Gluten-Free Bread and Challah Rolls Recipe

Posted on 7th of September, 2011 by Lévana

Not just gluten-free, but delicious and nutritious as well. This might well be the solution to your gluten-free bread cravings. Here’s all I ask if you want to pull this off perfectly: Don’t shape the dough into loaves. Rather, shape into rolls. There will be much less room to end up with a dried-out bread.

If you intend to explore with gluten-free baking more often, I urge you to look into Xanthan Gum: An emulsifier that will do in great part the job the gluten won’t be doing. Easy to use, dependable and widely available in health-foods stores.

If you don’t happen to have the milk powder on hand, replace some of the warm water with warm milk, dairy-free OK.

Ingredients:

1½ cups warm water

1 tablespoon dry yeast

1 tablespoon sugar or honey

3 cups gluten-free flour (teff, rice, millet, buckwheat, etc.)

1 cup tapioca flour

¼ cup flax meal (health food stores)

½ cup soy or rice milk powder

3 tablespoons olive oil

2 teaspoons xanthan gum

1 tablespoon salt

 Instructions:

Preheat the oven to 350°F. Mix the water, yeast, and sugar in a bowl and let the mixture foam. Add all remaining ingredients and knead 1 to 2 minutes. Let the mixture rest about 30 minutes.

Shape small rolls and place on a cookie sheet lined with foil or parchment (you will get about 2 dozen). Bake about 30 minutes until golden.

Note: Gluten-Free Challah Rolls: Again, you will do much better making rolls than making a whole challah, since this dough will not rise. Same dough as above, with an egg added, and 1/4 cup sugar or honey instead of 1 tablespoon.

Filed under: Bread Recipes, Gluten-Free Bread Recipes, Gluten-Free Challah Rolls Recipes, Kosher Recipes, Recipes, Xanthan Gum

10 Responses

1. Julie, on September 21, 2011 at 12:14 pm Said:

   Can I substitute milk powder with liquid soy or rice milk for this recipe? maybe use less water and then use milk instead? if yes, how much?

   Reply ↓
   • Lévana, on September 21, 2011 at 1:21 pm Said:

     Yes, sounds good. Do not exceed the amount of liquid given, and use milk and water in any combination, even all milk
2. Julie, on September 23, 2011 at 4:10 am Said:

   So I made them; they are delicious but the dough didn’t rise that much – did I mess up or was it not meant to rise much?

   Reply ↓
3. Lévana, on September 23, 2011 at 5:57 am Said:

   Julie this made me laugh: gluten-free DON’T rise: how could they, with no gluten?

   Reply ↓
4. Julie, on September 23, 2011 at 4:33 pm Said:

   Ahh I thought the yeast makes it rise! Then they came out perfect with rice flour and I used unsweetened almond milk :)
   I recommend this recipe!!! 3 of my friends tried it already

   Reply ↓
5. Lévana, on September 23, 2011 at 11:09 pm Said:

   You are right, the fact that there is yeast suggests they might rise, but with the total absence of gluten they’re not rising anywhere. The inclusion of yeast still insures the fermented flavor we like in bread. I make pizza with this dough as well, and it’s delicious.

   Reply ↓
6. Rita, on January 20, 2012 at 9:09 am Said:

   So, when you used unsweetened almond milk did you use a 1/2 cup?

   Reply ↓
   • Lévana, on February 1, 2012 at 12:10 pm Said:

     yes this is fine!
7. Debra Etelson, on July 24, 2012 at 1:51 pm Said:

   If I am using King Arthur’s GF multi-purpose flour should I use 4 cups instead of 3 cups of 1 cup tapioca?

   Reply ↓
   • Lévana, on July 24, 2012 at 2:55 pm Said:

     So sorry I don’t understand this: If you are NOT making Gluten-Free Challah rolls, ignore this recipe, and simply follow the recipe for regular Challah http://www.levanacooks.com/secrets-of-good-whole-grain-baking-with-recipes/