Dairy Free Garlic Parmesan Gluten Free Dinner Rolls

• Vegetarian

• Produce

  • 1 Garlic clove

• Refrigerated

  • 1 1/2 cup Water or dairy free milk

• Baking & Spices

  • 1 packet Active rapid rise yeast, dry
  • 2 1/2 cup All purpose white flour blend, gluten free
  • 2 tsp Guar or xanthan gum
  • 2 tsp Psyllium husk powder
  • 3/4 tsp Salt
  • 1/2 cup Sorghum flour
  • 2 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 1/4 cup Parmesan cheese, dairy free

Found on petiteallergytreats.com

Description

Ingredients

• 2½ cup gluten free all purpose white flour blend
• ½ cup sorghum flour
• 1½ cup water or dairy free milk of choice
• 1 packet or 2½ tsp of dry active rapid rise yeast
• 3 Tbsp oil
• 2 Tbsp sugar
• 2 tsp guar or xanthan gum
• 2 tsp psyllium husk powder
• ¾ tsp salt
• 1 Tbsp oil
• 1 garlic clove
• ¼ cup dairy free parmesan cheese

Directions

• Preheat oven to 350 for 20 minutes.
• Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes, it should be light and foaming.
• Combine flours, gum, husk powder and salt. Mix thoroughly.
• Add yeast and oil to flour mixture ½ cup at a time, mixing well with a stand mixer or by hand for 10 minutes. Batter will be very thick.
• Line a baking sheet with parchment paper and grease entire sheet with oil. Use a large cookie scoop or ½ cup measuring cup to measure dough.
• Shape into a ball with oiled hands and gently place on baking sheet with 2 inches space. *(See note) . Repeat until batter is all gone. Gently grease the tops with oil and cover with plastic wrap and allows to rise approximately 15-10 minutes.
• While dough is rising, crush garlic clove and combine with oil. Set aside.
• Bake at 350 degrees for 15 minutes or until slightly golden brown. Pull buns out and brush with garlic oil and sprinkle 1 tsp of parmesan cheese on top.
• Bake another 2-3 minutes until cheese melts. Serve warm.