Soft GLUTEN-FREE Dinner Rolls + VEGAN

In today’s video, I’m going to show you just
how easy it is to bake some yeasted gluten-free and vegan bread rolls. That taste good! This recipe has two baking options; you can bake the rolls as
pull-apart or free-form rolls. We’re going to be taking my bread machine loaf dough recipe
and we’re simply going to be rolling them into smaller portions and
bake them in a dish in the oven. To begin, we need to prepare the yeast and then we’re going to be sifting
all the dry ingredients and then combining both. And then this dough does
need to rise so we’re going have to give it a few hours before we
proceed with rolling out the dough. Let’s get going! So here I have a bigger cup that I’m going to be combining
one cup of warm water with two teaspoons of active dry yeast and 2 tablespoons of psyllium husk
which I have left whole. If you’re using the powder you would just need to use a little bit less. We’re actually going to let this sit for about five minutes in order for
everything to gel and for the yeast to activate. The water is warm it is not hot
but it’s definitely not cold water so having water that slightly warmer will
make things much faster. I will make sure to include the right substitutes in the notes of this recipe they will be included below in the video description and as well in the actual recipe post. The combination of flours I use in this
recipe is actually really nice. I include some light flours, some starches and some seed flour. If you did not want to use seed flour another option could be
tiger nut flour or you could use nut flours if you’re not allergic. The first flour in this recipe is buckwheat flour and I have one cup but
I’m also including the weight of all these flours for you so as I create
more and more recipes I will do my best to include the weight of each not just
the measurement. We have half a cup of white rice flour half a cup of brown rice flour half a cup potato starch and half a cup of tapioca starch. Using one cup of starch in a recipe like this will make
everything much lighter. Oh, and let’s not forget I have, I believe that it was half
a cup of seed flour. and the tiger nut flour. The seed flour is much browner in colour but does really add some nice amazing flavours to this loaf or
any loaf for that matter! So it’s important to sift all the dry ingredients because some starches
and even some flours will have more little clumps and it’s better to get rid
of those as opposed to mixing them into your dough ingredients. If you prefer to weigh your ingredients you can sift them before or after you weigh them. So once that is sifted we are going to check on the yeast mixture I don’t know if you
can see this but the the texture is quite thick so the psyllium, if people are
wondering what it does in a bread recipe this is what helps to thicken and stick
your dough ingredients together in just a few minutes this has expanded
and created sort of like a gel this is what we’re gonna be putting in our bread recipe. It’s important to mix your dry ingredients too just to make sure that
everything is kind of well distributed throughout you don’t want little
clumps in here either. Once that is mixted. MIXED!
Did I say mix.ted? LOL That’s the French in me coming out! Once that is mixed, I forgot to add
the coconut sugar, but we are going to do that right now and another ingredient
that I left out that we’re going to add right away is the salt. You don’t want to leave out the
salt in a bread recipe because your bread is going
to taste really bland. In this recipe, we’re including 1/2 tablespoon of a good-quality sea salt. So I’m going to give that a mix,
so then we’re left with the plant milk which in today’s recipe, I’m adding homemade hemp milk which is made with hemp hearts and water—that’s it! So we’re going to go ahead and add the psyllium gel which was
mixed with water and yeast. We’re also going to just right away
add one cup of milk. The recipe for my loaf calls for one and
a quarter but I don’t want my rolls to be too wet so I’m going to try just one cup
with hopes that it is just enough and then we’re going to mix everything well
because I want that gel to be mixed in with the dry ingredients. Once everything is mixed super
well is when we’re just going to cover the bowl and let this dough rise for
a couple of hours. The recipe says from two to five hours but for today I think two hours might be enough. As of right now, I feel like the dough is
a little bit dry but I’m going to keep mixing I almost feel like using my hands
but I’m not going to do that. It’s very sticky but you know what maybe it’s perfect because well when I say sticky is very sticky stretchy but it might be
perfect for making rolls because I wanted to keep its shape if that makes sense. I don’t want to plop down the dough and then go super flat on me but
there’s a lot of dry flour at the bottom and I’m just going to keep mixing it. When you need to add water to a recipe it’s always better to go in super small
increments so I’m going to do two tablespoons with hopes that
that is also enough. Don’t be afraid to experiment especially when you’re baking gluten-free
and vegan you will only learn if you try and the more you try and the
more you experiment you’ll get to know which flours you like to bake with and which flours are safe for you and your family to consume. And once you do that
then you’ll kind of get a good base of flours that you can use on a
regular basis for bread, for cookies, for muffins. That looks much better! It was just way too dry in the bottom before. I’m kind of out of breath
because I’m mixing this quite hard with my hands but I mean I never use a mix a
mixer to do my breads but definitely if you wanted to try it you can but I don’t
know if you can tell but it’s a very nice and stretchy dough so this might
just be just right for what I’m trying to do today. Once you feel that all the
ingredients are mixed in well that there are no dry bits
of flour at the bottom, which in my case I don’t. I’m actually going to show you the dough
because typically a dough would be almost too wet it’s sticky but it’s
definitely very stretchy and for today like I said this might be perfect
for this recipe. So once your dough is ready cover it and let it rise for a good
couple hours at least and then we’ll check on it and see if it’s
ready to roll then. All right so it’s been 2 hours since I’ve left this dough to rise
