Description
These pull-apart rolls are light, airy, and incredibly soft, solving the biggest problem in gluten-free baking: the texture. This recipe is 100% gluten-free and safe for celiac or gluten-sensitive readers.
Ingredients
Scale
- 1 Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 tablespoon Psyllium Husk Powder
- Warm Milk (cow’s milk or full-fat almond/cashew milk, ~110°F)
- Instant Yeast (certified gluten-free)
- Honey or Sugar
- Eggs (room-temperature)
- Melted Butter or Vegan Butter
- 1 teaspoon Apple Cider Vinegar
- Salt
Instructions
- Activate the Yeast: Combine warm milk, honey, and yeast in a small bowl; let sit for 5-10 minutes until foamy.
- Mix the Dry Ingredients: Whisk together gluten-free flour blend, salt, and optional psyllium husk powder.
- Combine All Ingredients: Add yeast mixture, melted butter, eggs, and apple cider vinegar to the dry ingredients.
- Mix Thoroughly: Use a stand mixer or hand mixer on medium-high speed for 3-5 minutes.
- Shape the Rolls: Scoop dough into a greased 9-inch pan; use wet fingers to smooth the tops.
- Rise: Cover and let rise in a warm, draft-free spot for 60 minutes.
- Bake: Preheat oven to 375°F and bake for 20-25 minutes.
- The Finish: Brush with melted butter or honey immediately after baking.
Notes
Ensure your flour blend contains xanthan gum or add it separately to avoid crumbling. For the best rise, verify that your milk is at 110°F to activate the yeast without killing it.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg