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!
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.