If you’ve spent time browsing recipes here at Free Eats you may have come to the conclusion that my house is constantly filled with a parade of desserts and sweet baked goods. This is only partially true. On the days I do a blog post we are knee-deep in treats, but typically I freeze the leftovers so that my family doesn’t slip into a sugar coma. On the days I’m not blogging my baking usually centers around experimenting with bread recipes. Yeast breads are one of my favorite areas of baking, but I also feel like it can be one of the most challenging for people who are new to the gluten-free lifestyle. Gluten-free bread doughs don’t always look, feel, or even smell like a wheat-based dough and this can take some getting used to. Baking bread also introduces some variables that can significantly impact final results. The temperature of your liquids, freshness of your yeast, humidity levels and flour combinations can mean the difference between success and failure.
Some recipes are more forgiving than others. My recipe for Gluten-Free Honey Millet Rolls is a great recipe for people who are just testing the waters when it comes to baking gluten-free breads. I have updated my original recipe to make it even more user-friendly and adjusted ingredients slightly. Probably the biggest change has been my use of a muffin pan for baking the rolls. This yields darling, uniformly sized rolls, but it also gives the rolls something to cling to while they are rising, making a better final product.
If you decide to give this recipe a try you will be rewarded with soft, comforting rolls that are just a bit sweet. The combination of millet, flax and honey will have you and your guests reaching for more.
I love the flavor of millet flour, but always make sure that yours is fresh and store it in the refrigerator. Millet flour can go rancid easily. When it's fresh it will have a pleasant, faint aroma and your baked goods will have a sweet, nutty flavor. Millet flour gone wrong will have a strong odor when you open the bag, so always take a sniff!
- Dry Ingredients
- 1 1/4 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup millet flour
- 1/4 cup ground golden flax
- 2 1/4 teaspoons or 1 packet active dry yeast (see sidebar)
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum or guar gum (I use Authentic Foods for a corn-free variety)
- Wet Ingredients
- 1 teaspoon apple cider vinegar
- 1/4 cup honey
- 2 large eggs, room temperature
- 3 tablespoons olive oil
- 1 cup warm water, 110 degrees
- Thoroughly grease a muffin pan and set aside.
- In the bowl of your electric mixer fitted with the paddle attachment, slowly combine the dry ingredients. Add the wet ingredients and mix for 2 minutes on medium-high speed or until you have a thick, batter-like dough.
- Divide dough between muffin cups with a spring-loaded, ice cream scoop (about 3 tablespoons each). Then with wet fingertips, gently smooth the tops down a bit to make the rolls more uniform. Cover the rolls with oiled plastic wrap and let rise for 45 minutes in a warm place (80 degrees).
- When the rolls have almost doubled in height (about 45 minutes), place on center rack of oven preheated to 375 degrees F for 14-16 minutes. Rolls will be golden brown. Remove from oven and cool on a wire rack.
- Serve warm. Freeze leftovers as soon as they cool to preserve freshness.