so let’s check it out and it’s looking really good which I’m happy. What I’m going to do is then
now transfer the dough to my counter I will dust a little bit
of flour in this case it is buckwheat and then we’re just going to like try to
equally, divide the dough so they make the perfect little rolls. This, believe it or not, is my
tea strainer and it works really well for this. I’m happy with the texture
of this dough which will make it easier to manipulate
with our hands I don’t want to put too much flour because I don’t want to dry out the
dough either but I don’t want it to stick so let me just flour my hands a
little bit and then we’re just going to so that’s really nice dough. I’m just going like kind of roll it out so then we can just divide it in equal
amounts perhaps I should try to make nine rolls which will fit kind of nicely in my square dish. So we’re going to just try to eyeball
I’m not going to measure I’m just approximately and I can tell this
last one is a little bit too small. So you can kind of like eyeball it and
adjust if necessary and if you want to be more precise go ahead and use your
scale to make sure they’re all even. I’m going to grab some of the
flour that’s already on my board and then I’m just going to try and to create nice little balls. So that sounded funny! And I’ve already greased my pan with a little bit of olive oil
you can use that you could use coconut oil but I’m just going gently place
each little dough ball I want like perfect little round balls
so hopefully they will keep their shape and I want to try to keep them smooth
too and I am not sure if a dusting of flour is better or worse but this is
where experimenting comes into play you need to try stuff sometimes to see what
works and what doesn’t work. Sometimes adding too much flour will dry it out. Sometimes it’ll to be just right. I really like the texture of this dough! It’s beautiful! For a dough, a gluten-free dough that does not have that does not have gums in the ingredients it’s really nice! When you’re making bread,
I find any recipe that adds like a plant milk will create a really
nice texture and it improves the flavour too! And often with gluten-free baking if you only have a few ingredients and
depending on how dry everything is Often recipes will crack too so I really
hope this recipe bakes up really nicely I’m going to try and even these out a little bit. I can feel the difference. I mean if you want it to be super precise you can weigh these. They are going to expand in
my dish a little bit but that’s alright and who knows maybe these
will make perfect hamburger buns too. I just really miss like a really good
sandwich bun or hamburger bun. I do different things at times but it would
just be nice to have another go-to recipe. And of course I had to try it so
if you too want to try some free-form burger buns go ahead and space them out
on a baking sheet on a piece of parchment paper and you will love
how they turn out. I typically bake my bread recipes at 450° F. For today I felt that maybe that
would be too hot. And I don’t’ want them to get too hard on the outside so I’ve reduced
my heat to 400° F and I’m hoping that would be good for this recipe. I was just going to say that we could
potentially you let these rise for another 30 minutes but I guess I will
have to test it both ways to see what works best but this is a mixture of
homemade milk and some olive oil I’m gonna give this a quick brushing with
hopes that it will kind of like help to soften the outside. Some people with regular wheat-based
baking they do the brushing after. So after with butter or milk after the buns are out or the rolls but
I want to try before and maybe my next bake I’ll do it after to compare. I did end up trying just a brushing of oil a mist of water and oil and a brushing
of just milk and my favourite is probably just the oil but none are necessary you
can just make it without as well. The bottom of my oven has
a preheated baking stone. I’m going to put this dish directly on that baking stone
it’s just to help them poof up. And we’re going to start with 20 minutes and then we’ll
check on them in 20 minutes and if it needs more time then we will keep it for
a little bit longer but no matter what I will include the proper and the final
baking times in my recipe post. Maybe 10… the middle one seems mushy
so I’ll give them, so that’s been less than 20 minutes
so I’ll go another 8 to 10 minutes. So I think they look really good. I’m going to keep them in a pan for 5 minutes because right
now they’re really hot and then I’m going to transfer
them to a wire rack. Well I’m super happy with this
bake after it’s cooled for 5 minutes in the actual dish I transferred them to
a cooling rack just to help the air circulate around them a little bit
because if you leave them in the dish they might kind of get like soggy at the
bottom and you don’t really want that so by removing them from the dish it’ll
just help to cool them off properly. Go ahead and slice one and enjoy it with
your favourite buttery topping but these buns are squishy, they’re soft they have good texture, good flavour, I’m really really happy with this bake and I hope you try it! And you can even put like sesame seeds on top of these or your
favourite herbs if you want that would be amazing! But it’s incredible they don’t crumble they’re soft, they’re — YUMMY! Yum! Yum!

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  1. Happy 2020! Are you ready to try these yummy GFV dinner rolls! Let us know if you try them or if you have any questions before you do! Here's the link to the full recipe and instructions:

  2. Thank you for the video. I would line to try it but I wonder why you use different flours? I’d like to use one flour? Is that not possible? Thank you 🙏🏻

  3. Hi

    Thanks for the recipe. I was wondering if you could use millet instead of buckwheat. I don’t really like the taste of buckwheat.

  4. Thank you Chantal. Exciting recipe! I'm going to try these tomorrow. I'll be substituting the rice and buckwheat with sorghum and millet flours. Also half tigernut and half sesame flour for the seed flour part. And tigernut milk for the milk part. I'll let you know how they turn out 🙂

  5. Wow… gluten free plus vegan
    This one is awesome and delicious
    Enjoyed watching fully dear friend 👍👍👍👍👍

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