There are times along this gluten free road that I really, really envy the kids. A lot. When dinner time comes around and I serve soup, that would be about the time. I miss tearing into a nice slice of buttered gluten free bread and dunking it into my soup.
These gluten free garlic parmesan dinner rolls have helped ease that pain. Easy to make and delicious! I don't envy them anymore. They taste exactly like regular gluten filled rolls and offer plenty of flavor. They are also amazing gluten free dinner rolls, soup rolls or even sandwich rolls.
I'm not going to lie. Tomorrow these rolls will have ham and some mayo wedged into them for my lunch. I often have to eat at my desk and work through the lunch hour. I have kids running in and out of my office. They are always wanting to know what I am eating. When I tell them I'm eating gluten free rolls, they crinkle their noses in disgust. I've learned if you just say "gluten free" you can pretty much guarantee that nobody will touch your food or want to try it. It works with my kids all the time. And now it's been tried and tested on all my school kids.
Except for one kid. Dubbed my "foodie frequent flyer" this kid has turned me onto some of the best gluten free foods. He also has food allergies and "forgets" and eats foods he shouldn't. He ends up with a stomachache and a trip to my office. He and I chat food from time to time and he's raved about brands his Mom buys. Everytime I have these rolls he raves over how "bread like" they look. I would absolutely agree. And the taste is very bread like too. I don't feel envious at all!
these are really some of the easiest, best tasting rolls you will enjoy.
Ingredients
- 1 ¾ cups almond flour
- 1 cup gluten free flour blend (do not use straight coconut flour. I use Bob's Red Mill 1:1 Baking flour or Namaste flour blend)
- 1 ½ tsp. xanthan gum
- 2 tsp instant yeast
- ¼ cup sugar
- 1 tsp salt
- 1 cup warm water (105-110°)
- 2 tbsp butter, coconut oil or dairy free butter, melted
- 1 egg
- 1 tsp apple cider vinegar (regular vinegar can be substituted in a pinch)
- 1 tbsp dried parsley or rosemary
- ¼ cup parmesan cheese (plus more for sprinkling)
- 3 cloves garlic, minced
Instructions
- In the mixing bowl of your mixer (or your food processor attached with the dough blade), mix together flour, xanthan gum, instant yeast, sugar, and salt. If using a food processor pulse grind several times until mixed together.
- Add in the water, melted butter or oil, egg, apple cider vinegar, parsley or rosemary, cheese and garlic. If using a mixer, mix on medium speed for 2-3 minutes. If mixing in a food processor, mix continously for 30-45 seconds. The dough will be sticky.
- Lightly grease and flour 12 muffin cups. (This batter will make approximately 12 jumbo muffins and 18-24 regular muffins) Fill each muffin cup with approximately ¼ cup of batter (for regular sized muffins and about ⅓ cup of dough for jumbo sized). Press and smooth the top of the dough in the pan with fingers that are slightly damp from dipping in water. Allow dough to rise for 30-45 minutes.
- During the last few minutes of the dough rising, preheat the oven to 400 degrees. Sprinkle a little bit of parmesan cheese over the top of the muffins. Once oven is heated, bake muffins at 400 degrees for 18-24 minutes or until cheese is browned and muffins are cooked to an internal temperature of approximately 200 degrees.
- Remove from oven and serve rolls warmed or allow to cool.
- Extra muffins can be frozen in an airtight container or Ziploc freezer bag for up to one month.
Recipe inspired by My Gluten Free Kitchen
The food processor used here is the Hamilton Beach Professional 14 Cup Dicing Food Processor. I was given one to try and review. All opinions of the product are my own. The food processor can be purchased on Amazon.com
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