Gluten free baking is a labor of love. Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches. Yes, you can purchase a gluten free flour mix but in my opinion there is no “all purpose” substitution for wheat flour. Every gluten free recipe is unique and if you want great results you need to mix your own flour blends from scratch.
Today’s recipe features Arrowroot, the newest addition to my gluten free pantry. One look at these rolls and you will see why I am so excited about this starch. These rolls have the soft, buttery texture of old fashioned pull apart dinner rolls and you would never guess that they are gluten free. I loved them so much that I decided to make them a part of my holiday bread basket.
- 2-1/4 tsp. instant yeast
- 1/2 tsp. sugar
- 1/2 cup 1% milk
- 65 g. arrowroot powder
- 55 g. white rice flour
- 50 g. brown rice flour
- 30 g. tapioca starch
- 16 g. sweet white rice flour
- 1.5 tsp xanthan gum
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. canola oil
- 2 tbsp. honey
- 1 egg
- additional sweet rice flour, for sifting
- 2 tbsp. melted butter
Line an 8″ loaf pan with parchment paper.
Microwave the milk for 30 seconds, then add the yeast and sugar. Set aside to proof for 10-15 minutes.
Whisk together all the dry ingredients. Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.
Switch to the paddle attachment and gradually add the flour mixture. Beat for 3 minutes.
Fill a flour sifter with sweet rice flour and keep it handy. Generously flour a cutting board, turn out the dough and sift more flour over the top.
Using a bench knife, divide the dough into 8 pieces. Roll each piece of dough in the flour to form a ball. Arrange in the loaf pan.
Cover with plastic wrap and let the rolls proof for an hour. Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.
Bake for 24 minutes or until the internal temperature reaches 175º. Check with a thermometer. Brush with the remaining tbsp. butter.
Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack. Rest for 5 minutes then remove the parchment. Let the rolls set for 10-15 minutes before pulling them apart.
They are best served immediately, but leftovers will keep well in the refrigerator for several days. They freeze beautifully, so this is a great recipe to make ahead for the holidays.
Notes: ♪♫ Arrowroot is a starch, like potato or tapioca that is great in gluten free baking. It is sold as arrowroot starch, or arrowroot powder. If you can’t find it locally, it is readily available online from sites like Amazon.