Vegan Sorghum Flour Rolls are a gluten-free delight that brings a wholesome, nutty flavor to your table. These rolls are packed with nutrients and have a satisfying texture that makes them perfect for any meal. With sorghum flour as the star ingredient, these rolls are not only delicious but also a great source of fiber and protein.
I enjoy serving these rolls at family dinners or weekend brunches. They’re a wonderful alternative to traditional bread rolls, especially when we have guests who are gluten-free. My family loves them warm, fresh out of the oven, with a touch of vegan butter or as a side to hearty soups and stews.
Recipe Details
- Cuisine: Fusion
- Servings: 12 rolls
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour and 15 minutes (including rising time)
Ingredients
- 2 cups sorghum flour
- 1 cup tapioca flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm almond milk
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp xanthan gum
- ½ cup warm water (if needed)
Equipment/Utensils
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Clean kitchen towel
Preparation Steps
- Activate the Yeast: In a large mixing bowl, whisk together the warm almond milk, maple syrup, and active dry yeast. Let it sit for about 5-7 minutes until it becomes frothy and bubbly.
- Mix the Dry Ingredients: In a separate bowl, combine the sorghum flour, tapioca flour, salt, and xanthan gum. Stir well to ensure everything is evenly distributed.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the yeast mixture. Pour in the olive oil and apple cider vinegar, and mix thoroughly. If the dough is too dry, gradually add up to ½ cup of warm water until the dough is soft and slightly sticky.
- First Rise: Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Let the dough rise for about 45 minutes, or until it has doubled in size.
- Shape the Rolls: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 12 equal portions. Roll each piece into a ball and place it on the prepared baking sheet.
- Second Rise: Cover the rolls with the towel again and let them rise for another 15 minutes.
- Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and firm to the touch. They should sound hollow when tapped on the bottom.
- Cool and Serve: Let the rolls cool slightly before serving. Enjoy them warm or at room temperature with your favorite spreads or as a side dish.
Nutritional Information (Per Serving)
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Folate: 4%
- Vitamin C: 2%
- Calcium: 2%
These Vegan Sorghum Flour Rolls are a tasty, nutritious option for anyone looking to add more gluten-free and plant-based recipes to their repertoire. Their soft, slightly chewy texture and mild, nutty flavor make them a favorite at our table. Give them a try—you might find yourself making them a regular part of your meals!
Vegan Sorghum Flour Rolls
Vegan Sorghum Flour Rolls are a gluten-free delight that brings a wholesome, nutty flavor to your table. These rolls are packed with nutrients and have a satisfying texture that makes them perfect for any meal. With sorghum flour as the star ingredient, these rolls are not only delicious but also a great source of fiber and protein.
Ingredients
- 2 cups sorghum flour
- 1 cup tapioca flour
- 1 packet 2 ¼ tsp active dry yeast
- 1 cup warm almond milk
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp xanthan gum
- ½ cup warm water if needed
Instructions
- Activate the Yeast: In a large mixing bowl, whisk together the warm almond milk, maple syrup, and active dry yeast. Let it sit for about 5-7 minutes until it becomes frothy and bubbly.
- Mix the Dry Ingredients: In a separate bowl, combine the sorghum flour, tapioca flour, salt, and xanthan gum. Stir well to ensure everything is evenly distributed.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the yeast mixture. Pour in the olive oil and apple cider vinegar, and mix thoroughly. If the dough is too dry, gradually add up to ½ cup of warm water until the dough is soft and slightly sticky.
- First Rise: Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Let the dough rise for about 45 minutes, or until it has doubled in size.
- Shape the Rolls: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and divide it into 12 equal portions. Roll each piece into a ball and place it on the prepared baking sheet.
- Second Rise: Cover the rolls with the towel again and let them rise for another 15 minutes.
- Bake: Bake the rolls for 20-25 minutes, or until they are golden brown and firm to the touch. They should sound hollow when tapped on the bottom.
- Cool and Serve: Let the rolls cool slightly before serving. Enjoy them warm or at room temperature with your favorite spreads or as a side dish.
Notes
Nutritional Information (Per Serving)
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Folate: 4%
- Vitamin C: 2%
- Calcium: 2%
