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).