Vegan Gluten-Free Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">240g gluten-free flour blend (without xanthan gum)</li><li class="ingredients-single-item">50g tapioca flour</li><li class="ingredients-single-item">35g potato starch</li><li class="ingredients-single-item">25g ground flaxseeds</li><li class="ingredients-single-item">10g psyllium husk powder</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">15g sugar</li><li class="ingredients-single-item">6g salt</li><li class="ingredients-single-item">6g xanthan gum</li><li class="ingredients-single-item">300ml warm water (40-43°C)</li><li class="ingredients-single-item">45ml olive oil (plus extra for brushing)</li><li class="ingredients-single-item">15ml apple cider vinegar</li><li class="ingredients-single-item">5ml maple syrup (for brushing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Silicone pastry brush</li><li class="equipment-single-item">Kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (40-43°C) with sugar and yeast. The temperature is crucial here – too hot will kill the yeast, too cool won't activate it properly. Let this mixture sit for 10 minutes until foamy and fragrant, which indicates your yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the gluten-free flour blend, tapioca flour, potato starch, ground flaxseeds, psyllium husk powder, salt, and xanthan gum. The xanthan gum is essential as it mimics the elasticity that gluten would normally provide, giving your rolls structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the olive oil and apple cider vinegar to the activated yeast mixture. The vinegar helps to tenderize the dough and creates a chemical reaction with the baking powder in most gluten-free flour blends, providing extra lift.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using a stand mixer with paddle attachment (not a dough hook, as gluten-free dough behaves differently), slowly incorporate the wet ingredients into the dry ingredients. Mix on low speed for 1 minute, then increase to medium speed and beat for 5 minutes. Unlike traditional bread, you're not developing gluten but rather creating a cohesive, sticky batter-like dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the mixing bowl with a damp cloth and place in a warm, draft-free location. Let the dough rise for 1 hour or until nearly doubled in size. Gluten-free dough won't rise as dramatically as wheat dough, but you should see a noticeable increase in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly oil your hands and a 23cm round cake pan. The dough will be sticky – this is normal and necessary for properly textured gluten-free rolls. Divide the dough into 12 equal portions (about 65g each if using a scale).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With oiled hands, gently shape each portion into a smooth ball by using a cupping motion and rotating between your palms. The surface tension created helps the rolls maintain their shape. Arrange them in the prepared pan with slight spacing between each roll.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the pan with the damp cloth again and allow for a second rise in a warm place for 30-45 minutes. The rolls should expand and touch each other slightly. Meanwhile, preheat your oven to 190°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Mix the maple syrup with a tablespoon of olive oil and gently brush this mixture over the tops of the rolls. This creates a beautiful golden-brown crust while keeping them soft and adding a subtle sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the rolls for 22-25 minutes, or until the tops are golden brown and the internal temperature reaches 95°C. They should sound hollow when tapped on the bottom. If the tops are browning too quickly but the rolls aren't done inside, tent them loosely with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and brush with a bit more olive oil for a beautiful sheen. Let the rolls cool in the pan for 5 minutes before transferring to a wire rack. The residual heat inside continues the cooking process slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>These rolls are best enjoyed warm but will keep for 2 days in an airtight container at room temperature. For longer storage, freeze cooled rolls and reheat in a 150°C oven for 5-7 minutes when ready to serve. The freezing process actually helps preserve the texture of gluten-free baked goods!</li></ol>