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5 from 2 votes

Best Gluten-Free Sandwich Rolls

Servings: 14 Rolls

Ingredients

  • 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

Instructions

  • 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.

Notes

These cut best when completely cool using a bread knife.

Nutrition

Serving: 1Roll