I don’t know about you, but one of my favorite parts of Thanksgiving dinner is a nice batch of yummy yeast rolls accompanying the main dish. When one of our daughters had to remove gluten from her diet, I thought that would be the end of the rolls tradition in our house because we didn’t want to exclude her from the fun.
Thankfully we found this recipe, tweaked it a little, and it has been a great standard at our house.
We hope that you will enjoy it this Thanksgiving or with any meal you make!
Gluten-Free Thanksgiving Rolls
Preheat oven to 350 degrees.
- 1 1/2 cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon white sugar
- 1 (.25 ounce) package rapid rise yeast
- 3 large eggs
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon apple cider vinegar
- 2 1/2 cups gluten-free all purpose baking flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
Stir the first three ingredients together until the yeast is incorporated and forms a foam. This will take about five minutes.
In a separate bowl combine the wet ingredients and in the third bowl combine all of the dry ingredients. Mix the yeast mixture into the dry ingredients and when that is done, slowly incorporate the wet ingredients. Beat together for about five minutes until sticky dough is formed. Cover with plastic wrap or a tea towel that is damp with hot water and set it aside for about 40 minutes to rise.
Split the dough into 12 rolls and set into a greased baking dish. Bake at 350 for 30-40 minutes or until the tops are golden brown. You can baste the top with melted butter right when you take them out for added flavor.