Gluten Free Quick Rolls

No Yeast Gluten Free Quick Rolls

Gluten Free Quick Rolls

This is my go-to recipe for gluten free dinner/sandwich rolls and buns. There is no yeast in this recipe, so you can mix and bake these quick rolls and get them on the table in 30 minutes!  Baking powder and egg are used to make them rise, and buttermilk powder and honey add flavor.

Gluten Free Quick Rolls

2/3 cup brown rice flour

1/3 cup potato starch

¼ cup gluten free oat flour or other gluten free flour (corn meal also works well!)

1 tablespoon buttermilk powder

1 ½ teaspoons baking powder

½ teaspoon salt

½ teaspoon Xanthan gum

pinch ground nutmeg

1 tablespoon honey

2 large eggs, separated (set the egg whites aside in a mixing bowl with 1/8 teaspoon of cream of tartar)

2/3 cup milk

3 tablespoons melted butter or canola oil

Preheat oven to 350 degrees Fahrenheit.  Line 2 baking sheets with parchment paper.

Place the dry ingredients in a large bowl and mix together well.  Set aside.  Place the honey, egg yolks, milk and butter in a small bowl and blend with a fork or whisk.  Add the wet ingredients to the bowl with the dry ingredients and stir until very well combined.  Let batter rest for 10 minutes.

While batter is resting, beat the egg whites until stiff peaks form.  Fold the egg whites into the batter until well combined (yes, you will deflate them a bit in order to get the batter mixed well).

Quick Roll Batter

Batter and egg whites

Gluten Free Quick Roll Batter

Finished batter after egg whites added, it will be thick

Portion 12 heaping tablespoons of batter onto the parchment lined baking sheets (6 scoops per sheet).  If desired, shape with a knife or offset spatula dipped in cold water.  Build up the sides a bit and smooth the top without flattening them.

If you have english muffin rings, grease them lightly and place them on a silpat or parchment lined baking sheet. You could also use lightly greased or paper lined muffin pans.

Bake for 12-15 minutes, until baked through and bottoms are light golden brown.

The recipe will make 12 two to three inch rolls.  If you want to make them larger, place two tablespoons right next to each other and shape into 4-5 inch rolls.  Larger rolls will take 15-20 minutes to bake, watch them closely after the 15 minute mark.

These are good as a dinner accompaniment or to use for sandwiches or burgers.  When serving as a dinner roll, melt a little butter and honey together in a cup, add a pinch of salt and drizzle over rolls as they come out of the oven.