Light and fluffy Dairy and Gluten Free Yeast Free Bread Rolls… Yes. Really! Super-easy recipe to make perfect little dinner rolls.
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The story behind my Dairy And Gluten Free Yeast Free Bread Rolls
My Gluten Free Yeast Free Bread Rolls were developed back in 2014. And like so many recipes on Gluten Free Alchemist they were created in response to a plea from a friend with a dietary dilemma.
A few days previously, I discovered this friend had been advised to cut both dairy and yeast out of her diet. She was already gluten free! An obvious challenge for anyone, but in particular, she was struggling to find any edible bread or suitable alternative. Could I help? You bet!
Never one to avoid a challenge, my response was an instant ‘leave it with me…’
Was I totally bonkers? Can you actually, possibly, ever produce decent gluten free, dairy free, yeast free bread? It turns out, yes you can! Really! And the softness and lightness of the resulting rolls was shockingly good.
Why make Gluten Free Yeast Free Bread Rolls rather than a big loaf?
The obvious choice for yeast free bread is usually Soda Bread. But particularly when made gluten free, it can be quite dense, or have a texture more like cake than bread. This is not soda bread. But… Nonetheless, making bread rolls allows the dough to rise better, as there is less weight to contend with. But it also means the rolls can be frozen as easy individual portions… Great for grabbing fresh as and when needed and perfect for countering the potential short shelf-life that is so common with gluten free bread.
When I create a recipe though, texture is key. And making rolls would guarantee a greater chance of making an alternative with a bread texture.
Are there any ‘strange’ ingredients in these Yeast Free Dinner Rolls?
It was also important in developing a gluten free yeast free bread recipe to use ingredients that were easy to source. Gluten free flours can be quite baffling, especially to the uninitiated GF baker. And although gluten free bread generally benefits from carefully-picked wholesome protein flours both for texture and flavour, these rolls needed to be simple.
So, in answer to the question. No… there are no strange ingredients in these rather specialised bread rolls… I used my Gluten Free Alchemist Blend A flour to make them. However, an alternative no xanthan blend, such as Doves Freee basic white flour blend should be a good substitute. Some additional tapioca starch will be required regardless, to get the right bread texture.
Other than flour, the usual suspects are present… Some xanthan gum to bind, raising agents in the form of baking powder and bicarbonate of soda, eggs, dairy free milk and yoghurt, a little oil, seasoning, vinegar and honey.
Do these rolls really have a texture like bread?
These Gluten Free Yeast Free Bread Rolls are incredibly light and fluffy. Okay… The lovely yeasty smell when baking may be missing, but what they lack in aroma, they more than make up for in ‘breadiness’.
They are perfect straight out of the oven, warm and smothered in butter (in itself rare for a gluten-free bread). And best eaten (or frozen) the day they are made. However… while they do lose some of their moistness, if stored in an airtight container, they are still amazingly soft and fresh a couple of days later.
And the taste test? My daughter wolfed down three in a row, complained that I had made them for someone else and made me promise that I would bake them for her next time as they were ‘sooooo good’…
But most importantly, I had a happy friend! The excitement of dairy and gluten free yeast free bread which was not rock hard and which tasted great was a job well done.
Have you made Gluten Free Yeast Free Bread Rolls?
While I’m well aware that dairy and gluten free yeast free bread rolls may be a bit ‘niche’, if you do make them let me know. I suspect that if you need to make them, you have already had a hard time sourcing anything that resembles bread. So, I’d love to know whether they have brought you any happiness.
But even if you don’t have to eat bread rolls which are this specific, I thoroughly recommend them as a quick, easy and delicious bread bake. They make perfect little soft dinner rolls and are super-easy to whip up using a muffin tin.
For lots of other baking inspiration, check out our inspiring Gluten Free Recipe Book Index. Put your feet up, grab a cuppa and have a browse.
Gluten Free Yeast Free Bread Rolls (also dairy free)
- muffin tins
- Kitchen scales
- measuring spoons
- Mixing bowls
- electric whisk
- Large mixing spoon or spatula
- small silicone spatula or flat knife
- wire rack
- 200 g plain gluten free flour blend I use GFA Mix A (See NOTES)
- 50 g tapioca starch
- 1½ tsp baking powder gluten free
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 1¼ tsp xanthan gum
- 2 large eggs room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp almond milk or rice or soya milk
- 250 ml dairy free yoghurt eg. soya yoghurt
- 60 ml sunflower oil
- 1 tsp cider or white wine vinegar
- ½ tsp honey
- Sesame seeds to sprinkle on top
- You will need a non-stick 12 hole muffin pan (and maybe a spare tin for any remaining batter), which should not require any greasing, unless it has lost its non-stickness.
- Pre-heat the oven to 180 C/ 350 F/Gas 4.
- Weigh and mix together all the dry ingredients, making sure they are fully broken down and well-combined. Set aside. (TIP: Weigh into an airtight container and shake vigorously).
- Measure all the wet ingredients into a large mixing bowl and whisk together until completely amalgamated and airy.
- Add the dry ingredients to the bowl and gently fold into the wet mixture until you have a sticky thick batter. Be careful not to over mix.
- Spoon into the muffin tin holes filling each to about two-thirds full.
- Smooth the tops with the back of a damp teaspoon.
- If you have any mixture left and no remaining space in the tin, place a piece of baking paper on a baking tray and make a small pile with the remaining mixture (it will still rise into a bread roll, but will not have a uniform shape).
- Bake straight away for 20 to 25 minutes, until a knife inserted into the centre comes out clean.
- Remove from the oven and use a small silicone spatula or flat knife to slide and release each muffin from the tin.
- Place on a wire rack to cool. Delicious eaten warm.
- Store in an airtight container for up to 2 days or freeze as soon as possible.
© 2019-2021 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