Chewy and Delicious Gluten Free Dinner Rolls (Dairy and egg free too)

Chewy Gluten Free dinner rolls waldorf inspired moms Follow Me on Pinterest



Chewy Whole Grain Gluten free dinner rolls 3 waldorf inspired moms Follow Me on Pinterest


Chewy Gluten Free Dinner Rolls 1 waldorf inspired moms Follow Me on Pinterest

Before we went gluten free, I used to love making whole wheat dinner rolls–just like the ones that I used to make when I helped out in our Waldorf Kindergarten.  One of my favorite parts of making the rolls was kneading the dough.  It took me four years, but I finally found a gluten free version that has the same chewy whole wheat texture of those rolls…and there is actually some kneading involved!  (most–99% of gluten free bread is NOT kneaded)  The key is psyllium husks which I’ve started using instead of xanthan gum.  (like in my orange/poppy seed bread)  Although I have made a few revisions, I based these rolls on a great bread recipe from “The Whole Life Nutrition Kitchen”.

There are a couple tricks to these chewy gluten free dinner rolls.

First, teff flour is a key ingredient I think.  It gives the bread density and texture that is usually lacking in the typical (chalky) gluten free bread.  You can try other substitutions in the flours however.  (e.g. white rice flour instead of finely ground brown rice flour, cornmeal instead of almond meal, etc)

Second, psyllium husk flakes (which can be found at your health foods store or online) is essential.  The “stretchiness” it gives the dough is the reason why you can knead it.  Once you whisk the husk flakes into the liquid however, do not leave more than a couple minutes or it will become TOO gooey!

Third, please do NOT overbake!  If you break open a roll right out of the oven, it will appear gummy.  Don’t worry!  Give it ten or fifteen minutes and what was gummy will miraculously become chewy and fully cooked.

If you are gluten free and miss a good chewy bread, give these rolls a try!


Dry Ingredients

*  3/4 cup teff flour

*  3/4 cup finely ground brown rice flour (or use white rice flour)

*  1 cup sorghum flour

*  1/2 cup almond meal

*  1  teaspoon salt

Wet ingredients:

*  2 1/2 cups warm water (105-109 degrees F)

*  1 package yeast (2 1/4 teaspoons)

*  1 teaspoon cane sugar

*  2 tablespoons olive oil

*  2 tablespoons maple syrup

*  1/3 cup psyllium husk flakes

*  1/3 cup ground flax seeds

1)  Mix all dry ingredients together well in a large mixing bowl.

2)  In a smaller bowl, mix warm water (I always use a thermometer to make sure temperature is correct), cane sugar and yeast together.  Set aside for a few minutes until foamy and bubbly.

3)  Whisk olive oil, maple syrup, psyllium flakes and ground flax seeds into the yeast mixture.  Set aside for TWO MINUTES–no longer Whisk again.

4)  Combine wet and dry ingredients together and mix thoroughly.  The dough will be sticky.

5)  Turn dough out onto a board that has been dusted with teff, or sorghum flour.  Using as little extra flour as possible, (approx. 1/4 cup) gently knead the dough until it holds together but is still slightly sticky.  Form the dough into a ball, place it in a clean bowl and cover with a cloth.

6)  Let dough rise in a warm place until double in size.  (about an hour)

7)  Line a baking sheet with parchment paper.

8)  Place an ovenproof dish filled with several cups of water on the bottom rack of your oven.  Turn on your oven to preheat to 400 degrees.

9)  Turn your dough out onto a lightly floured board.  Knead for about a minute.

10)  Form dough into balls (approx. 1/3 cup each) and place on parchment lined baking sheet.  Let rise for another 30 minutes.

11)  Bake in preheated oven for 20 minutes–no longer!  Rolls will be slightly brown, but will be slightly “gummy” inside.

12)  Place on a rack to cool for 10-15 minutes.

13)  Enjoy with non dairy butter or spread of your choice!

Linking to:  Friday’s Nature Table, Creative Friday, Fat Tuesday, Gluten Free Wednesday. Poor And Gluten Free, Allergy Free Wednesday, Katherine’s Corner

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  1. These look amazing! I usually make the sub/panini bread from Maria’s Journal but I think I will give these a shot too! I only have finely ground almond flour though (Honeyville) so I’ll have to give it a go with that. Thanks for the recipe!

    • Hi April,
      It’s always good to try new recipes. Thanks for the tip, I’ll check out Maria’s Journal. Thanks for visiting! Lori

  2. These look great, and chewy rolls are my favorite kind. :) Visiting today from Thursday’s Favorite Things.
    Rosey recently posted..Thursday’s Favorite ThingsMy Profile

  3. These looks great! Thanks so much for sharing it on Waste Not Want Not Wednesday, I’ve pinned it :)
    Danielle recently posted..March Against Monsanto Vancouver, May 25, 2013My Profile

  4. Wow, these look absolutely beautiful. What a wonderful recipe. Thank you so much for sharing.

    Have a great day.

    Be Well,

  5. Hello! I’m waiting for them to rse right now :) we want to turn our school to GF baking. I’ve heard handleing gf dough should be more delicate. This is ok for kids to knead? I mean, will We have the same results if kids knead it for a while before baking? Thank you!

    • Hi Viry,
      Yes, the kids CAN knead this bread–that’s the beauty of it. The only danger is adding too much flour. The dough should still be slightly sticky when kneading.
      How wonderful that you’re turning your school to GF baking! Please let me know how it goes!
      Much aloha, Lori

      • Viry,

        P.S. I’ve been working on a sweeter, lighter GF “festival” bread. I’ll hopefully post it in the next week-10 days. (in time for St. Lucia buns!) Thanks again…Lori

        • Lori, I just realized I never posted back! We made the bread with the preschool kids and it was a HIT, parents got to taste it and everyone thought it was delicious, more delicious than the wheat one we used to have.
          Actually I made a recipe based on your Callah bread because I didn´t like the taste with flax seeds.
          Since GF flours are very expensive here in Mexico, we used 1 part amartanth flour per 2 parts of rice flower. We used agave nectar instead of honey. We also added some grains and nuts we used for the wheat bread like oat and almond meal, cranberries, sunflower seeds, millet…
          It was pretty easy to work with, the kinds didn´t notice any difference at all and the bread turned out to be fluffy and chewy and sweet… Thank you for the inspiration!

          • Hi Viry,
            It’s always so nice to hear from you and I’m glad that you and your parents are liking GF breads! They are lucky to have you and I’m always so happy to hear about your creative ideas in substituting and creating new recipes. Thank you and much aloha, Lori

  6. Thank you for your answer Lori, we are trying this next week since we still have plenty of wheat flour, I’ll come back as soon as we make our first try :)

  7. I wanted to say I have made this recipe about a dozen times. Thank you! We are gluten free and have egg allergy so this is a life saver. When we don’t have teff, because it is expensive, I have replaced it with tapioca flower. It works well, but is a little more moist than the teff flower.

    • Hi Amanda,
      I’m so glad that you’ve made this recipe and thanks for the tip on using tapioca! All my best to you and thank you for visiting. Much aloha, Lori

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