Gluten-Free French Dinner Rolls
These rolls are best when eaten within 2 days. To crisp and freshen, place the rolls in a preheated oven (350°F) for 5 minutes. They will keep up to 2 months in the freezer. To freeze, wrap them tightly in plastic wrap and again in foil.
MAKES 12 ROLLS.
3 cups High-Protein Flour Blend
2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons sugar
1 tablespoon active dry yeast
1–2 teaspoons dried rosemary, dill or herb of choice, optional
1 tablespoon olive oil
1½ cups warm water (110°F -120°F)
1. Line a large cookie sheet with parchment paper and lightly spray with oil.
2. Sift flour blend, xanthan gum, salt and sugar into a large mixing bowl. Add yeast and herbs. Mix to incorporate ingredients.
3. Blend olive oil and warm water (110°F -120°F) into dry ingredients and mix on high speed for 4 minutes.
4. Using a large ice cream scoop (approximately ¼ cup capacity), scoop 12 balls of dough, well spaced, onto prepared cookie sheet.
5. Cover lightly and let dough rise in a warm place for 30 minutes.
6. Preheat oven to 400°F.
7. Place cookie sheet in preheated oven and bake for 20 minutes. When finished, rolls will sound hollow when tapped and register between 200°F and 220°F on an instant read thermometer.
For Egg-Free Crusty Dinner Rolls, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until slightly thickened. Then add to recipe in step 4 to replace 2 eggs. NOTE: Egg-free dough may take up to 45 minutes to double in size while rising.
Each roll contains 65 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 196mg sodium, 12g carbohydrate, 1g fiber, 3g sugars, 1g protein, 8 Est GL.
Recipe by contributor Diane Kittle.