We love our gluten-free friends and subscribers, so when we decided to make a dinner roll wreath for a video, we started recipe testing to make a gluten-free option. Below is the recipe:
Yield:24 Rolls 1x
1 1/2 cup warm water (110F)
3 teaspoons instant yeast
2 tablespoons sugar
1 tablespoon golden ground flaxseed
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1/2 cup Bob’s Red Mill Gluten Free super-fine Almond Flour
Start by making sure the yeast is alive and active. I do this by adding the yeast to the warm water (110 F, warm to touch, but not hot) along with the sugar and the ground flaxseed in a mixing bowl (or machine). Let it sit for 10 minutes to proof. If the mixture becomes foamy and fluffy, you are ready to start the baking process. If it does not, there is a problem with the yeast, and you should start over.
In a separate bowl, combine flour, salt, and xanthan gum. Blend to combine.
Once the yeast mixture is ready, add oil, lemon juice, and about 3/4 of the flour mixture. Stir to combine. Add the remaining flour.
When the dough comes together, it should be a little sticky but not wet.
You only need to knead the gluten-free version until it comes together into a nice soft dough.
Then divide the dough into 24 pieces and form into rolls, 11 rolls for the outer ring and 5 for the inner circle.
Arrange the rolls in a greased springform pan (9″ or 10″) with a 3-inch ring mold in the middle to provide the wreath shape.
Cover with saran wrap and let sit for 60 minutes.
Preheat the oven to 400F and place a pan with warm water on the bottom rack of the oven.
Remove saran wrap from the rolls, brush each roll with olive oil, and sprinkle with flaky salt.
Bake for 20-25 minutes, until the rolls are golden brown.