Gluten Free Multigrain Sandwich Rolls in 30 Minutes
by GlutenFreeMama in Cooking > Bread
4427 Views, 179 Favorites, 0 Comments
Gluten Free Multigrain Sandwich Rolls in 30 Minutes
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
Confession: Since creating this recipe, I have made it about 15 times and haven't made "real" gluten free sandwich bread once. It's that amazing and easy! Seriously, you can make homemade soft warm rolls for a sandwich in under 30 minutes! These are sturdy and taste delicious. Most people probably would not be able to guess that these are gluten free. These pack very well in a lunch box...I bring them on planes all the time!
Ingredients:
1/4 cup brown rice flour
1/4 cup certified gluten free oat flour
1/4 cup millet flour
1/4 cup sorghum flour
2 Tablespoons ground flax
2 Tablespoons corn starch
2 Tablespoons sugar
1/2 tsp salt
1.5 tsp xanthan gum
3 eggs
1/3 cup water
Required: a very strong Stand Mixer (I use a Kitchenaid...this would not work mixing by hand)
Instructions:
1. Preheat your oven to 400 degrees F. It's very important that the oven be hot and ready to go as soon as your dough is ready to bake. The longer it sits on the pan, the less it will rise.
2. Line a large baking sheet with parchment paper. Set aside.
3. Put all of your ingredients (eggs first) into the bowl of your stand mixer. Stir on low until the wet and dry ingredients are just combined. Turn the speed up to medium-high (8 out of 10 on my Kitchenaid mixer) and mix for 8 minutes! It really takes that long to get the dough to the right consistency. Don't guess...set the timer and walk away.
4. When your dough is finished mixing, scrape down the sides of the bowl. Quickly scoop about 1/4 cup size portions onto your parchment paper lined baking sheet. I use a really large cookie scoop and it works well. You can also use a rubber spatula. Whatever you decide to use, just do it quickly. Timing is important here...you want the dough in the oven as soon as possible.
5. Bake your rolls for 15-16 minutes. Check often at the end, and remove from the oven when the tops of the rolls are lightly browned and start to look crispy. Transfer the rolls to a wire cooling rack to cool. The rolls will immediately start to deflate in size....don't be sad...they are supposed to do this! This makes them soft. Cool for at least 10 minutes.
Makes 8 small rolls. You can also make larger rolls and just add a few minutes onto the cooking time.
Notes: You're welcome. That's all I can say. You will understand when you make these and eat the entire first batch standing at the counter. They taste amazing served warm, split open with real butter on top. This is the most versatile gluten free bread I have ever tasted or created. They can be made into savory sandwiches (chicken salad, turkey, ham, etc) or sweet sandwiches (peanut butter & jelly). These would make a perfect hamburger bun! They even store pretty well on the counter over night in a ziploc bag. I have honestly never had leftovers to test if they freeze well, but I imagine they might. The alternative (and what I do with the leftovers) is to quickly pulse them in the food processor to make homemade breadcrumbs, which I then store in the freezer in a Ziploc bag :)
Ingredients:
1/4 cup brown rice flour
1/4 cup certified gluten free oat flour
1/4 cup millet flour
1/4 cup sorghum flour
2 Tablespoons ground flax
2 Tablespoons corn starch
2 Tablespoons sugar
1/2 tsp salt
1.5 tsp xanthan gum
3 eggs
1/3 cup water
Required: a very strong Stand Mixer (I use a Kitchenaid...this would not work mixing by hand)
Instructions:
1. Preheat your oven to 400 degrees F. It's very important that the oven be hot and ready to go as soon as your dough is ready to bake. The longer it sits on the pan, the less it will rise.
2. Line a large baking sheet with parchment paper. Set aside.
3. Put all of your ingredients (eggs first) into the bowl of your stand mixer. Stir on low until the wet and dry ingredients are just combined. Turn the speed up to medium-high (8 out of 10 on my Kitchenaid mixer) and mix for 8 minutes! It really takes that long to get the dough to the right consistency. Don't guess...set the timer and walk away.
4. When your dough is finished mixing, scrape down the sides of the bowl. Quickly scoop about 1/4 cup size portions onto your parchment paper lined baking sheet. I use a really large cookie scoop and it works well. You can also use a rubber spatula. Whatever you decide to use, just do it quickly. Timing is important here...you want the dough in the oven as soon as possible.
5. Bake your rolls for 15-16 minutes. Check often at the end, and remove from the oven when the tops of the rolls are lightly browned and start to look crispy. Transfer the rolls to a wire cooling rack to cool. The rolls will immediately start to deflate in size....don't be sad...they are supposed to do this! This makes them soft. Cool for at least 10 minutes.
Makes 8 small rolls. You can also make larger rolls and just add a few minutes onto the cooking time.
Notes: You're welcome. That's all I can say. You will understand when you make these and eat the entire first batch standing at the counter. They taste amazing served warm, split open with real butter on top. This is the most versatile gluten free bread I have ever tasted or created. They can be made into savory sandwiches (chicken salad, turkey, ham, etc) or sweet sandwiches (peanut butter & jelly). These would make a perfect hamburger bun! They even store pretty well on the counter over night in a ziploc bag. I have honestly never had leftovers to test if they freeze well, but I imagine they might. The alternative (and what I do with the leftovers) is to quickly pulse them in the food processor to make homemade breadcrumbs, which I then store in the freezer in a Ziploc bag :)