Light And Airy Gluten Free And Egg Free Sandwich Rolls Recipes

LIGHT AND AIRY GLUTEN-FREE AND EGG-FREE SANDWICH ROLLS

Light and Airy Gluten-Free and Egg-Free Sandwich Rolls image

Delicious sandwich rolls, egg-free and gluten-free, made with ground organic corn Chex® cereal that lends an airiness to the bread.

Provided by Elle

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h10m

Yield 10

Number Of Ingredients 15

Ingredients

butter-flavored cooking spray
1 cup corn cereal squares (such as Corn Chex®), ground
1 cup sorghum flour
1 cup potato starch
1 cup rice flour, or more as needed
½ cup white sugar
6 tablespoons cornstarch
4 teaspoons xanthan gum
4 teaspoons active dry yeast
1 ½ teaspoons kosher salt
1 ¾ cups vanilla rice milk
4 teaspoons canola oil
1 teaspoon apple cider vinegar
2 tablespoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Whisk ground corn cereal, sorghum flour, potato starch, rice flour, sugar, cornstarch, xanthan gum, yeast, and salt together in a large bowl.
Whisk rice milk, canola oil, and vinegar together in a separate bowl. Beat rice milk mixture into corn cereal mixture with an electric mixer, adding rice flour or water as needed to form a smooth dough.
Divide dough into 10 equal pieces and form into 3/4-inch-thick rolls about 3 inches in diameter. Place rolls on the prepared baking sheet; brush lightly with olive oil. Cover rolls with a light cloth and let rise until doubled in volume, about 30 minutes.
Bake in preheated oven until tops are golden brown, about 25 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 58.6 g, Fat 4 g, Fiber 4.3 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 380.6 mg, Sugar 12.4 g

GLUTEN-FREE FLUFFY DINNER ROLLS

Gluten-Free Fluffy Dinner Rolls image

The dough for these gluten-free dinner rolls is stickier than traditional yeast bread, but if you keep beating for 2 to 3 minutes in the mixer, it becomes workable. The dough balls fit in the pan nicely with seven rolls on the perimeter and two in the middle. -Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 50m

Yield 9 rolls

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Steps:

Grease a 9-in. round baking pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be sticky.), Drop batter by 1/3-cupfuls into prepared pan. Smooth the tops with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan and rolls are touching, about 25 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 196 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 168mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.

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