What could be more fun than to gather a bunch of bloggers together to create a virtual Autumn Harvest Celebration, gluten-free style no less! Holidays are always a bit tricky for those of us who deal with food allergies, so I can guarantee you are going to love this post. Here you will find fabulous recipes from literally all over the world compiled together to create a wonderful holiday meal. My contribution is the gluten & diary-free honey-oat rolls. Being gluten-free all my life, this was one part of the holiday meal I wish I could have eaten. When my grandmother walked through the door with her homemade rolls, everyone couldn’t wait to sink their teeth into that tasty bread. So if you’ve missed biting into your grandma’s homemade rolls or long for the taste of a soft whole wheat roll but haven’t been able to find a good substitute, these gluten & dairy-free Honey-Oat Dinner Rolls are just the ticket! There are a few little secrets to creating the soft texture and delicious taste. One of the secrets is in the gluten-free beer, and don’t worry about the alcohol in the beer because it burns off during the cooking process. But what it leaves you with is a roll that rivals a whole wheat roll in taste and texture. Perfect for sopping up turkey gravy or lathering with a little honey butter.
Creating a new roll recipe isn’t easy, and trying to create it gluten & dairy free is difficult to say the least. I went through four trials before settling on this recipe. This to say, a lot of rolls ended up in my garbage, and for those of you who bake gluten & dairy-free, EEK! That gets expensive! So I guess you can be thankful I did the hard work for you. Actually, it’s a lot of fun being a recipe developer and thinking up different combinations to create the perfect recipe but it’s probably added a few grey hairs to my head before I end up settling on just the right ingredients.
With my first batch I used a combination of different flours, vegan butter, and quick-rise yeast. The taste was pretty good but they looked just like a biscuit, not a roll, and to me there is a difference. So back to the drawing board. The second batch, I don’t even know. Had I taken meds or something? They were so bad, I flipped them straight from the pan and into the garbage! Seriously, they looked like little hockey pucks and probably tasted the same. I don’t actually know, I didn’t try one. I nearly settled on the third batch. The taste was good, the texture was good, and I even got a decent rise out of them, but they weren’t over the top and I really wanted over the top. So the added changes came in a few ingredients; add gluten-free beer, oat flour, honey and a little molasses to try to produce a roll that tastes more like whole wheat. And you know what? I think I did.
For our Autumn Harvest Dinner from around the world CLICK HERE.
So drum roll please for my Gluten & Dairy-free Honey Oat Rolls…
Gluten & Dairy-free Honey-Oat Rolls
|Prep time||1 hour|
|Cook time||30 minutes|
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1 hour, 30 minutes
- 1 tablespoon Cider Vinegar
- 3 tablespoons Olive Oil (extra virgin)
- 2 tablespoons Molasses (preferably organic)
- 2 Large Eggs (reserve one egg for later)
- 3 tablespoons Honey (raw)
- 12oz Beer (gluten-free)
- 1 tablespoon Yeast (quick-rise)
- 1 cup Oat Flour (gluten-free)
- 1 cup White Rice Flour (Extra Fine)
- 1 cup Brown Rice Flour (Extra Fine)
- 3/4 cups Potato Starch
- 1/2 cup Tapioca Starch
- 2 tablespoons Teff Flour
- 1 tablespoon Psyllium Husk Powder (or xanthan gum)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoon Salt
|In a small bowl combine one egg, cider vinegar, molasses, and olive oil. Whip gently with a fork and set aside.|
|In a bowl or pan heat gluten-free beer to 120 degrees. Remove from heat and add honey. Stir until dissolved.|
|Add quick-rise yeast to beer mixture and allow to sit for yeast to bubble and proof.|
|In large mixing bowl add all dry ingredients. Stir until all dry ingredients are fully incorporated.|
|Add Liquid ingredients and beer/yeast ingredients to flour.|
|Mix on medium-high with paddle attachment for 4 minutes. Dough will be sticky.|
|Spray a 7x9" glass dish with non-stick spray.|
|Divide dough into eight equal parts.|
|Dip hand in water to handle dough and have it not stick to your hands. Flip dough ball back and forth between hands until it forms a smooth ball. Place it in dish. Repeat until all eight dough rolls have been formed.|
|Cover rolls with a very light tea towel or use paper towel. Set in a warm, non-drafty place to rise (approximately 45 min).|
|Preheat oven to 375 degrees while dough is rising.|
|Once rolls have doubled in size, whip last egg with a fork and add 2 tsp water. Gently spread egg mixture over the tops of the rolls with a baster. Place in preheated oven for 25-35 minutes, or until rolls are golden brown on top.|
I’m disappointed! We can’t do beer! My daughter can’t tolerate anything that has been fermented. Are you sure you don’t want to try again?
If I were to try again, I would replace the beer with seltzer water. I think the results would be similar. The taste might be slightly different, but I’m pretty sure it would work. Let me know if you try that.
Where do you find gluten free beer? Have you found it in grocery stores?
Yes, most chain stores carry it now but if not there, you can certainly find it at food co-ops or natural food stores.
I tried these for Thanksgiving and a few times before to get them “right”. They are yummy…we LOVED the taste. The size was more then any one of us wanted so I ended up making them into much smaller rolls and they turned out great too. Thank you. They will be on our Christmas Eve dinner table!!!
I am so happy you like them! And I’m glad you were able to finagle the recipe to make it work for you. 🙂