You will WOW your friends and guests with these amazing pull-apart dinner rolls. No one will ever know they are 'gluten-free'.
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GLUTEN-FREE PULL APART DINNER ROLLS
Tips: If mixing by hand, or you are not confident in proofing yeast, use rapid rise instant yeast.
1 cup gluten-free all-purpose flour (we used Arrowhead Mills)
1 cup tapioca flour
3/4 almond flour1 tsp xanthum gum* add 1 more tsp if your gf flour blend does not have xanthum mixed in
1 tsp salt
1 package of rapid rise fast acting yeast *****if using regular yeast, proof first with sugar & warm milk, see below
1/4 c sugar
1 cup warm milk (we used unsweetened so delicious coconut milk)*Microwave for 1-1.15 minutes****If proofing yeast, omit
2 tbsp butter (or earth balance)
1 tsp apple cider vinegar
Preheat oven to 400°F
Combine the dry ingredients in a large-standing mixer. ****if proofing non-instant yeast, omit sugar & yeast.
In a separate bowl, combine the wet ingredients. ****if proofing yeast, omit warmed milk.
Slowly mix in the wet ingredients into the dry on low speed until fully combined ****add proofed yeast here.
Mix for 2.5 - 3 minutes on medium speed. (Do NOT exceed THREE minutes! Xanthum Gum is not forgiving!)
Prepare a pie dish or 9" cake pan with oil, butter or gf coconut spray!
Scoop the dough in spoonfuls into the cake pan, making six 'rolls'. Use warm water to keep hands from getting sticky & to smooth off the top.
Cover with sprayed plastic wrap.
Let rise for 45 minutes - 1 hour in a dark place.
Bake at 400°F at 25-28 minutes!
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Proof Yeast*****In a large bowl combine sugar & yeast. Add warm milk (test with pinky finger, it should not be HOT, not cold...a warm-like-warm) and combine until thorough (whisks until dissolves and no clumps remain). Set aside for 5 minutes, mixture should be frothy and bubbly. Add in right after wet ingredients.