BreadOctober-November 2013

Gluten-Free Butternut Squash Dinner Roll Recipe

Here's an interesting twist to the classic Thanksgiving dinner roll! Get the most of fall flavors with this gluten free dinner roll recipe - made with butternut squash to give it texture!

gluten free butternut squash dinner roll

Photo by Colette Martin

These quick and easy rolls are baked in a muffin tin. Thanks to quick-rising yeast, they can be made–start to finish–in less than an hour.

Ingredients:

2 ⅔ cups Multi-Grain Flour Blend (below)
teaspoon xanthan gum
2 teaspoons (1 packet) quick-rising yeast
cup sugar or evaporated cane juice
3 teaspoons baking powder
teaspoon salt
1 cup butternut squash puree
- cup warm hemp milk or dairy- free milk of choice (100F)
cup sunflower oil or oil of choice

Directions:

1. Lightly oil a muffin tin.

2. Combine flour blend, xanthan gum, yeast, sugar, baking powder and salt in a bowl. Set it aside.

3. Combine squash puree, cup milk and oil in a large mixing bowl. Blend on medium speed until combined, about 1 minute.

4. Add dry ingredients and blend until smooth, about 3 to 4 minutes. If batter is too thick, add more milk, 1 tablespoon at a time, until desired consistency but no more than 1/4 cup (3/4 cup total).

5. Pour batter evenly into prepared muffin tin, filling cups no more than 2/3 full. Use all 12 cups.

6. Place dough in a warm, moist spot and let it rise for 25 to 35 minutes until batter reaches the top of the muffin tins. With 5 minutes left to rise, preheat oven to 375F.

7. Place rolls in preheated oven and bake 13 to 15 minutes or until rolls reach an internal temperature of 205F to 210F on an instant-read thermometer.

Each roll contains 177 calories, 5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 148mg sodium, 29g carbohydrate, 2g fiber, 5g sugars, 3g protein, 18 Est GL.
Multi-Grain Flour Blend

MAKES 2 CUPS

This all-purpose blend contains three whole-grain flours, offering more nutrients and fiber than many standard all-purpose blends.

cup brown rice flour
cup + 2 tablespoons sorghum flour
cup amaranth flour
cup arrowroot starch
2 tablespoons potato starch (not potato flour)

1. Combine ingredients until well blended. Store in a tightly covered container in the refrigerator until used.

For more gluten free flour substitutions, click here!

Each cup contains 497 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 11mg sodium, 106g carbohydrate, 8g fiber, 0g sugars, 12g protein, Est GL 65.

Food-allergy mom Colette Martin (learningtoeatallergyfree.com) is author of Learning to Bake Allergen-Free.

Comments (1)

In the recipe, it says to see "below" for the Multi-Grain flour blend.

I didn't find it!

Posted by: Mary L | November 21, 2016 2:49 PM    Report this comment

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