Name: Gluten Free Crunch Roll Recipe - Vegan!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Gluten Free
Ingredients: 1 3/4 Cups Milk Alternative – Warm, but not hot.; 3 Tablespoons Sugar or Honey; 2 1/4 Teaspoon Dry Active Yeast; 2 Tablespoons Extra Milk or Water* (add this ONLY if you are opting to use the Psyllium Husk Powder – omit it otherwise); 2 1/2 Cups Erika’s Gluten Free Flour Mix; 1/2 Cup Cornstarch or Tapioca Starch; 1 Tablespoon Ener-g Egg Replacer; 1 Tablespoon Psyllium Husk Powder* (this is optional, but will help the rolls to retain their structure during the proofing/baking process); 1 1/2 Teaspoon Salt; 2 Tablespoons Olive Oil; 2 Teaspoons Apple Cider Vinegar; 2-3 Tablespoons Extra Cornstarch or Tapioca Starch

Description

This EASY Gluten Free Crunch Roll Recipe is also Vegan! Perfect for Sandwiches, Hamburgers, Melts, Sloppy Joes & Gravies. Soft on the Inside, but Crunchy on Top!

Ingredients

Scale

WET INGREDIENTS:

1 3/4 Cups Milk Alternative – Warm, but not hot.
3 Tablespoons Sugar or Honey
2 1/4 Teaspoon Dry Active Yeast
2 Tablespoons Extra Milk or Water* (add this ONLY if you are opting to use the Psyllium Husk Powder – omit it otherwise)

DRY INGREDIENTS:

2 1/2 Cups Erika’s Gluten Free Flour Mix
1/2 Cup Cornstarch or Tapioca Starch
1 Tablespoon Ener-g Egg Replacer
1 Tablespoon Psyllium Husk Powder* (this is optional, but will help the rolls to retain their structure during the proofing/baking process)
1 1/2 Teaspoon Salt

ADD LAST INGREDIENTS:

2 Tablespoons Olive Oil
2 Teaspoons Apple Cider Vinegar

DUSTING

2–3 Tablespoons Extra Cornstarch or Tapioca Starch

Instructions

In bowl of stand mixer, gently whisk Warm Milk, Honey & Yeast. Set-aside to proof (approx. 5-10 minutes)
While Yeast Mix is Proofing, Whisk together your Dry Ingredients & measure out your Add Last Ingredients.
Line a Baking Sheet with Parchment or Silpat Mat.
Add Dry Ingredients to Proofed Yeast. Using the Paddle Attachment, mix on Low speed while adding the Oil & Apple Cider Vinegar. Continue mixing on Medium/High for approx. 2-3 minutes. The mixture will be thick & sticky (nothing like regular dough).
Scoop approx. 1/4 cup dough onto the prepared baking sheet. I use a 1/4 cup measuring cup & spatula for this. Repeat until you have 12 dough rounds spaced about 1″ apart.
Using well starched hands, generously dust the tops of the dough and hand shape into rounds – I think the shape resembles a hockey puck.
Cover the rounds with a dish towel and set-aside in a warm spot to proof for approx. 20-30 minutes while oven is preheating. Don’t overproof these.
Prepare a water bath by filling a baking dish approximately 1/3 – 1/2 full of water & place on the 2nd lowest rack in the oven.
Preheat oven to 425 degrees Fahrenheit.
Once Rolls are done proofing, remove the towel and place in the oven on the upper rack. Bake until the rolls are done & browned – approximately 25-30 minutes.
Remove from oven and place rolls on cooling rack. You MUST cool these completely before splitting in half.

Notes

Using Psyllium Husk Powder:
Psyllium Husk Powder gives extra stability to gluten free breads. However, I realize not everyone has this on hand, or you may prefer not to use it… That’s ok, this recipe works with or without it (in fact the photos were taken of a batch I made without it). But, please keep in mind that your rolls may be slightly flatter/thinner than if you used the Psyllium.
Storage:
Place leftover rolls in an airtight container & store on the counter or fridge for 2-3 days. To soften rolls from the fridge, wrap in a paper towel & microwave for 15 seconds – Be sure to split/slice them open before re-heating.

Nutrition

Serving Size: 1 Roll
Calories: 120