Gluten-free Dinner Rolls

1. Stage

Preheat the oven to 400°F.  Line a baking sheet with a silicone liner or parchment paper. Set it aside.

2. Stage

Combine the dry ingredients:  In a medium bowl, combine the tapioca flour, almond flour, baking powder, salt, Italian seasoning, and garlic powder. Use a wooden spoon to stir.

3. Stage

Add the wet ingredients:  Make a well in the center of the dry ingredients. Add the eggs, water, and oil. Mix the wet ingredients together, then stir in the dry ingredients until the mixture comes together into a sticky dough.

4. Stage

Shape the rolls: Lightly oil your hands, then roll about 1/4 cup of the dough into a ball. Place it on the prepared baking sheet. Shape the remaining dough, oiling your hands as needed so that the dough doesn't stick. You will get 12 rolls total—space them on the baking sheet at least an inch apart.

5. Stage

Bake the rolls:  Bake the rolls for 15 minutes, until they are puffy, lightly browned, and cooked through. You can take the internal temperature of a roll if you’d like—they should be at least 200ºF in the middle.

6. Stage

Cool and serve:  Transfer the rolls onto a cooling rack. Cool for 10 minutes, then serve warm with butter on the side.  Like most dinner rolls, these are best enjoyed fresh out of the oven, while they’re still warm. You can certainly bake and freeze them, if you’d like. To reheat, allow them to thaw on a baking sheet at room temperature for an hour or so, then place them in a 350ºF oven for about 10 minutes, until warmed through.  Leftover rolls will keep at room temperature for 2 or 3 days. To bring them back to life, pop them in the microwave for 20 seconds or so, or slice them in half and toast them.  Did you love this recipe? Give us some stars below!