This is an amazingly easy gluten free no-knead bread dough recipe. It’s also egg free, dairy free, vegan, nut free, soy free, rice free and corn free. It can be used with any of the recipes in Gluten Free Artisan Bread in 5 Minutes a Day that call for the Master Recipe.
Last year I was fortunate to receive a copy of Gluten Free Artisan Bread in 5 Minutes a Day (<<<– clicking the title will take you to Amazon to buy your own. You can read my review of the book by clicking HERE). I loved all the things I was able to make with the dough. What I didn’t love was that I couldn’t share them with my husband because the flour mix recipe in the book is mostly rice flour based and he can’t eat rice.
So I spent a little time messing around with different flours to make a dough we could all enjoy, and I finally hit on a flour blend that is amazing. And rice free. It uses
Bob’s Red Mill Gluten Free All Purpose Baking Flour (buy it from Amazon HERE) and Tapioca Starch (get it cheap from an Asian grocer, or buy it from Amazon HERE). The only other weird thing you might have trouble finding is the Xanthan Gum, you can get it on Amazon HERE. I’ve tried this in most of the recipes in the book that call for the Master Recipe and it works great.
You can not tell that these rolls are gluten free. They’re fresh and spongy and chewy just like fresh baked rolls from a bakery. And I think they’re cheaper than most brands of gluten free store bought bread.
I have a stand mixer, I haven’t tried this with a handheld beater so I’m not sure how well one would work, but the dough is pretty sloppy, so a handheld might be fine. If you try it, let me know on Facebook so I can update this.
This makes a big batch of dough and it rises to more than double it’s size. You will need a big container to rise and store it in. (I use a 3.7L Rubbermaid bowl that is not quite large enough, but I make it work.)
A friend asked me about halving the recipe. I haven’t done this, but the measurements are easily halved.
After you mix the ingredients, transfer the dough to your large plastic container. Cover the dough loosely with plastic wrap, put the lid on but don’t seal the lid, and let it rise for 2 hours. Then put it in the fridge for at least 3 hours before you use it. This will make it easier to work with.
Don’t EVER punch down the dough.
These rolls go stale very quickly. Very. So just make what you need for the day (or better, for that meal). Once the dough is made, it takes less than 5 minutes to plop rolls on a cookie sheet.
Once you put the dough on the cookie sheet, you need to cover it with plastic wrap and let it sit for an hour to warm up before you bake it. Baking takes about 30 mins.
Gluten Free Artisan Bread in 5 Minutes a Day recommends that you keep the refrigerated dough for no more than 10 days. I’ve kept it longer and it makes a yeastier more sough dough tasting roll.
I’ve included the directions for my variation on crusty dinner rolls below, and I hope to add a couple more posts with my favorite variations, but I really suggest you buy the book. It’s full of great recipes, more detailed instructions, troubleshooting, and beautiful pictures.
Products Used In This Recipe
Wondering where to find all these gluten free ingredients? I get them from Amazon. I’ve included some affiliate links below to make it just a little easier for you.
- 4 ½ Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour - buy Bob's GF Flour here
- 2 Cups Tapioca Starch - buy tapioca starch here
- 2 Envelopes Yeast (4 ½ tsp if you have a jar instead of envelopes) - buy yeast here
- 1 ½ Tablespoon Sea Salt - buy sea salt here
- 2 Tablespoons Xanthan Gum - buy xanthan gum here
- ¼ Cup Honey (if you're vegan, replace honey with palm sugar)
- 3 ¾ Cups Water at 100 degrees fahrenheit (I use tap water and measure with a thermometer)
- In the bowl of a stand mixer, combine flour, starch, yeast, salt and xanthan gum.
- Pour in water and honey.
- Mix very well until completely smooth.
- Pour dough into a tall plastic container that will allow the dough to grow to about 3 times it’s current size.
- Cover loosely with plastic wrap and set in a warm area.
- Let rise for 2 hours.
- Place in fridge for at least 3 hours to become firm enough to handle.
- Drop scoops of dough onto a parchment lined cookie sheet. (I use an Oneida Trigger Ice Cream Scoop lightly greased with olive oil, buy the scoop here)
- Brush rolls lightly with olive oil.
- Cover lightly with plastic wrap and let sit for about an hour to warm up.
- Preheat oven to 420F
- Bake for 30-35 minutes, until rolls are a deep brown color.
- Let cool before serving.