These gluten-free, corn-free rolls are soft, rich and have just a touch of sweetness. The combination of millet, flax and honey keeps guests reaching for more.
- Dry Ingredients:
- 1 1/4 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup millet flour
- 1/4 cup ground golden flax
- 2 1/4 teaspoons or 1 packet active dry yeast
- 1 teaspoon sea salt
- 1 teaspoon guar gum*
- Wet Ingredients:
- 1 teaspoon apple cider vinegar
- 1/4 cup honey
- 2 large eggs, room temperature
- 3 tablespoons olive oil
- 1 cup warm water, 110 degrees
Thoroughly grease a muffin pan and set aside.
In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.
Divide dough between muffin cups with a spring-loaded ice cream scoop (about 3 tablespoons each). With wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees).
After the rolls have risen for 30 minutes, preheat oven to 375 degrees F.
When the rolls have almost doubled in height (about 45 minutes), place in preheated oven for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.
Serve warm. Freeze leftovers as soon as they cool to preserve freshness.
*Xathan gum can be used if tolerated.
Photos and recipes by Terris Cleary, a graduate of the California Culinary Academy who specializes in creating gluten-free, allergy-friendly recipes. Managing her own celiac disease and her son’s multiple food allergies prompted her to create the food blog, freeeatsfood.com.
Nutrition Analysis: 180 cal, 6 g fat, 30 mg chol, 210 mg sodium, 30 g carbs, 2 g fiber, 6 g sugar, 3 g protein.