Gluten-Free Zucchini Carrot Rolls

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zucchini carrot rolls
Oksana Charla
Prep time: 20 mins
Cook time: 20 mins
Calories: 203

Years ago, I created a recipe for zucchini carrot tea bread in remembrance of my mother’s garden, which was always plentiful with zucchini. When I became allergic to yeast, I made a few adjustments to the recipe to create these tasty yeast-free dinner rolls. This recipe can be made egg-free; see instructions.

gluten free zucchini carrot rolls
Oksana Charla

For Egg-Free Zucchini Carrot Rolls, omit 4 eggs. Combine 4 tablespoons golden flax meal or ground chia seeds with ¾ cup warm water. Let sit to thicken 15 minutes. Then whisk well to add air and create volume. In step 4, continue whisking while slowly adding the olive oil. Add this mixture to recipe in step 5, lightly folding it into dry ingredients with a rubber spatula. Batter will be dry. Add milk with vinegar and blend with a rubber spatula just until the dough comes together.


Dee’s Rice Flour Blend

MAKES 4½ CUPS.

3 cups brown rice flour or white rice flour or combination
1 cup potato starch (not potato flour)
½ cup tapioca starch/flour

1. Combine ingredients until thoroughly blended.

Each cup contains 570 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 8mg sodium, 128g carbohydrate, 4g fiber, 0g sugars, 8g protein, 87Est GL.

Contributor Diane Kittle is a professional baker and owner of Dee’s One Smart Cookie, a popular gluten-free, allergy-friendly bakery in Glastonbury, Connecticut.

Yields 20 rolls

Ingredients

  • 4 cups Dee’s Rice Flour Blend
  • 2/3 cup sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 tablespoon xanthan gum
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1½ cups shredded zucchini
  • ½ cup shredded carrots
  • 2 teaspoons dried dill weed
  • 4 large eggs
  • 1/3 cup olive oil
  • 1 ¾ cup milk of choice mixed with 1 tablespoon apple cider vinegar or lemon juice
  • Melted butter or margarine, for brushing tops, optional

Directions

1Preheat oven to 400°F.

2In a large bowl, sift together flour blend, sugar, baking powder, xanthan gum, baking soda and salt. (Sifting yields lighter, smoother rolls.)

3Add zucchini, carrots and dill weed to dry ingredients and blend with a large spoon until combined.

4In a separate bowl, whisk together eggs, olive oil and milk with vinegar.

5Add wet ingredients to dry ingredients and hand mix with a large spoon or rubber spatula just until blended. (Overmixing will toughen the dough.)

6Lightly grease a muffin tin or a dinner roll pan (similar to a muffin tin but half the depth) and dust with flour blend. Scoop the dough into each cup using a 1/3-cup ice cream scoop. Alternatively, make drop biscuits by scooping the dough directly onto a baking sheet lined with parchment paper.

7Place in preheated oven and bake 20 minutes or until nicely browned and baked through.

8Remove from oven and brush each roll with melted butter or margarine for sheen and additional color and flavor, if desired.

1 roll contains 203 calories, 6g total fat, 1g saturated fat, 0g trans fat, 44mg cholesterol, 338mg sodium, 35g carbohydrates, 1g fiber, 8g sugars, 4g protein.