Gluten-Free Artisan Crusty Dinner Rolls

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Average Rating: 4 | Rated By: 1 users

This gluten-free dinner roll recipe is super easy to make. I baked the rolls in a cast iron skillet which is what makes them evenly crispy on the outside and soft in the middle. In this recipe, I used amaranth flour which is what gives them earthy nutty flavour. Amaranth has more protein than other grains, lowers cholesterol, is high in calcium, eliminates varicose veins and aids in weight management. You can find more information on amaranth here ->


  • 1 1/2 cups white rice flour
  • 1/2 cup amaranth flour
  • 1 Tbsp. Ground flaxseed
  • 1 Tbsp. Nutritional yeast, adds a subtle cheesy flavour (optional)
  • 2 1/2 tsp. Instant yeast
  • 1 1/2 tsp. Xanthan gum
  • 1 tsp. Pure sea salt
  • 1 1/4 cup warm water
  • 3 Tbsp. Extra virgin olive oil, plus some for brushing
  • 1 Tbsp. Pure maple syrup
  • 1 large egg, at room temperature or for vegan option us egg substitute
  • 1 tsp. Apple cider vinegar
  • Instructions

  • In a large bowl of an electric mixer, mix flour, flaxseed, nutritional yeast, instant yeast, xanthan gum and salt
  • With the mixer running on low speed, add in the water, olive oil, maple syrup, egg and vinegar. Mix on medium speed for 4 minutes
  • Spray a 10-inch cast iron skillet with cooking spray or brush with olive oil. Spray an ice-cream scoop or a 2-inch scoop with cooking oil and scoop mounds into the pan. Start with one in the middle and then side by side around the pan. The rolls should be barely touching. I made 10 rolls but if you wish you can make them a bit bigger and make 8 rolls and bake for a little more time
  • Using a pastry brush, brush the balls on top and sides. Cover with a towel and let rise in a warm place for 2 hours
  • Preheat oven to 400 F and bake for 30 minutes. Flip the rolls over and bake for 5 more minutes
  • Note: if you are not using a cast iron skillet allow for few more minutes of baking time

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