UNBELIEVABLE Wholemeal Artisan Gluten Free Rolls. Soft, wholesome, delicious, easy to make… AND they stay fresh. Ssshh! Don’t tell anyone they’re gluten free. (Optional dairy free recipe)
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My Wholemeal Artisan Gluten Free Rolls – A recipe shared with love…
It is hard to express how excited I am sharing these UNBELIEVABLE Wholemeal Artisan Gluten Free Rolls. They are a huge achievement to my bread hall of fame. And something I thought would only ever be a dream… But I’ve done it! Bread rolls that are soft, wholesome, delicious and actually shapable! Although I had success with piping gluten free dough for my Beautiful Bread Bouquet, this is another level… This dough can be plaited, twisted, knotted, pinwheeled or just plain rolled into buns. Really!
So today… I offer my artisan gluten free rolls to the gluten free community. For anyone making them (the recipe is actually really easy), they promise gluten free brown bread roll heaven. Because these are the rolls you have watched jealously being offered to gluten-eating friends in restaurants… but with one simple difference. These artisan dinner rolls are safe for you to eat.
Why these Artisan Gluten Free Rolls stand out from the crowd
Type ‘gluten free bread rolls’ into any search engine and it will spit out a list of (usually white) round rolls, many of which have had to be baked squished together to hold them up. Most have a texture that looks denser than we would wish for. And many recipes come with ‘disclaiming’ text that they should be eaten ‘on the day of baking’ or thereafter ‘refreshed’, because they will have otherwise gone too hard to eat with any joy.
So, what makes my artisan gluten free rolls different?
- Most importantly… They have the texture and flavour of REAL wholemeal bread. They’ve been tested on wheat-eaters who actually PREFER them to standard wholemeal. At Gluten Free Alchemist, there is never any compromise on taste or texture.
- They stay soft enough to eat for a few days without either ‘refreshing’ or toasting. I ate one today that was 3 days old, simply sliced and buttered and it was still shockingly good.
- These gluten free rolls are good for you! Unlike most of the white variations out there, this recipe uses wholegrain flours that not only taste like bread, but contain the full range of nutrients. And they are rice-free, so no risk of arsenic content either.
- And… Unlike most gluten free bread dough, these rolls can be shaped into beautiful dinner rolls. Yet there is absolutely no compromise on texture. Gluten free artisan rolls with style and substance.
Can I use a standard bag of gluten free flour blend to make wholemeal Artisan Gluten Free Rolls?
No. When making wholemeal Artisan Gluten Free Rolls, the flour you use matters. Standard commercial bags of gluten free white, brown or even ‘bread’ flour do not offer the qualities needed for the flavour, texture, longevity or malleability achieved.
As such, the dough is made up of a handful of gluten free flours that have been balanced for protein, binding and structure, as well starch and stretch. And (of course) flavour and shelf-life. I make no apology. If you want good gluten free bread that tastes like bread, you have to work outside the box. Ultimately, I’ve done the hard work for you… All you need to do is bake and enjoy.
Can I make any flour substitutions to the gluten free dough?
As mentioned above, the flours you use matter when making these gluten free artisan bread rolls. And while I would always advise sticking closely to the recipe as written (that is how it has been developed and tested), I appreciate that for some of you, there may be a need to substitute the odd flour. This is usually because of health issues or inability to source a particular flour in the country where you live. To be as helpful as possible, the rolls have already been developed to two base recipes that offer some flexibility for dietary need…
The first uses my Gluten Free Alchemist Rice Free Blend B in combination with oats and additional tapioca flour. The second is oat-free (for my oat-intolerant and Australasian friends) and also corn-free (as I am aware corn-intolerance is an increasing issue for some of you). Both are amazing recipes. But I think I actually prefer the non-oat version of these rolls.
Beyond that, for anyone who is unable to tolerate buckwheat, use RECIPE 1 and substitute the buckwheat with an alternative such as oat or millet flour. Or for everything else, use the flour blending page to understand the various flours you might work with (protein or starch) and play with what you can source to find something that works well enough for you.
Can I substitute the ground psyllium husk or flax in gluten free bread rolls?
No. I don’t recommend making any substitution for either the psyllium husk or flax meal when making artisan gluten free rolls. The recipe relies on both for structure and texture and removing one or both will seriously impact the result. This includes the potential use of ground chia seed, which is unsuitable for the density it produces.
Can I make these artisan gluten free rolls dairy free and vegan?
The recipes offered can be easily made dairy free by simply using a dairy free milk alternative.
