Gluten and Dairy Free Dinner Rolls

Gluten and Dairy Free Dinner RollsRobert Browning quote
I have been looking for a while for a good gluten-free bread which would suit my low FODMAP diet and I found this one on Megan’s blog, Allergy Free Alaska. Her rolls look amazing in the photos and quite light while mine turned out dark and more dense. I did follow her recipe almost exactly except I switched out the honey (high fructose) for sugar but I think my flours must have been different to have such a different colour. Adriano liked them and so did I with a little butter. Megan added rosemary and garlic in one version and onion in another. Instead, to make them low FODMAP, I added red chillis, fresh ginger and coriander, all chopped up small. I can’t imagine any of that changed the colour. Anyway, I will make them again so I can perfect them and get them as good as Megan did. You can find the recipe here.

I’d also love you to jump over to Nancy’s blog, Spicie Foodie, where she has interviewed me and put up a lovely display of photos of my food. I have mentioned Nancy before but if you are new to my blog, I would encourage you to check out Spicie Foodie – it is one of the first food blogs I really noticed when I first started blogging and I fell in love with the dark beauty of it. Nancy is a fabulous photographer with an interesting mix of recipes. She is Mexican but lives in Prague in the Czech Republic so you can imagine that the influences in her cooking are various. Take a look.

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Comments

  1. says

    I could maybe see the red chile changing the color a little, but I’ll bet you’re right it’s a difference in flour. Nancy has a great blog, and I’m off right now to check it out! Thanks for this.

    • says

      I think it might be the sorghum flour which is different here – it is slightly dark but the brown rice flour is too. Megan’s were quite white.

  2. says

    Oh my goodness, what a surprise! Thanks so much for featuring my recipe, Suzanne!

    You rolls really are darker than mine, aren’t they? Do you grind your own flour? I love the addition of chilies, ginger, and coriander. If they are dense, try adding a bit more water next time around. The moisture/humidity/climate there compared to Alaska is so different (which all can affect yeast bread). If I was going on picture alone, I’d recommend adding an additional 1/4 cup of water next time. Your batter should be wet, but just sticky/dense enough to hold its shape when placed on the baking sheet.

    Thanks again. :) Hugs from Alaska!
    Megan

    • says

      Thanks for popping in to give some advice. I need it. I didn’t add any extra water because the dough was holding together well and it was easy to handle it. Next time I will add the water anyway and see what happens. I know it’s possible because I saw your photos. Now I just have to practise until I get it right. Thanks, Megan.

  3. says

    I think finding dinner rolls that are gluten free and dairy free is like the ultimate challenge. It’s so hard to find good bread. I love the look of these and don’t mind that they’re dark and a little dense. I think they’d be great with that little bit of chilli xx

    • says

      It is the ultimate challenge. I still prefer my tapioca bread rolls but I will be making these again and taking Megan’s advice on adding more water. The flavour with the chilli, coriander and ginger was great.

  4. says

    I actually prefer darker breads for dinner rolls – yours look amazing! And I also love Spicie Foodie – you put it so well: she is a master at combining food styling and dark colors to create absolutely stunning photos.

  5. says

    Even from the looks, I can already tell that it is very yummy. I could only imagine myself taking a good munch at those pieces of heaven. Thanks a lot for sharing this.

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