These gluten free garlic herb dinner rolls are bursting with flavor! They’re crusty on the outside, soft and fluffy on the inside.
Gluten Free Garlic Herb Dinner Rolls for special occasions
With Mother’s Day just around the corner I felt it’s a good time to share my ‘special occasion’ bread rolls. Even though I consider every day to be Mother’s Day I still make it a point to make this day special. These gluten free garlic herb dinner rolls will most definitely be making an appearance at our dinner table tonight. If there’s any left over I will make mini sandwiches for my daughter to take to school.
Gluten Free Garlic Herb Dinner Rolls
The recipe is basically the same as my gluten free bread rolls.Those were so good I decided to stick with the same measurements and just fancify them a bit. Making gluten free bread can be somewhat trying but these garlic herb dinner rolls come together quickly. I baked them in a round cake pan but have also had success baking them in a well oiled pyrex dish.
I hope you’ll give these gluten free garlic herb dinner rolls a try. Even if you’re not gluten free chances are you have a friend or family member who is. Besides these garlic herb dinner rolls are so delicious everyone will love them!
Happy Mother’s Day!
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Gluten Free Garlic Herb Dinner Rolls
Ingredients
Dry
- 3 cups Schar Bread Mix B or Bob's Red Mill 1-1 Baking Flour
- ¾ cup buckwheat flour
- 1 packet dry active yeast 5.5g / 2 teaspoons
- 1 tablespoon Provencal Herbs
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
Wet
- 1 ¾ cup sparkling water
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- 1 garlic head minced
Instructions
- Combine the dry ingredients in a large mixing bowl and make a well in the middle.
- Nuke water 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 water into well.
- Add the remaining wet ingredients.
- 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. Try to make even sized balls. I weighed each ball to 90g.
- Place each dough ball into a well oiled round cake tin.
- Brush the tops of rolls with olive oil.
- Cover with a kitchen cloth & place in a warm spot for 1 hour.
- After 1 hour preheat oven to 200ºC / 400ºF
- Bake for 20 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.
Oh, now these look good! I ALWAYS have my eyes peeled for gluten-free rolls, but I’ve never actually been able to pull on off. But these, these just look amazing. You can’t even tell they’re GF! Thanks so much for sharing, these will definitely be making an appearance in my house over the weekend as well <3
Hi Savannah, hope you like them. They’re one of my favourites!
All your breads are so beautiful. I love that you use buckwheat in this, too. 🙂 Thank you for sharing it at Savoring Saturdays, Krystal! 🙂
Ok just to clarify, 1 whole head of garlic and not just a clove ?? I LOVE Garlic, so 1 clove seems small amount and 1 head sounds yummy just don’t want to mess it up. So thought just better to clarify first. Thank you
haha Becky yes it’s one clove not a head but if you’re a huge garlic fan then go for it. I’m sure these garlic herb dinner rolls will be that more satisfying to you 🙂