Unfortunately, at this time the recipe is not offered as a vegan option, although testing is underway to try and perfect an equivalent result.
For other basic ingredient substitutions (not flour), download my free Gluten Free Wholemeal Bread Recipe Substitution Guide. Although originally put together for my Best Gluten Free Brown Bread recipe, it applies equally well here.
What size eggs do I need to make this bread recipe?
When making Artisan Gluten Free Rolls, the size of the eggs you use is important. The recipe has been developed using UK large-sized eggs, which provide the right egg volume needed for success. However, depending on where in the world you live, your eggs may be labelled differently and may not be the same-equivalent size. To be sure you are using the right size eggs, check my International Egg Size and Weight Comparison Chart and/or weigh your eggs as advised in the recipe.
Recipe tips for the perfect Wholemeal Artisan Gluten Free Rolls
These Artisan Gluten Free Rolls are pretty easy to make. But there are still a few basic rules that should be followed to get the best out of the recipe…
Weigh the ingredients accurately
In addition to using the right flours and ingredients that have been tested to work well, it is best to weigh each correctly. Gluten free bread can be a picky beast and slight ingredient variations can make a big difference to the end result. I always use Dual Platform Scales, because they offer the option for weighing small ingredient amounts with complete accuracy.
Beat the dough batter thoroughly
It helps to use a machine with a dough hook when making gluten free wholemeal dough. And beat the ingredients very thoroughly. When you think you have beaten enough… scrape down the bowl and beat again!
For large amounts of dough (such as a double batch) I use my Kitchen Aid stand mixer. But for smaller amounts, a hand-held mixer with dough hooks is perfect.
Hydrate the psyllium husk and flours fully
Hydration matters! When making wholemeal artisan gluten free rolls, be sure to fully hydrate the psyllium husk and flours by allowing the mixture to stand for a full 10 minutes between the first and final beating. This will allow the dough to hold the moisture needed for texture and long-life. And will also enable the malleability needed to shape it.
Shaping the dough into Artisan Gluten Free Rolls
When the dough has been given the final beating, it will look like very thick porridge (see photo). It will not look like it is a dough that can be shaped. Trust me on this one and follow a couple of key tricks… including gloves and oil!
- Vinyl food gloves make the dough much easier to pick up and handle… Actually, I use them a lot when I bake things that need holding and shaping… From cookies to energy balls and Marzipan… To Pandebonos cheese rolls, Hot Cross Buns and Roti flat bread. And then I wash them thoroughly and re-use until they fall apart! But make sure the gloves you use are food safe… Sainsbury’s usually have them (the only UK supermarket I’ve found that does). And failing that, I get them from Amazon.
- Once the gloves are on… Drop a tiny amount of oil (I use olive oil) into the palm of one of the gloved hands and rub into both. This will make the dough super-easy to handle and mould without sticking. One drop will last for several buns… Then just use a tiny bit more as needed.
- The dough will come together into something more akin to bread dough when you pick it up and work it slightly. So, you can gently cut, shape and mould into the usual bread shapes. It won’t be as robust or as firm as wheat dough, but it holds well and is super-versatile to shaping.
- Shape the rolls onto a piece of good non-stick baking parchment. I swear by Lakeland Baking Parchment… No other make has ever worked as well for me (regardless of what I’m baking or making). Then carefully transfer to a lined baking tray ready to prove and bake.
Proving and baking Artisan Gluten Free Rolls
Proof the rolls in the same way as you would ‘normal’ bread… In a warm place, unrestricted and lightly draped in clingfilm (avoid cloth in case it sticks). Leave until it doubles in size (anywhere between 30 minutes to an hour +… depending on air temperature. I often give mine a boost if I’m in a hurry, by placing the tray over a steaming bowl of water.
And when it’s time to bake…. Make sure you add steam to the baking process. Simply pop an oven-proof dish into the base of the oven and once the oven is at full temperature (just before the bread goes in), fill the dish with boiling water from the kettle. If you have an oven which has a steam setting… Add a burst at the start, then after a further 5 and then 10 minutes.
How to store your wholemeal bread rolls
Like any home-baked bread (gluten free or otherwise), these artisan gluten free rolls are at their softest on the day of baking. However, unlike most gluten free bread, they will stay soft for a few days if well wrapped in an airtight bag at room temperature. Do not store in the fridge.
They are also great for freezing. Again, store in an airtight bag or container and freeze on the day of baking for best longevity.
If you prefer your bread toasted… These rolls make amazing toasted buns too.
Ready to make wholemeal Artisan Gluten Free Rolls?
