I went gluten free seven years ago.
Until last Thanksgiving, I never had a decent dinner roll. There’s something about dinner rolls that gluten free grains just can’t do right. It can’t get the texture anywhere near correct.
But last year, for Thanksgiving, I really wanted to have dinner rolls. Gluten free ones.
Over the years of being gluten free, my mom and I have tried countless recipes and read about gluten free baking, and performed our own experiments. I know when you need xanthan gum and when you don’t.
But I still never had a successful dinner roll. Until last year.
We discovered psyllium husk as a substitute for xanthan gum a year or so before. It’s great for breads and things, but not cakes. It can impart a bit of a weird taste to sweet things. We used it successfully in a wide variety of bread items, and even chocolate cakes, where the strong taste of chocolate overwhelms any psyllium after taste. It helps make baked goods rise more without some of the weird gelatinous-ness that xanthan gum can cause.
We hadn’t tried it in rolls yet. All my previous rolls were either with xanthan gum or nothing at all, and they were mostly failures no matter how much butter and maple syrup I spread on them.
As it turns out, one of our favorite cookbooks has a recipe for rolls using psyllium husk. And they were lovely, and not all that difficult to make either.
I can’t post the recipe, because it isn’t mine, but you can find it in America’s Test Kitchen’s How Can It Be Gluten Free Cookbook.