If you need a great-tasting gluten-free sandwich roll, burger bun, or dinner roll, you are reading the right post. These are the real deal. I’m not kidding when I say these are the best…and I feel like I’ve tried them all!
Can you believe they are gluten and dairy-free by looking at them? Completely egg-free option as well, and no change in the texture or flavor. The rolls shown here are egg-free.
Tender rolls with a nice chewy texture without being rubbery or needing a drink to wash it down. Gluten-free people, you know what I’m talking about!!
I am not kidding when I say I have trouble not eating too many of these; they are fantastic. The recipe is a little more time-consuming than some, but you end up with a freezer full of rolls you can use for sandwiches, hamburgers, garlic bread, toast in the morning, or as a roll with some butter/jam.
It really helps if you purchase some English muffin rings; 4-inch rings were used here.
I bought mine online quite a few years ago.
One recipe I have uses Ramekins, but I don’t find these to work well at all. Homemade rings out of foil will work fine. I used them many times before I bought the rings. The rings are not expensive and well worth the investment, especially if you end up making these often.
This recipe is taken from one of the first books I owned after discovering I had to be gluten-free, The Gluten-Free Gourmet, by Bette Hagman. The recipe is called True Yeast Bread with a Hamburger Bun option (or sandwich rolls).
To Make These Gluten-Free Sandwich Rolls, You Will Need These Ingredients:
- Vegetable Shortening
- White or brown rice flour (I prefer brown rice)
- Potato flour (not potato starch)
- Tapioca flour
- Xanthan gum
- Dry milk powder (any dry nondairy milk substitute will work, I used coconut milk powder)
- Hot water
- Shortening (I use Spectrum)
- Eggs, or egg substitute
Best Gluten-Free Sandwich Rolls
- 2 cups white or brown rice flour I prefer brown rice
- 2/3 cup potato flour not potato starch
- 1/3 cup tapioca flour
- 1/4 cup sugar
- 3 1/2 tsp xanthan gum
- 2/3 cup dry milk powder any dry nondairy milk substitute will work, I used coconut milk powder
- 1 1/2 tsp salt
- 2 tsp sugar
- 1/2 cup hot water
- 1 1/2 Tbsp yeast
- 1/4 cup shortening I use Spectrum
- 1 1/4 cups water
- 1 tsp vinegar
- 3 eggs or any egg substitutes
- Grease muffin rings and baking sheet (I used Spectrum Organic Vegetable Shortening)
- Combine flour, sugar, xanthan gum, milk powder, or milk powder substitute, and salt in the bowl of a heavy-duty mixer. Use your strongest beaters.
- Dissolve the 2 tsp of sugar in the 1/2 cup of hot water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in a small saucepan. Heat until shortening melts.
- With the mixer on low, blend dry ingredients. Slowly add shortening and water mixture and the vinegar. Blend.
- Add eggs or egg substitutes. Blend.
- Add the yeast mixture and beat at the highest speed for 2 minutes.
- Place mixing bowl in a warm place, cover with plastic wrap and a towel. Let the dough rise until doubled, about 1 -1 1/2 hours.
- After rising return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into greased rings 1/2 full. The dough is sticky, use your finger and a spoon to smooth out.
- Let rise until the dough is slightly above the top of the rings. Bake in a 375-degree oven for 20 -25 minutes. Remove from pan with a metal flipper to a wire rack, leaving rings around the rolls.
- Let cool a bit. Remove rings or foil by sliding a small sharp knife around the edge of the rolls.