Gluten-Free Kaiser Rolls

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) 2 cups certified gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure these dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well incorporated. The water should feel comfortably warm to the touch, not hot.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed until a thick, sticky dough forms. Gluten-free dough will be much wetter and stickier than traditional doughs made with gluten-containing grains.

4. 4

   Lightly grease your hands with oil or water, or use a piece of parchment paper to help shape the dough. Divide the dough into four equal portions and gently form each into a round roll shape. Place the shaped rolls onto a baking sheet lined with parchment paper, leaving some space between them. Allow them to rest for about 10 minutes while your oven preheats.

5. 5

   Preheat your oven to 375°F (190°C). Bake the Kaiser rolls for approximately 25-30 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Allow the rolls to cool completely on a wire rack before slicing or serving to ensure the interior is fully set.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.