Gluten-Free Garlic Herb Cheese Rolls
These gluten-free rolls are the perfect companion to your next meal. Delicious as a side to any entree, soup, or salad, they will restore your faith that really good gluten-free breads do exist!
Prep Time 30 minutes
Cook Time 25 minutes
Proofing 1 hour
Total Time 55 minutes
Servings 12 rolls
Dry Ingredients (volume measurements in the Recipe Notes below):
- 275 g brown rice flour
- 80 g tapioca starch
- 60 g sorghum flour (buckwheat flour will also work)
- 1 1/2 tsp xanthan gum
- 1 tbs active dry yeast
- 1/2 tsp salt
- 2 tsp garlic powder
- 1 - 1.5 tsp Italian seasoning
- 3 eggs room temperature
- 1 cup warm milk
- 1/2 cup warm water
- 3 tbs melted butter
- 2 tbs honey
- 1 tbs apple cider vinegar
- 1 1/2 cup grated sharp cheddar cheese
Brushed on before baking (optional):
- 1 tbs melted butter
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
Brushed on after baking (optional):
Combine all dry ingredients in a bowl. Set aside.
Add eggs, warm milk, warm water, melted butter, honey, and apple cider vinegar to a large mixing bowl. Mix until blended.
Add dry ingredients to the mixing bowl and mix until well combined.
Stir grated cheddar cheese into the dough.
Scoop 12 large spoonfuls of dough into a parchment lined baking dish.
Place in a draft-free warm location to rise, about 1 hour. Rolls should be at the height of the baking dish
Preheat oven to 400 deg F (200C).
In a small bowl, combine the 1 tbs butter, garlic powder, and dried parsley. Gently brush over the rolls.
Bake for 25 minutes, until the internal temperature reaches 200 deg F (93C).
Remove from oven and brush 1 tbs melted butter on hot rolls (optional).
Using the parchment liner, lift the rolls out of the pan to move to a cooling rack. Let cool 15 minutes before serving.
Tip: Use a fork to "perforate" the rolls so they pull apart easier.
- Volume Measurements:
- 2 1/2 cups brown rice flour
- 3/4 cup + 1 tbs + 1 tsp tapioca starch
- 1/2 cup + 1 tbs + 1 tsp sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency.
- You can substitute the melted butter in the dough with oil.
- You can substitute the milk with a non-dairy milk.
- If you don't want cheese, you can omit the cheese entirely and add more herbs.
- You can use dried or fresh herbs (whatever you happen to have on hand).