Some meals just need dinner rolls. You know the kind. They don’t feel like a complete meal without a roll. Well, for a person on an allergy friendly diet who should not have gluten, or the person on the anti-candida diet or allergic to yeast or just doesn’t like yeast, it is pretty hopeless. Until now. I wish I could claim this as my own recipe…that is how good it is. But alas, I am just the person who did a massive internet search and stumbled upon these and slightly adapted them from here. Anyhow, these delicious dinner rolls do taste like bread and appear “yeasty.” Now, healthwise, I don’t think they are the healthiest considering they are mostly starches and some flour. I kind of consider them the Wonder white bread version of an allergy free roll, because it certainly isn’t whole grain. But every now and again, it’s nice to have a quick, easy, gluten free and yeast free dinner roll.
I do find that you have to have your oven preheated so you can slip the rolls right in and not have them on the counter waiting. Also, don’t saturate the dough when adding the liquid. And you may have to consider covering the rolls after a while so as to not burn the tops. You must use parchment paper or the bottoms will burn. These taste best warm so I don’t like to bake them ahead, but rather right before our meal. They do freeze nicely if you freeze them as soon as they are cooled off. When you are ready to eat them, thaw right before your meal and warm up in the microwave. The blog I found them from says this also makes a good loaf. I have tried that, and have found that to not be true.
Edited 2015: I have started making these with seltzer water in place of the white soda. It alters the taste a smidge, but these are still to die for. And the appearance is different too. Here is what they look like made with seltzer water.
So mix up a batch and tell me what you think.
Also posted at Gluten Free Fridays and Allergy Friendly Fridays. Gluten Free Wednesday. Allergy Free Wednesday.
Gluten Free Yeast Free Dinner Rolls
Ingredients:
- 1/3 cup potato starch
- 2/3 cup tapioca starch
- 1/2 cup garbanzo bean flour
- 2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 T. flaxseed meal
- 1/3 cup canola oil
- 1 1/2 tsp. Ener-G egg replacer mixed with 2 T. warm water (or 1 egg)
- 1/2- 3/4 cup white soda (or seltzer water)
Directions:
- Preheat oven to 400 degrees.
- In a large bowl, mix the dry ingredients with a wire whisk.
- Add the oil and egg replacer.
- Slowly add the white soda. Do not swamp the dough
- Make sure all liquid is absorbed. Add soda if needed to have thick, yet wet dough.
- Spoon the dough (like a drop biscuit) onto parchment paper making 6-10 rolls depending on the size you want.
- Bake 18-25 minutes, checking often to make sure the tops are not burning.
Peggy, how did you know I needed theses? 🙂 YAY! I could have used them for my soup tonight. Can’t wait to make them! Thanks for linking up at our Gluten Free Fridays party! Its awesome bloggers like you that make our party wonderful! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 See you next Friday! Cindy from vegetarianmamma.com
Hope you find them delish!
Hello, I can’t use bean flour. Can you please suggest substitute?
Thank
I guess I would start with brown rice flour…that is kind of my go to flour, but I am not a gluten free flour expert by any means. I may try and play around with the recipe a bit for you, but I can’t promise when I’d get around to it.
what in the world does “Do not swam the dough” mean? I have never heard of this and I am 70 yrs old.
It means to not “drench” or get the dough “too wet.”
i mean swamp the dough
It means do not “drench” or get the dough “too wet.”
I am new to all this. What is “white soda” and where do I find it?
White soda is a Sprite or 7-UP soda, or any generic version of those two. You can find at any grocery. 🙂
This looks good, I would like to try it. Would flax seed and water be able to replace the egg replacement?
I have not tried a “flax egg” but it’s worth a shot.
I believe flax or chia would work for this – they are both egg replacers.
Yes, they are, but I think the ener-g helps with the rise more than flax/chia would.
I’m looking for a replacement for our usual camping roll on a stick dough. Can this be refrigerated before baking?
I don’t think this recipe would work for this application. But you can always try!
Those rolls look delicious! Thanks so much for sharing on Gluten-Free Wednesdays. 🙂
Shirley
Thank you and you are welcome!
What is it about the soda that makes the recipe work? I make my own soda from scratch…so just wondering…do you think it’s the sugar? The bubbles? 🙂
I think it is the carbonation, the bubbles, that make it work. I have since switched over to using club soda which is sugar free, but has carbonation, and it still works, they just don’t brown up as much. How do you make your own soda?
In the old days, bought a soda maker machine and used water. Now I buy the CO2 (in a container) and put I put the bubbles into a bottle of cold water. Then add juice – lemon, lime, cherry, apple…whatever. I am not big on sweets and store bought sodas burn the top of my mouth. The natural sugars are usually ok. 🙂
I have tried the water kefirs, but was unsuccessful. Might try it again in the future.
Interesting! Thanks for sharing.
I am desperate for bread sometimes, I use pancakes or mix leftover vegetables with flour to make a kind of pancake. It looks odd, takes ages, is difficult to handle but does settle and it really is delicious, nutritious and satisfying with my soups or salads!
I spice or herb them madly.
Thanks for this recipe, it sounds very delicate, the rural calor gas oven in Ireland is quite basic and temperature varies but….no kneading, lovely. Arthritis prevents but a stir is do-able.
I see tortillas, was it, under here, husband had gleam in his eye!
We used club soda for white soda. Everything else was the same and I have to say ours look pretty different and larger. But in a terrific way because they were the most amazing biscuits for soup tonight and far better than any bread ever. I wonder how it would do as a loaf, it would make terrific sandwich bread. So thankful for this recipe. Thank you.
I have since switched to using seltzer water in place of white soda and they do look different. Maybe I should take another picture someday. I’m glad you like them. They are wonderful. I did try it as sandwich bread once years ago, long before I started this blog, and I can’t remember exactly what happened, but do remember it not being as great as I was hoping.