Before you say that there’s no way gluten-free vegan yeast rolls can taste just as good if not BETTER than regular ones, I have to tell you that everyone I’ve fed these to agree that these are in fact amazing, fluffy, and oh so delicious. It took me a couple tries but I finally got it right. I tried making them before but they didn’t meet my ridiculously high standard. They where either dense or extremely dense. Nothing I was proud enough to share with you all.
So I read every tip out there and I’m happy to report that it worked. I got the fluffy texture I deeply desired! My kiddos love them and I’m confident enough that you too will enjoy. So before the holiday arrives here is the recipe so that you may add it to your menu this Thanksgiving. Healthy Holidays!
I couldn’t ask for a better helper, with Eva sitting in the back watching the squirrels :)
- 2 1/2 cups of gluten-free flour (I used Bob's Red Mills)
- 1 1/2 tsp zanthan gum
- 1 tbsp instant yeast
- 4 tbsp sweetener (I used maple syrup)
- 1 tsp apple cider vinegar
- 2 tbsp melted coconut oil
- 1 flax egg
- 1 cup water
- 1 tsp Sea salt
- In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast and salt.
- With mixer running on low speed, add in the water, sweetener, melted coconut oil, flax egg, and apple cider vinegar. Mix until all ingredients combined.
- Oil your 9 in pan and use a 2" scoop or 1/3 measuring cup to scoop dough into 9 mounds in the pan. I place one scoop in the middle, then scoop 8 mounds of dough side by side all the way around the pan.
- Dip your fingertips into warm water and smooth out the tops of the rolls, continuing to wet fingers as needed.
- Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
- During the last few minutes that the rolls are rising, preheat oven to 350°F. Bake in oven for 20-25 minutes or until tops are golden brown.
- Tips: Be sure to add instant yeast to dry ingredients. Dough will come out wet and sticky. Do not add extra flour. Use and ice cream scoop to place on baking pan.
- If using dry active yeast instead of instant yeast add 20- 30 minutes to rise time.
- The flax egg used in this recipe was with whole flax seed, not grounded, either one works great. Ratio is 1 tbsp flax with 3 tbsp of water.
Coconut oil has a multitude of health benefits, which include but are not limited to skin care, hair care, improving digestion and immunity against a host of infections and diseases. Coconut oil helps to improve the digestive system with preventing various stomach and digestion-related problems including irritable bowel syndrome. The saturated fats present in coconut oil have antimicrobial properties and help in dealing with various bacteria, fungi, and parasites that can cause indigestion. Coconut oil also helps in the absorption of other nutrients such as vitamins, minerals and amino acids. Coconut oil also strengthens the immune system because it contains antimicrobial lipids, lauric acid, capric acid and caprylic acid, which have antifungal, antibacterial and antiviral properties. It has been known to provide relief from the inflammation caused by candida, both externally and internally. It’s also very useful for weight loss, it contains short and medium-chain fatty acids that help in melting off excessive weight. It’s been known to help with controlling blood sugar, and improve the secretion of insulin. The list can go on and on.