And that’s it! All you need to make my wholemeal Artisan Gluten Free Rolls is shared. Now all you need is a little time and the right ingredients to make them.
And if you do… I’d LOVE to hear from you. Let me know how you found them by leaving a comment, rating the recipe or tagging me on social media with your epic photos. I’m out there on Facebook, Instagram, Pinterest and Twitter.
I truly hope you love them. You can even use the dough to make Gluten Free Pizza Rolls too!
And thanks (as always) for visiting Gluten Free Alchemist
Other Artisan Bread Recipes at Gluten Free Alchemist
** © 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Wholemeal Artisan Gluten Free Rolls – No Oat No Corn – Recipe 1
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- Oven
Ingredients
Dry Ingredients
- 100 g sorghum flour
- 100 g teff flour (I use white teff flour)
- 160 g tapioca starch
- 40 g buckwheat flour
- 40 g potato starch
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk (rough ground)
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
- edible seeds to sprinkle optional – (sunflower/poppy/pumpkin/sesame)
Instructions
To make the gluten free dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper.
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done (see photo in main blog post).
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge (see photo in main blog post).
Shaping the dough into rolls
- Lay a large piece of non-stick baking paper on the counter-top to work on.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Pull off a piece of the rough-looking dough (judging the size as the dough piece = about half of the intended roll size) and gently work it into a smooth piece of dough in your hand.
- Next shape the dough either into a bun shape (flatten slightly for burger buns), plaits, knot, twist or any other shape you love. (lightly re-oil hands as required)
- Carefully transfer the dough rolls as they are made onto the prepared baking sheets. Leave a reasonable gap between each for expansion when they rise.
- When all the dough is shaped, lightly drape a large piece of clingfilm over the top (be sure the rolls are not restricted) and place the trays in a warm place to prove for about 40 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash and (if using) sprinkle with edible seeds.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 14 and 18 minutes (approx)… possibly more depending on the size of rolls, until golden brown and hollow-sounding when tapped.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Wholemeal Artisan Gluten Free Rolls – With Oat Flour Recipe 2
Key equipment
- airtight container (to mix dry ingredients)
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- Oven
Ingredients
Dry Ingredients
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 60 g tapioca starch (additional to above)
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk (rough ground)
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
- edible seeds to sprinkle optional – (sunflower/poppy/pumpkin/sesame)
Instructions
To make the gluten free dough
- Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper.
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done (see photo in main blog post).
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge (see photo in main blog post).
Shaping the dough into rolls
- Lay a large piece of non-stick baking paper on the counter-top to work on.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Pull off a piece of the rough-looking dough (judging the size as the dough piece = about half of the intended roll size) and gently work it into a smooth piece of dough in your hand.
- Next shape the dough either into a bun shape (flatten slightly for burger buns), plaits, knot, twist or any other shape you love. (lightly re-oil hands as required)
- Carefully transfer the dough rolls as they are made onto the prepared baking sheets. Leave a reasonable gap between each for expansion when they rise.
- When all the dough is shaped, lightly drape a large piece of clingfilm over the top (be sure the rolls are not restricted) and place the trays in a warm place to prove for about 40 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash and (if using) sprinkle with edible seeds.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 14 and 18 minutes (approx)… possibly more depending on the size of rolls, until golden brown and hollow-sounding when tapped.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Artisan Gluten Free Rolls shared with
- Cook Blog Share 2021 Week 14 with Peachicks Bakery
- Fiesta Friday #376 with Angie and The Not So Creative Cook
- Cook Well Eat Well Live Well with Confessions of a Mother Runner
- Full Plate Thursday #532 with Miz Helen’s Country Cottage
- What’s for Dinner #311 with The Lazy Gastronome
- Sundays on Silverado #37 with the House on Silverado
- Create Bake Grow and Gather #465 with Shabby Art Boutique
Hi, is there anything I could replace the lemon juice with? I’m allergic to citrus (And new to gluten free baking so would appreciate some advice if there is an alternative.) Thanks!
Hi Mikaela
Yes… You can switch it for cider vinegar (best) or an alternative plain vinegar option (such as white wine vinegar). It’s the acidity that is needed rather than the citrus and helps the rise.
I hope that helps. Good luck with your gluten free baking journey. Shout if you need anything xx
These rolls are very good, even when I changed the recipe. I used my gf sourdough starter for part of the water and flour. Had to add more water, but they still came out very good. Thank you, T
Thank you Tei. You’re welcome.
