Delicious & Easy Low-FODMAP Traditional Dinner Rolls Recipe; Gluten-free
January 4, 2018Printer Friendly Version
This is a low-FODMAP recipe for delicious, traditional dinner rolls. They are gluten-free and super easy. No need to roll out dough, or any fancy baking techniques. You can make these low-FODMAP dinner rolls in a regular muffin tin. Seriously! They are light as air and as good as any roll you have ever had before.
The rise for these low-FODMAP dinner rolls takes about 45 minutes, but the rest of the prep is done in half an hour. I am obsessed with this low-FODMAP dinner roll recipe.
You may also love my low-FODMAP Maple Egg Bread and low-FODMAP Copycat Cheddar Bay Biscuit recipes. Or check out over 300 more low-FODMAP recipes on the blog.
Be healthy and happy,
Rachel Pauls, MD
Delicious & Easy Low-FODMAP Traditional Dinner Rolls; Gluten-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 15 minutes
Rise time: 30-45 min
Bake time: 16-20 min depending on size of rolls (larger muffin pan with fewer rolls may take 20-24 minutes)
Bake 400 F
Equipment: 12 count muffin/cupcake pan or similar size square cupcake pan
Modified from “Gluten-free Baking Classics, 2nd Edition”, Annalise G Roberts.
- 2 cups Gluten-free Flour (I used Authentic Foods GF Classic Blend)
- not all gluten-free flours are created equal. I have tried others and had poor results, so if the recipe isn’t working, take a look at your flour
- you can check out my low-FODMAP bake off blog for more information!
- 1 & 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp unflavored gelatin powder (I used Knox)
- 2 TB sugar
- 2 & 1/4 tsp active dry yeast granules
- 2 large eggs, room temperature
- 3 TB melted butter, melted in microwave and slightly cooled
- can also use vegan margarine, such as Earth Balance for dairy-free version
- 3/4 cup & 2 TB low-FODMAP ‘sour milk’ or ‘buttermilk’, warmed to about 110 degrees F
- you will need to prepare this yourself
- mix 1 TB vinegar (can also use lemon juice) into the 3/4 cup plus 2 TB low-FODMAP milk
- this creates low-FODMAP ‘buttermilk’
- for this recipe I did not use almond milk, but this should work as well for a dairy-free version
- I used lactose-free 2% milk
- heat milk to about 110 degrees F
- I put mine in microwave for 2 minutes, stirring halfway through
- the warmth of the milk helps the yeast activate
- vegetable shortening for greasing
- sesame or poppy seeds for garnish, optional
- Grease your 12 cup muffin pan with vegetable shortening well, can dust with your flour also
- this recipe made 12 rolls for me, filling the pan sections 1/2 -2/3 full
- In the large bowl of a stand mixer, using the flat paddle, place all dry ingredients including your yeast and gelatin powder
- Mix together on low speed
- Add the warmed ‘buttermilk’ (‘sour milk’), eggs, melted butter quickly, and mix on medium until just combined
- Scrape down sides of the bowl, bottom and beaters and then turn speed to high for 3 minutes
- Scoop dough into the prepared muffin pan and sprinkle with poppy or sesame seeds if desired
- I used a large cookie scoop for this part
- Cover the pan with a cloth loosely and let the rolls sit in warm place for rise
- about 30-40 minutes
- the dough should reach about 1/2 inch from the pan top
- While these are rising- preheat oven to 400 F
- Once dough is ready, if desired, brush melted butter on top of rolls
- Place in the preheated oven, at the center on the middle rack
- Bake rolls for about 20 minutes, depending on size
- They should be golden on top when done
- Remove from oven, let stand about 5 minutes, then turn out gently using a small knife or spatula to loosen sides
- Cool on wire rack
- Once cool, these can be stored:
- wrap these well in plastic wrap, followed by aluminum foil
- place in the refrigerator for about 3 days
- these also freeze well
- Serve with your favorite spread, like low-FODMAP vegan margarine, low-FODMAP orange marmalade, or one of my recipes for low-FODMAP lemon curd, low-FODMAP pumpkin butter, or low-FODMAP strawberry coulis!
- These are so soft and light, it is amazing that they are low-FODMAP…
- So delicious I couldn’t stop at one!
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