GF Super Soft Dinner Rolls

This is the best gluten free recipe in terms of white bread texture ! It’s light, fluffy and it’s so amazing, the Gluten Free & MORE! Magazine posted Carol Kicinski’s GF Super Soft Dinner Roll recipe on their web site.  You won’t have to substitute a single thing, albeit she offers an egg-free version.  You can use any kind of Milk.  I used a can of Coconut Milk and Unsweetened Almond Milk.  I’ve had success with both hand and machine mixing.  

Just like Jamie Oliver’s GF Yorkies, the key is White Rice Flour and Glutinous Rice Flour which can be bought at most retailers or online. The Erawan Rice and Tapioca Flours at my local Asian grocery store are only $1.50 for 400 grams.

Download the PDF for GF Super Soft Dinner Rolls

The recipe yields 24 rolls.  I filled 2 large silicone muffin trays, so my 12 rolls are twice as big!  My Kitchen Aid oven has a bread proofing setting.  I don’t cover them as they double in height.  After they rise,  remove from the oven.  Crank up to 375 degrees and set it for 18 minutes.  If it gets too dark, just tent with foil.

After they cool for 15 minutes you can wrap it up, store and reheat in a 350 degree oven.  Its odd that this recipe uses 2 Tbsp Yeast and 1 Tbsp Baking Powder…which can be next to impossible to buy in stores or on-line during the COVID-19 crisis.  I’ve had success substituting half the Yeast with 100 grams of Wild Yeast Starter (similar to Sour Dough Starter). 

GF Yorkshire Pudding

Jamie Oliver’s recipe piqued my interest as it had two types of Rice Flour and special ingredient, Pectin.  I found GF Yorkshire Pudding a great gluten free replacement for the old Joy of Cooking standby.   I’ve great big Yorkies using a large muffin tin, but for that WOW Factor, I used this Chicago Metallic Professional 6 Cup Popover Pan with Armor-Glide Coating.

If it gets hectic in the kitchen and can’t be bothered to turn down the oven twice as Jamie suggests, setting the Yorkies at 450 degrees for 20 minutes works as long as the oil is smokin’ hot when you start.

TIPS

• Make the batter a day in advance, otherwise, several hours in advance.
  • Check out the Science of Yorkies complete with the Why and the Pictures of the baking results using different types of milk, batter temperatures etc.
• Heat the Oil for 5 minutes before you add the batter.  It should bubble up…if not, you may have to increase the baking time
• Pierce the Yorkies with a toothpick if you cannot serve them right away.  It lets the steam escape without collapsing.
• Use your choice of Milk, Unsweetened Almond Milk or Coconut Milk