It’s a lovely flexible dough, so I’m really pleased to hear they worked with a little sourdough too.
xx
Oh my…. what a great recipe! I made them yesterday and the buns are still soft next morning. I didn’t have buckwheat flour, so I used sorghum flour instead. Buns still came out well and tasted good. Thank you so much, Kate💕! Looking forward for more awesome recipes 😊
You are SO welcome Kelly. That’s exactly how they should be! If ‘normal’ bread stays fresh and soft, then so should ours. Really glad you loved the recipe. It’s a go to here to and the protein flours are definitely flexible to similar substitution xxx
Kate, I would like to try more recipes, esp cake and muffins. However, I am allergic to nuts. Do you have any suggestions for substitution? Thank you 😊
Hi Kelly
Although I haven’t tried them, some of the recipes will be open to using alternative flours, but it will be a case of trial and error. Any flour sub should be a higher protein option (rather than starchy rice etc) as the nuts offer structure which requires compensating. And you may need to add a little extra egg/butter as the nuts also offer moisture and natural oils.
There are some cakes, etc that don’t use nuts on the blog… If you can let me know what you are looking for, I’ll try and point you in the right direction xx
Hi Kate . You are the best ! The buns came out so well. I just have no words!! Thankyou so much !!
Hi Suni
I guess from this comment, you worked it out. 👏👏👏😁
Sometimes, you just have to give it a go!
Either way, you are SO welcome… Enjoy every bite xxx
Hi Kate I was looking for a gluten free bun and cane across your site . Love your details for the recipes . You have put so much effort ! Can I know for
Recipe 1
Can I substitute teff flour with equal amt of buckwheat flour / sorghum flour
For potato starch , can I replace with tapioca ?
I have only cracked one recipe till now for gluten free bread with xanthum gum on a website All other recipes I did came out very dense . Hoping this recipe will come out well !
Thankyou much in advance and appreciate your response
These rolls are awesome. I love the type of flours used. I often try with these flours, but egg free version. The rolls are lovely and gorgeous.
Thank you. Yes. They are delicious. Great that you make an egg-free version too xx
OMG!!! Another amazing recipe you truly are the gluten free bread queen! Thanks for sharing with #CookBlogShare 🙂
Ha ha! Thanks Midge. This recipe is the game-changer I wanted. Shapable, kneadable, soft crumb that stays fresh! xx
I am very eager to try these rolls. Which recipe do you prefer?
I wanted to thank you for including in your Note the flours to substitute for your Blend. I prefer to use the specific grains (I mill my own) and starches rather than a blend. I don’t buy commercial blends at all and have no interest in making my own blends to keep on hand because almost every recipe I try uses a different combo. Whenever a recipe calls for a homemade blend rather than specific flours, it requires that I calculate the proportions of each flour to use for the recipe. I’m not afraid of math, but it makes it a lot easier when you have already done the calculation!
Hi Sue
Welcome to Gluten Free Alchemist.
I don’t buy commercial blends either. I’ve yet to find any single one that works universally, so I work hard to blend for each recipe specifically and have developed my own two blends (that are shared on the Gluten Free Flours and Flour Blending Page… One whiter (which includes a portion of rice flour) and one without rice that is a balanced wholegrain blend) which work well on their own for some recipes.
As for the two roll recipes… Both are great, but (unusually for me) I actually prefer the one without oats. I would definitely try both though. They are a massive achievement for me and honestly have taken things to a whole new bread level. xx
Do let me know how you get on. It’s great to hear from a fellow flour blender! xx
I’m SO impressed with these gorgeous bread rolls … at last bread rolls that look and taste as good as the non-gf varieties … what a find after 20 years of longing for that home bakes taste!
Thank you SO much
Thank you SO much. You are so welcome.
I am never happy until I have achieved the best recipe I can… But these are my best ever bread achievement. I’m so happy you’ve made them and enjoyed them. It makes all the effort worth it xx
Wow, they look Amazing, Kate. Can’t wait to try the recipe out. Thank you
Thanks Helen. You’re in for a treat. These are beyond anything I could ever have hoped for. You genuinely would never know they are gluten free and I can hand on heart say that if they were served to me in a top restaurant (GF or not) I would be over-joyed xx
Those do look delicious! I love how you rolled and shaped them. I wish I could smell them too
Thank you Deborah. Yes… The kitchen always smells delicious when I bake them xx
YUM, looks so good! Thanks so much for linking up with me at the Unlimited Monthly Link Party 23. Pinned!
Thank you so much Dee. I am super-happy with them. Getting a good gluten free bread is always a massive achievement.. but good, soft, shaped rolls was beyond happy! xx