Recipe inspired by Gluten Free on a Shoestring. These rolls are light and fluffy and very tasty. They went great with the chili I made for my family and the gluten free vegetarian chili I made for myself. Everyone loved them.
They are also great for on the go, especially in the morning. Grab two and eat them during your travels to work or save them to eat with lunch.
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Grease your glass dish well with butter and set aside. Make sure to grease all the way up the sides.
In a large bowl, place the flour, xanthan gum if not already in the flour, baking powder if you can use it or substitute which will be added later, baking soda, salt, and sugar, and whisk to combine well. I used 2 teaspoons of freshly squeezed lemon combined with 1/2 teaspoon baking soda. Combine them just before putting them into the mixture when it's sizzling. (see video)
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Add yogurt and mix then add 3/4 cup seltzer. Add in your baking powder substitute as it's sizzling and mix all together well. If dough is too wet add a bit more flour. (see video)
The dough should be moist to the touch. Roll dough into a ball with your hands then place it onto a lightly floured flat surface. Sprinkle lightly with tapioca flour and knead a few times to help shape. (see video)
Divide the dough into 8 equal parts. (see video)
Form each piece of dough into a ball and place into a buttered glass baking dish. Brush the tops and sides of the dough balls with melted butter. (see video)
Place the baking dish into the center of a 400 degree preheated oven and bake, rotating once, for about 25 minutes. Rolls should be golden brown on bottom and light brown on top.
Remove from oven and serve warm. Enjoy.
Ingredients:
3 tablespoons butter, at very soft room temperature
2 cups gluten free flour plus more for sprinkling - I use King Arthur's Measure for Measure which already contains xanthan gum.
Tapioca flour to sprinkle on dough
1 teaspoon xanthan gum - omit if your blend already contains it
2 teaspoons baking powder - I use a substitute of lemon and baking soda to make my own as I'm allergic to corn and I can't find baking powder without corn starch.
1/4 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1/2 cup plain Greek yogurt
3/4 to 1 cup plain seltzer water
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