sugar - 1 cup tapioca flour - ¾ cup brown or white rice flour - ¾ cup potato starch - 2 tsp baking powder - 2 tsp xanthan gum - 2 tsp salt - 1 tbsp each: fresh chopped rosemary, thyme & sage - 1 tbsp olive oil - 2 large eggs Instructions 1. In a microwavable measuring cup, combine dairy-free milk and vegan butter. Microwave for 1 minute and 10 seconds. 2. In a large mixing bowl, combine gluten-free yeast and sugar. Whisk in your heated milk mixture. Set aside while this proofs for 10 minutes. 3. In a small mixing bowl, combine brown rice flour, potato starch, tapioca flower, xanthan gum, salt, baking powder and herbs. 4. Once yeast is proofed, mix in eggs and olive oil. Slowly add in flour mixture and beat until well combined. 5. Generously grease a muffin tin. 6. Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each. 7. Dip scissors in tapioca flour and snip the dough in each cup in half, then snip in half again so you end up with quarters. Cover muffin tin with foil and refrigerate for at least 8 hours (24 hours max). 8. Baking time! Take your muffin tin out of the fridge and place on counter while your oven preheats to 350 degrees. Bake for 30-34 minutes until tops are deep golden brown. Enjoy 🥹 Inspo: gluten-free bakery in Shibuya City, Tokyo, Japan 🇯🇵❤️

Updated at: Sat, 20 Jan 2024 09:48:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories1569.1 kcal (78%)

Total Fat22.6 g (32%)

Carbs332.2 g (128%)

Sugars36.5 g (41%)

Protein20.7 g (41%)

Sodium6040 mg (302%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 ¼ cupsdairy-free milk

I used almond

1 packetyeast

1 ½ Tbspsugar

1 cuptapioca flour

¾ cupbrown rice flour

or white

¾ cuppotato starch

2 tspbaking powder

2 tspxanthan gum

2 tspsalt

1 Tbsprosemary

fresh chopped

1 Tbspthyme

1 Tbspsage

1 Tbspolive oil

Instructions

Step 1

1. In a microwavable measuring cup, combine dairy-free milk and vegan butter. Microwave for 1 minute and 10 seconds.

Step 2

2. In a large mixing bowl, combine gluten-free yeast and sugar. Whisk in your heated milk mixture. Set aside while this proofs for 10 minutes.

Step 3

3. In a small mixing bowl, combine brown rice flour, potato starch, tapioca flower, xanthan gum, salt, baking powder and herbs.

Step 4

4. Once yeast is proofed, mix in eggs and olive oil. Slowly add in flour mixture and beat until well combined.

Step 5

5. Generously grease a muffin tin.

Step 6

6. Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each.

Step 7

7. Dip scissors in tapioca flour and snip the dough in each cup in half, then snip in half again so you end up with quarters. Cover muffin tin with foil and refrigerate for at least 8 hours (24 hours max).

Step 8

8. Baking time! Take your muffin tin out of the fridge and place on counter while your oven preheats to 350 degrees. Bake for 30-34 minutes until tops are deep golden brown.

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