The November Gluten Free Baking Challenge 2019 features a staple gluten free recipe for your holiday tables and we’re baking with yeast!
First I want to say, you guys absolutely rocked the October Gluten Free Baking Challenge. I saw sooo many amazing gluten free pumpkin cake photos but what I really loved was reading your feedback.
You guys were blown away by the taste and texture of the cake and it made me so happy to see how thrilled you were with having an amazing gluten free cake!
But if you loved the cake, you’re absolutely going to love this next challenge recipe.
It’s soft and yeasty and unlike any other gluten free recipe you’ve seen or tried!
So, drumroll please…. 🥁
The November Gluten Free Baking Challenge Recipe is ….
Gluten Free Dinner Rolls!
This month, the Gluten Free Baking Club had to choose between gluten free dinner rolls, gluten free pumpkin cupcakes, and gluten free sugar cookies. The clear winner was gluten free rolls. Perfect timing too because I’m sure you’ll all want these rolls on your table for Thanksgiving!
However, if you’ve never made my roll recipe before, I highly suggest making the original. If you’ve made the original already, feel free to branch out with the flavored versions!
Tips for Making Gluten Free Yeast Rolls
- Be sure to read my original post for these Gluten Free Dinner Rolls. The post includes a video, step-by-step photos, and a detailed list of necessary ingredients and equipment. Click here for the gluten free dinner roll recipe and detailed post.
- Don’t be intimidated by the list of gluten free flours. They’re the same flours that I use to make my Nightshade Free Gluten Free Flour Mix plus a little bit of sorghum flour. The unique mixture of flours and the amounts is what makes these rolls different (and better!) than any gluten free roll recipe you’ve tried before!
- Using a stand mixer in this recipe is key. You need the power of the mixer to beat the dough, this is not a recipe that will work well mixing by hand or with a hand mixer.
- Don’t be afraid to work with the dough. This dough is meant to be shaped and rolled into balls with your hands. I even squish the dough a bit in my hands, like play dough, and toss it back and forth between my hands before rolling into a ball. It makes it easier to get a nice smooth ball of dough.
- Be sure your yeast has the proper amount of time to bloom. I let my yeast bloom (or foam up) for about 15 minutes before adding the rest of the ingredients to make the dough. If your yeast doesn’t foam up, it’s no longer good and your rolls won’t rise.
- Read the entire recipe before starting. This is something you should do before starting any recipe, but it’s really, really important to do when you’re working with yeast dough.
Can I Make This Recipe Dairy Free?
Yes! There are dairy free substitutions listed right in the recipe notes.
Can I Make these Gluten Free Rolls Without Eggs?
I’ve had readers let me know they’ve successfully made these gluten free rolls without the egg. In place of the egg, they used a flax egg.
FYI, the flax egg substitute also works in my gluten free cinnamon rolls!
Can I Freeze These Gluten Free Dinner Rolls?
You absolutely can freeze these rolls! Bake them as the recipe calls for then cool the rolls to room temperature. Once the rolls are room temperature, wrap them in foil and then place them in a freezer bag. Freeze up to 3 months.
To reheat frozen rolls, wrap the desired number of rolls you’re heating in aluminum foil. Heat at 400ºF until warmed all the way through, about 10-15 minutes.
Where To Share Your Photos
Share your photos to one or more, mentioned below. Only one is required as an entry for the giveaway so don’t feel like you need to share everywhere!
Instagram – Share your photo of the Gluten Free Baking Challenge recipe to your public Instagram account. (If it’s a private account, I won’t be able to see it.)
- To qualify, you must use the #gfbakingchallenge and tag @whattheforkfoodblog
- Then, you must enter the link to your Instagram post in the giveaway form below.
Facebook Group – If you’re a member of the Gluten Free Baking Club Facebook group, you can post your image there.
- To qualify for the prize, include the #gfbakingchallenge in your post!
- Once your post is approved, grab the link and to the post and enter it into the giveaway form below.
- Click here to request to join the group.
- Facebook Page – Share your photo to my What The Fork Food Blog Facebook page with the official baking challenge hashtag, #gfbakingchallenge then enter the link to your post into the giveaway form below the recipe.
The November Gluten Free Baking Challenge Prize
This month’s gluten free baking challenge prize is a $50 Amazon eGift Card. Please note, your chance of winning the challenge prize has nothing to do with photo quality. Winner will be randomly drawn from the giveaway form. There will be additional entries to increase your chances of winning.
To be eligible for the prize, you must use the entry form to enter. The giveaway form is located at the end of this post directly after the recipe. All winning entries will be verified and winners will be contacted by email.
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love gluten free baking recipes, be sure to follow me on social media so you never miss a post:
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon granulated sugar
- 1/2 cup milk (heated to 105-110 degrees) - see notes for dairy free
- 55 grams white rice flour (about 1/3 cup)
- 50 grams brown rice flour (about 1/3 cup)
- 65 grams Arrowroot (about 1/2 cup)
- 30 grams tapioca flour (about 1/4 cup)
- 16 grams sweet white sorghum flour (2 tablespoons)
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons honey
- 1 large egg, room temperature
- 3 Tablespoons avocado oil
- 3 Tablespoons butter
- Preheat oven to 350 degrees and grease a 8x4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray). Set aside.
- Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
- Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to medium bowl. Whisk well to combine.
- When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
- Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute.
- Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap). Sprinkle the top of the dough with additional gluten free flour and use a knife to cut the dough into 8 equal pieces.
- Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls - DUST YOUR HANDS WITH FLOUR EACH TIME.
- Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.
- After rising, brush the tops of the rolls with 1 tablespoon of melted butter before baking. Then bake for 20-24 minutes (depending on your oven). Mine bake in 20 minutes. After baking, brush with 1 more tablespoon of melted butter and then remove from the pan and serve hot or warm.
- For Dairy Free, use unsweetened coconut milk in place of the milk. Brush the pan with oil instead of using butter and brush the rolls with a small amount of oil instead of butter (optional).
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KitchenAid 5-Qt. Stand Mixer
Etekcity Kitchen Food Scale Small Digital Multifunction Scale, Back-lit LCD Display, 0.04oz/1g Increment, 11 lb 5 kg, Food Grade 304 Stainless Steel (Batteries Included)
Silicone Baking Utensils, Acacia Hard Wood Handle
ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for BBQ Grill Smoker Deep Fry Oil Thermometer
USA Pan 1140LF Bakeware Aluminized Steel 1 Pound Loaf Pan, Small, Silver
Checkered Chef Cooling Rack Baking Rack. Stainless Steel Oven and Dishwasher Safe. Fits Half Sheet Cookie Pan
Amount Per Serving: Calories: 199 Total Fat: 11g Saturated Fat: 4g Cholesterol: 36mg Sodium: 155mg Fiber: 1g Sugar: 5g Protein: 3g
Original article: November Gluten Free Baking Challenge 2019
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