Go Back
Print Recipe

Dinner Rolls Gluten, Dairy, Egg, Soy Free

Servings: 6

Ingredients

  • 1 1/2 cup Sorghum flour
  • 1/2 cup millet flour
  • 1 cup tapioca flour or arrowroot starch, or even corn starch in if you're in a pinch
  • 1 tbsp. xanthan gum
  • 1 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 2 tbsp. sugar
  • 2 tbsp. rapid-rise yeast
  • 1 1/2 cup warm water
  • 2 tbsp olive oil
  • 3 eggs worth of replacer 4 1/2 tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water, or if you can eat eggs - use eggs
  • 1 tsp cider vinegar

Instructions

  • Grease a cookie sheet.
  • Combine all dry ingredients (through yeast).
  • Add wet ingredients and mix on medium for about 3 minutes.
  • With well greased hands form a ball with the dough and place on cookie sheet. The consistency of the dough is like a super soft play dough.
  • Sprinkle with rosemary or other spices if desired.
  • Let rise for 25-30 minutes, I like to use my warming try on low to do this.
  • Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.
  • Once out of the oven, put on a cooling rack to cool (if they last that long!)