Description
These gluten-free bread rolls are soft, fluffy, and perfect for those following a gluten-free diet. With a simple mix of gluten-free flour, yeast, and a few staple ingredients, you can easily make delicious homemade rolls ideal for any meal or sandwich.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
Wet Ingredients
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Activate Yeast: In a bowl, combine warm water with sugar. Add the active dry yeast and stir gently. Let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dry Mix: In a separate large bowl, whisk together the gluten-free all-purpose flour and salt to evenly distribute the ingredients.
- Combine Mixtures: Pour the frothy yeast mixture into the bowl with the dry ingredients. Stir to start forming the dough base.
- Add Wet Ingredients: Add olive oil and apple cider vinegar to the combined mixture. Mix thoroughly until a sticky dough forms and all ingredients are well incorporated.
- Shape Rolls: With clean hands or a spoon, shape the dough into individual rolls and place them evenly spaced on a baking sheet lined with parchment paper or lightly greased.
- Let Rise: Cover the rolls loosely with a clean kitchen towel or plastic wrap. Allow them to rise in a warm place for about 30 minutes until they puff up noticeably.
- Bake: Preheat the oven to 375°F (190°C). Bake the risen rolls for 20 to 25 minutes until they are golden brown on top and cooked through. Let them cool slightly before serving.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- Use gluten-free certified flour to maintain gluten-free status.
- You can add herbs or garlic powder for extra flavor if desired.
- Check rolls midway through baking to prevent over-browning.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
