Egg-Free Gluten-Free Bread Rolls without Rising
A yogurt-and-yeast dough with potato starch, cornstarch, and millet flour bakes into six soft gluten-free rolls.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3/4 cup plain nonfat Greek yogurt gluten-free
- 1/2 cup plus 2 tablespoons water
- 2 tablespoons honey
- 2 1/4 teaspoons instant dry yeast
- 1 cup potato starch
- 1 cup cornstarch
- 1/4 cup millet flour
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup neutral oil
- 2 tablespoons milk for brushing
- 1/2 teaspoon sesame seeds optional
Instructions
Instructions
- Preheat the oven to 350°F and line a perforated bread pan or baking sheet with parchment.
- Whisk the yogurt and water, warm to 110 to 115°F, stir in the honey and yeast, and rest until foamy, at least 5 minutes.
- Mix the potato starch, cornstarch, millet flour, xanthan gum, baking powder, baking soda, and salt in a stand-mixer bowl.
- Mix in the oil until small pebbles form, then slowly beat in the foamy yeast mixture until combined.
- Pipe the soft dough from a storage bag into six rolls. Rest for up to 20 minutes if desired.
- Brush with milk, add optional sesame seeds, and bake for 20 to 22 minutes, rotating once, until lightly browned. Cool on a rack.
Notes
Recipe facts extracted from the source Recipe JSON-LD card; milk is used for the source-listed egg-free crust-basting option.