Gluten Free Crusty Artisan Rolls (Bob’s Red Mill Gluten Free Hearty Grain Bread Mix)

Gluten Free Crusty Artisan Rolls (Bob’s Red Mill Gluten Free Hearty Grain Bread Mix)

Dietary Gluten Free
Meal type Appetizer, Bread
By author Ellen Allard


  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon rapid rise yeast
  • ½ cup raisins
  • Zest 1 orange
  • 2 cups water (about 100 degrees)
  • 2 teaspoons apple cider vinegar


Preheat oven to 450 degrees. While it is preheating, place 3 medium or large cast iron oven-safe covered pots into oven. As an alternative to the cast iron pots, you can bake the rolls on a large preheated cookie sheet or several pizza stones.

In a stand mixer, on a low speed, blend the package of Bob’s Red Mill Gluten Free Hearty Grain Bread Mix with the baking powder, salt, yeast, raisins and orange zest.

In a separate cup or bowl, mix the water and apple cider vinegar. With the stand mixer on a low speed, add the liquid, slowly increasing the speed to high and then mixing for 3 minutes. It might be very sticky and wet, and appear to have the consistency of paper mache. Dip a rubber spatula into water and use it to scrape down the dough as needed. When fully blended, scoop out 12 rolls of dough (+/- depending on the size roll you desire). Use extra flour on your hands if the dough is too sticky to handle. Place rolls on a large cookie sheet, cover with plastic wrap and place in a warm spot for 30 minutes, while the oven and cast iron pots are preheating. It helps to spray the underside of the plastic wrap with vegetable spray to make it easier to remove the plastic wrap before baking the rolls.

After 30 minutes, gently scrape dough onto surface dusted with rice flour. Using slightly damp and floured hands, shape the dough into small round rolls. The amount of dough you use for each roll will dictate the number of rolls this recipe yields. Use a sharp knife or pizza cutter to cut two lines (creating a plus sign) into the surface of each roll.

Remove the preheated cast iron pot from stove, and remove the lid. When moving the rolls of dough into the cast iron pots, use a floured hard spatula to ease each one off the counter and into your hands. Gently cradle the dough and then drop it into the cast iron pot. If necessary, you can re-carve the lines. If using a cookie sheet or pizza stone, you can shape the rolls and place on a piece of parchment paper dusted with flour and then move the parchment paper onto the cookie sheet or pizza stone.

Replace the cover once again onto the pots and place into preheated oven. Bake for 30 minutes then remove lids and bake for another 15 minutes. Remove from pan and place on cooling rack. Wait until the rolls have reached room temperature to eat, as gluten free baked goods can be sticky and tacky when they first comes out of the oven.
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