Gluten-Free Dinner Rolls (1:1 Baking Flour)

Ingredients

• 1 3/4 cup (262g) gluten-free measure-for-measure flour
• 2/3 cup (67g) almond flour
• 3 tablespoons granulated sugar
• 3 tablespoons whole psyllium husk (or 1 1/2 tablespoons psyllium husk powder)
• 1 packet (2 1/4 teaspoons) instant or highly active yeast
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/4 cup (300ml) warm water, (about 110°F)
• 1 large egg
• 1 1/2 teaspoons apple cider vinegar
• 1/4 cup (56g) butter, (melted)

Instructions

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients. Mix on low until combined.

2. 2

   In a measuring cup, mix together the wet ingredients.

3. 3

   With the mixer running on low, slowly pour the wet ingredients into the dry ingredients. Increase the mixer speed to medium-high then mix for 6 minutes. This allows air to incorporate into the dough. The dough will have the consistency of cookie dough.

4. 4

   Lightly spray a 9-inch pie or cake pan with cooking spray. Spray a #14 (4 tablespoon measure) cookie scoop with cooking spray. Scoop 8 balls of dough into the pan. You may need to spray the cookie scoop in-between each scoop.

5. 5

   Use wet hands to smooth out the tops of the rolls. Let rise for 1 hour. During the last few minutes of rising, preheat the oven to 400F. Bake the rolls for 25-30 minutes. The top should be golden brown. Let cool for 15 minutes before serving. Brush the rolls with melted butter. Serve and enjoy!

6. 6

   Store leftover rolls in a bag at room temperature for up to 2 days. Reheat for 15-20 seconds in the microwave before serving.