These gluten free garlic herb dinner rolls are bursting with flavor! They’re crusty on the outside, soft and fluffy on the inside.
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.
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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!
PIN for Later
Let’s break bread my friends!
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- 3 cups / 400g Schar Bread Mix B or Bob's Red Mill 1-1 Baking Flour
- ¾ cup /100g buckwheat flour
- 1 packet dry active yeast (5.5g / 2 teaspoons)
- 1 tablespoon Provencal Herbs
- ½ teaspoon psyllium husk powder
- ½ teaspoon salt
- 1 ¾ cup /415ml sparkling water
- 1 tablespoon maple syrup or honey
- 2 tablespoons olive oil
- 1 garlic head minced
- 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.