Gluten-Free Whole Grain Yeast Rolls
These gluten-free yeast rolls will not mimic the texture of a classic wheat-based dinner roll, but they reasonably approximate the flavor.
Ingredients
- 1 c. warm not hot milk
- 1/2 c. oats*
- 1 scant Tbsp. instant yeast
- 1/4 c. sugar
- 2 eggs
- 1/4 c. oil
- 3 c. brown rice flour
- 1 tsp. sea salt
- 1 tsp. pectin
Instructions
- *Be sure to use certified GF oats, if necessary.
- Blend milk and oats in a blender until oats are well blended.
- Add yeast, sugar, eggs, and oil, and blend again until well combined.
- In a bowl, whisk together rice flour, sea salt, and pectin.
- Add blended ingredients to the bowl and stir to combine thoroughly.
- Cover the bowl with a lint-free towel or cloth napkin and let rise for 30 minutes in a warm spot.
- With a spoon, drop the dough, evenly divided, into the 12 cups of a greased muffin pan. (You don't have to stir it down or anything first.) Cover again and allow to rise for 30 minutes.
- While the rolls are rising, preheat the oven to 350 degrees F.
- Uncover the rolls and bake them for 20 minutes or until just golden.