Gluten/Dairy/Soy/Egg/Rice Free and Vegan. Easy, Light and healthy dinner roll to go with any meal!
- Prep Time :
45 min - Cook Time :
25 min - Ready Time :
1 hour, 10 min
Servings
Ingredients
- 1/2 cup Sourghum Flour
- 1/4 cup Teff Flour
- 1 cup Arrowroot Flour
- 1 teaspoon Xanthan Gum
- 3 teaspoons Ener-G Egg Replacer (Omit water called for on package)
- 1/2 teaspoon Chia Seeds + 3 TBS warm water
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Warm Water
- 2 tablespoons Sugar or Honey
- 1 Packet of Yeast
- 1 teaspoon Vinegar
- 2 tablespoons Oil
Directions
I have been on a mission to come up with a quick and easy dinner roll recipes that was actually healthy! I selected Teff for boost in protein and Fiber- and Selected Arrowroot as it is the easiest starch to digest! In fact some report that it soothes the stomach. If you have a stomach as fragile as mine- arrowroot IS the way to go!
These couldn’t be easier to throw together. You can use fancy Rings to place the rolls in to rise- but for times sake I just threw my bread dough into muffin tins. The bread dough itself is too wet to shape into perfect little balls or twists. If your dough is firm enough to hold a specific shape- then you screwed up the recipe and your going to end up with hockey pucks. (which if you do this- don’t feel bad- Ive made hundreds of hockey pucks in many shapes and sizes
- Preheat oven to 350 degrees.
- In a small bowl or glass combine warm cup of water, sugar and Yeast. Set aside and allow to froth and Bubble (and activate) if it does not do this- your yeast is dead or your water temp was too hot and killed it)
- In another small bowl combine the Chia seeds and 3 Tbs of warm water- set aside and allow it to thicken slightly into a gel.
- In a Large Bowl Combine Sorghum, Teff , Arrowroot, baking powder, Salt, and Egg Replacer.
- Once the yeast has been “growing” for several minutes- pour it in with the flour mix, pour in the Chia Gel and Add the Vinegar and Oil.
- Mix really well! Place equel sized portions into a nonstick muffin tin (or one sprayed with non- stick spray)
- Place the filled muffin pan on top of the stove where it is warm from the pre-heated oven. Cover with a towel and allow to rise for 35-40 minutes.
- Place in oven and bake 25 minutes.
- Remove and allow to cool- the inside of the bread may be moist still when first pulled out of the oven. As it cools it will finish cooking.
This Recipe makes 8 Rolls- These rolls freeze well for another day!
{ 11 comments… read them below or add one }
can i use yeast on a gf diet?
Yep! Yeast is unrelated. You want to avoid yeast if you go on a Candida Diet- which is a different thing all together. Some people are sensitive to yeast- like myself. I have to be careful how much yeasted bread I eat.. BUT long answer short- Yes Yeast is fine on a GF diet
These were absolutely delicious!! My entire family gobbled them up. Thanks for sharing.
So happy to hear it!! xo
Hello! I just found out I am gluten and dairy intolerant, so I’m so excited to have fond your website! One question…I can have eggs, so is it OK for me to replace the Ener-G egg replacer with an egg? What about the extra liquid? And do any of your recipes call for soaking overnight to reduce phytates? Thanks!!
Angie
Angie- it’s been awhile since I have made this recipe as I’m no longer eating any grains. But- yes an egg should probably work!
hi what does a packet of yeast measure up as? how many teaspoons etc… thanks heaps
I believe its 2 1/2 teaspoons.
a packet of yeast should be 2 and 1/4 teaspoons
I just made these, with a few changes, and they were fantastic. I used 1 c sorghum because it’s a little higher protein, and 1/2 c. tapioca. Then I used 2. tsp guar gum and 1 1/2 t. of the egg replacer (because I don’t do well with the potato flour). I mixed 1 tsp of the guar gum with the yeast mixture so it would gum up. Then I needed more water. I am not sure if that’s because I live somewhere really dry, or because of the guar gum. Otherwise, I followed the recipe. Thank you. Real rolls!
I made these for Thanksgiving. I was testing this recipe against another roll recipe from another blogger. I used an egg instead of the egg replacer, otherwise I followed the recipe. They rose but were a little flat topped, probably because of the extra moisture or something, but even despite that they were wonderful!!! They stayed moist on the inside!!!! The other rolls turned out really dry and were hard to swallow. I liked the flavor of yours and the moistness. We also did your grain free cinnamon rolls for breakfast with the homemade caramel!!! AWESOME!!!! I’ve been trying different recipes from lots of different blogs, and so far I have always had great success with yours!!!! Thanks for sharing all of your wonderful recipes! You are a lifesaver!!! You make food taste good again!!