Achieving success with a gluten free bread – tasty, light AND with an amazing texture doesn’t come easy right? Or at least it involves a lot of trial and error. Well, as you know, bread is our passion. So whenever a recipe comes to mind for any bread – rolls, biscuits, muffins or sandwich bread, it is carefully thought out – how will coconut flour interact with this liquid, how will the slightest increase of salt affect the balance of the other ingredients.

It is a labor of love to discover what works and what doesn’t. And throw in other allergies like dairy and its even more of a challenge.

This recipe is a good example of what happens when quick and easy meets ‘I think these ingredients will work well together.’

As I’m sure you can relate, this gluten free dairy free dinner rolls recipe came in being at a very time crunched time of the day… it was dinnertime and we needed a good roll to accompany our main dish. (I think it was the slow cooker pot roast from my new cookbook). But the thing was, it had to be quick… yeast and rising time just weren’t going to work at this 5 o’clock hour.

So, knowing what I know about coconut flour (check out these helpful hints about this versatile gluten free flour), I went kind of heavy on the liquids and, turns out, it worked really well. Plus its dairy free, nut free and of course gluten free!

Now it’s not every time that this works out so well on the first time. Believe me, there are many ‘misses’ before anything gets moved to the publication pile. Rarely does anything work this well on the first time!

But these dinner rolls really came out on top. After watching them bake, pulling the pan out of the oven, then taking a bite of that first roll… yes! We have a winner!

I very quickly set them up to get shots of them while dinner was in warming mode.

Here’s the result…

One note to my egg allergy readers – I am working on an egg free version of this recipe. I told you I’d work on creating more recipes for you. It’s in the works.

Gluten Free Dairy Free Dinner Rolls (without Yeast)

1 cup Tapioca starch
1 tsp. salt
¼ cup coconut flour (plus a few tbsp. extra)
½ cup water
½ cup olive oil
1 egg, beaten

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the tapioca starch, salt and coconut flour.

3. In a small bowl, mix together the water and olive oil.

4. Add the wet ingredients to the dry and stir until combined.

5. Add the beaten egg and stir.

6. At this point, the mixture will be quite wet. The rolls will not be shaped and handled, but the batter will be dropped onto the pan using a large scoop. So it needs to be able to hold its shape when scooped. I added 2 more tbsp. of coconut flour to the batter and it was the perfect consistency.

7. Drop them onto the prepared baking sheet, using a large scoop (you’ll come out with about 7 rolls).

8. Bake for about 30 minutes or until lightly browned.

At this point you have an audience waiting very impatiently for one of these rolls.

Serve them up with some butter or just put a basket on the table and watch as they’re devoured.

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