Dinner Rolls (Gluten-free Dairy-Free)

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Work in progress, made its debut at Thanksgiving 2014.


  • Yeast starter (2 tsp yeast with 1 tbsp white or raw sugar in ¼ c lukewarm water)
  • 2 tbsp golden flax
  • ½ cup applesauce
  • 2 tbsp coconut oil
  • 1 egg
  • ½ tsp vanilla
  • 1 cup white rice flour
  • ½ cup tapioca starch
  • ¼ cup glutinous rice flour
  • 2 tbsp buckwheat flour
  • 2 tbsp cup millet flour
  • ¼ cup sweet potato starch
  • 2 tbsp cup brown sugar
  • ¼ tsp salt


Start yeast rising in a small bowl. Preheat oven on low with a shallow pan of water on a lower rack. Grind flax in a coffee grinder and combine in mixing bowl with flours, starches, sugar, and salt. Add yeast (which should have at least doubled), applesauce, coconut oil, egg, and vanilla. Thoroughly combine and shape into balls. Space on a baking sheet or nestle in a pan, depending on preference (spacing recommended as these will flatten slightly). Allow to rise in warm, humid oven (turn off heat but leave pan of water) for about 1 hour. Preheat oven to 325 and bake for 10-15 minutes or until spongy but firm.


Puffed gently and held. Had a very spongy texture if not the most aerated. Good flavor, though a little floury-tasting. Would like to try with brown rice flour and maybe some pea or more millet/potato.