Appetizers & Entrees, Biscuits, Quick Bread

Gluten Free Parmesan Rosemary Rolls

rpic_20170623182114_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

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Ingredients

  • 1 C. plus 2 Tbsp. rice flour
  • 1 C. sorghum, buckwheat, or millet flour
  • 1 C. Clabber Girl® Corn Starch
  • 1/2 C. tapioca starch
  • 1 Tbsp. xanthan gum
  • 1 tsp. salt
  • 1 1/2 C. warm water
  • 2 Tbsp. brown sugar
  • 1 package yeast (fast rising)
  • 1/4 C. olive oil
  • 2 eggs
  • 1/2 tsp. lemon juice
  • 2 Tbsp. Spice Islands® Rosemary (diced)
  • 1 C. grated Parmesan or provolone cheese (optional)

Directions

Position rack in center of oven and turn oven to warm setting for about 5 minutes then turn it off (warming will process will be utilized later to activate yeast).
Brush a muffin tin with butter (oil) or spray with non-stick spray like Baker’s Joy®, then dust the cavities with flour and tap out the excess.
In a large bowl, stir together both flours, corn starch, tapioca starch, xanthan gum, and salt.
In a medium bowl, add warm water and brown sugar, then stir until the sugar dissolves.
Add yeast, stir to incorporate then let sit until liquid becomes foamy.
Make a well in the center of the dry ingredients and stir in the yeast mixture, olive oil, eggs, lemon juice, rosemary, and cheese (if using).
Stir with a wooden spoon to form a thick muffin-like batter, not kneaded bread dough.
Divide the dough evenly among the prepared tin and place in the warmed oven to rise for about 1 hour.
Remove from the oven and then preheat oven to 375˚F.
Once oven reaches 375˚F, return the risen rolls and bake for about 18 – 20 minutes until golden and hollow sounding when thumped. Serve warm.

Gluten Free Parmesan Rosemary Rolls

rpic_20170623182114_lg

Prep Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

  • 1 C. plus 2 Tbsp. rice flour
  • 1 C. sorghum, buckwheat, or millet flour
  • 1 C. Clabber Girl® Corn Starch
  • 1/2 C. tapioca starch
  • 1 Tbsp. xanthan gum
  • 1 tsp. salt
  • 1 1/2 C. warm water
  • 2 Tbsp. brown sugar
  • 1 package yeast (fast rising)
  • 1/4 C. olive oil
  • 2 eggs
  • 1/2 tsp. lemon juice
  • 2 Tbsp. Spice Islands® Rosemary (diced)
  • 1 C. grated Parmesan or provolone cheese (optional)

Directions

Position rack in center of oven and turn oven to warm setting for about 5 minutes then turn it off (warming will process will be utilized later to activate yeast).
Brush a muffin tin with butter (oil) or spray with non-stick spray like Baker’s Joy®, then dust the cavities with flour and tap out the excess.
In a large bowl, stir together both flours, corn starch, tapioca starch, xanthan gum, and salt.
In a medium bowl, add warm water and brown sugar, then stir until the sugar dissolves.
Add yeast, stir to incorporate then let sit until liquid becomes foamy.
Make a well in the center of the dry ingredients and stir in the yeast mixture, olive oil, eggs, lemon juice, rosemary, and cheese (if using).
Stir with a wooden spoon to form a thick muffin-like batter, not kneaded bread dough.
Divide the dough evenly among the prepared tin and place in the warmed oven to rise for about 1 hour.
Remove from the oven and then preheat oven to 375˚F.
Once oven reaches 375˚F, return the risen rolls and bake for about 18 – 20 minutes until golden and hollow sounding when thumped. Serve warm.

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