These gluten free bread rolls are super soft and fluffy. Why not serve them alongside Thanksgiving dinner? Or with some chia seed jam for an easy breakfast. They’re super easy to make and no one will even know they’re gluten free, egg free and vegan!
Gluten free bread rolls for the love of bread
One of the best things about working on cruise ships for seven years was being able to travel the world. I’m pretty sure my travels had a huge part in shaping the foodie I am today since I made it my mission to sample the local cuisine in every port of call.
One thing I always noticed when dining out in European ports was that meals were almost always accompanied by a bread basket. In France it was crusty french baguettes, in Germany pretzels, in Scandinavia it was usually a dark hearty grain bread like rye.
Back home in the Caribbean we don’t eat bread with a main meal. Bread is reserved for sandwiches. When I moved to Hungary I became a real bread lover eating bread in some form with almost every meal.
Freezer friendly gluten free bread rolls
Now that I have changed my eating habits I sometimes can’t believe how much bread I ate. That said I still like to have bread in my freezer at all times. Because I never know when I will cook up a nice hearty soup or if i’ll be in the mood for a continental style breakfast. Those times a gluten free bread roll is a must.
Gluten free bread rolls flour
I used Schar bread mix B flour. In North America I believe this flour mix is called Schar Naturally Gluten-Free Classic White Bread Mix
If you do experiment with an alternative mix be sure to let me know how it turned out.
Muffin tin gluten free bread rolls
Have you ever baked bread in a muffin tin? I have found that when baking gluten free bread the baking vessel of choice is very important. Bread turns out much better when it’s ‘contained’ So far I’m loving the Lekue bread makers for baguettes, banana bread and loaves but muffin tins and even cake pans are also a good choice.
Gluten free bread rolls with an Omega boost
I’ve been wanting to bake a seeded bread for sometime now. I usually dust the tops of my bread with Omega Seed Sprinkles but they never seem to stay on. I wonder if it’s because I don’t / can’t use an egg wash? If you have a solution please let me know in the comment section. This time round I put the Omega Seed Sprinkles into the dough and I am very pleased with the result.
How to enjoy your gluten free bread rolls
- These gluten free dinner rolls make excellent buns for mini sliders and sandwiches.
- They’re just the perfect bite and a half sized for taking on trips as well.
- My daughter often takes them to school for her almuerzo (elevensees)
- With Thanksgiving just around the corner I imagine they would complete your gluten free holiday table.
Give them a try and if you do please let me know how you liked them.
gluten free bread rolls
Ingredients
Dry
- 3 cups Schar Bread Mix B
- 3/4 cup organic buckwheat flour
- 1 packet dry active yeast 5.5g / 2 teaspoons
- 3 tablespoons Omega Seed Sprinkles
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
Wet
- 1 3/4 cups sparkling water
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
Instructions
- Combine the dry ingredients in a large mixing bowl and make a well in the middle
- Combine wet ingredients in a microwave safe bowl or jug. Nuke in the microwave on high for 30 seconds to one minute. The water should be warm not hot to the touch in order to activate the yeast.
- Pour wet ingredients into well.
- Mix with a wooden spoon or spatula until combined. The dough will be very sticky.
- Place dough on a floured surface.
- With well floured hands (I use brown rice flour) divide it into 12 pieces.
- Roll each piece to a round ball.
- Place each dough ball into a well oiled muffin tin.
- Brush the tops of rolls with olive oil and sprinkle on more seeds if desired.
- Cover with a kitchen cloth & place in a warm spot for 1 hour.
- After 1 hour preheat oven to 200ºC / 400ºF
- Bake for 25 mins
- Transfer bread to a wire cooling rack and leave to cool for at least 20 mins before serving.
- These buns are crusty. If you would like a soft crust cover the fresh out the oven buns with a damp kitchen towel.
Mmm! I’m going to have to give these a try. 🙂 Thanks so much for sharing them with us at Savoring Saturdays, Krystal! Hope to see you back this weekend!
Just popping back in to let you know that these were the most popular recipe linked up at last weekend’s Savoring Saturdays! Congrats, Krystal. 😉 We’ll all be featuring them this weekend!
Awesome sauce!!!!! Doing the happy dance over here!
Always a pleasure Raia!
Mmmm!! These rolls are perfect for a thanksgiving free of gluten!! They look so soft and pillowy:)
Thanks Bethany. Hope you get the chance to make them ?
Hi Krystal…Lucky YOU in Spain!!!
Anyway, I’ve looked and looked online, and cannot find the ingredients list for Schar Bread Mix B. Even Amazing Amazon didn’t have the information.
Very important to me to know before I order it….your bread(s) look amazing, can’t wait to try some.
Also, tried to subscribe to your blog, and it says problem loading page. Everything else is loading just fine/ suggestions?
Thanks, Valerie in lovely Colorado USA.
Hello Valerie! It appears the Schar bread flour is not available in the US. I just checked their website where you can enter your city to find products etc but came up blank.Sorry.I would suggest you try another gluten free flour mix using the same techniques I outlined in the recipe. You may need to tweak it a bit but that’s how it goes with gluten free baking. Test and tweak until in the end you will have a recipe you LOVE and can enjoy for life 🙂 Oh I see that you are now subscribed so all is well that ends well.Good luck!