Gluten-Free Thyme Rolls For Thanksgiving Trial #4

The fourth trial is a winner! Though still heavier than a regular roll, it has a flavor that my family likes, it has a shape that I like, and it did raise well. I will continue to work on this recipe, but this is the roll I made for Thanksgiving this year. The first time I made this version of the recipe, the dough was a little stiffer. If you want your roll to have a little more formed, rounded shape, use medium sized egg whites or a T. less water. The roll will be a little more dense also.

Gluten-Free Thyme Dinner Rolls                          print recipe

1 package of yeast (2 1/4 t.)
2 T. sugar

3/4 c. water (110 degrees)
2 egg whites
3 T. olive oil

3/4 c. brown rice flour
1/4c. plus 2 T. potato starch flour
2 T. cornstarch
2 T. almond flour
1/4 c. and 2 T. quinoa flakes
1 1/2 t. thyme
2/3 t. salt
2/3 t. baking powder

1 t. zanthan gum

Proof the yeast by mixing the yeast with 1/2 c. of the warm water and 1 t. of the sugar. Place in warm area to raise. It should almost double in 5 - 10 minutes if the yeast is working well.

Meanwhile, combine remaining sugar, all flours, cornstarch, quinoa flakes, thyme, salt, baking powder, and zanthan gum. Whisk dry ingredients until combined well.

Whisk egg whites in separate bowl until bubbly. Add yeast mixture, remaining water and olive oil and mix well. Whisk, stir or beat in dry mixture until combined well. Dough will be sticky. Cover with greased plastic wrap and let raise in warm area until doubled - about 1 hour.

Divide dough into 8 - 12 equal pieces. Use rice flour to help roll dough piece in a ball. Place each ball in a greased muffin tin. Make a small slit on the top of each roll with a sharp knife. Place in warm area until doubled, about 45 minutes. Brush top of rolls with egg wash (egg beat with a little water) if you wish and bake at 375 degrees for 15 - 18 minutes or until lightly browned on top. If you choose to make the rolls larger, you will need to bake them longer. Remove rolls from muffin tins and cool on rack. I store mine in the refrigerator or in the freezer.

Enjoy!

Gluten-Free Thyme Rolls for Thanksgiving Trial #2

Thanksgiving is a few days away. Planning a meal for a large group can be stressful if one or more have food sensitivities. I remember last year felt much harder. I didn't want anyone to feel left out especially a kid. It does require some planning especially if you are going to someone else's home.

I have always loved to bake especially making yeast products. I enjoy the challenge of baking gluten-free, but gluten-free baking with yeast is trickier. I became frustrated with it early summer and bought my bread for a while. Here we are at Thanksgiving and I decided I really wanted home baked thyme dinner rolls.

I was tired of putting in lots of eggs and water and decided I wanted my rolls to have a round shape without a mold. So, I looked up recipes and tried a combination of flours I thought my family would like. The dough was stiff, but it didn't raise well. Neither did trial #2. On the upside, the flavor was great and my kids loved them warmed with honey.


A work in progress



I am still trying to get my rolls to have a shape without a mold while having them be light inside with a flavor and texture my family likes. Three days to Thanksgiving.....