Delicious homemade gluten free Hawaiian rolls made with Cup4Cup recipe. Perfect for your next gathering or family dinner.
Delicious Gluten-Free Hawaiian Rolls Recipe
These Gluten Free Hawaiian Rolls recipe uses Cup4Cup Gluten Free Flour and came out awesome! The rolls can be made by weight or volume measurements, and ingredient substitutions can be made. The directions are easy to follow, and you can even make them ahead of time before baking. The taste and texture of the rolls are excellent, making them a delicious option for anyone looking for a gluten-free bread alternative.
The ingredients for the recipe include gluten-free flour, brown sugar, potato flour, psyllium husk powder, instant yeast, salt, milk, butter (or dairy-free alternative), and an egg. The process involves making the dough, shaping the rolls, baking them, and enjoying the final product. Whether you follow a gluten-free diet or not, these Hawaiian Rolls are sure to impress with their flavor and texture.
Pineapple-infused Paradise: Creating the Perfect Gluten-Free Hawaiian Rolls
Golden Brown pillowy soft and slightly Sweet let’s make glutenfree Hawaiian rolls I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s get started before we get started making these gluten-free Hawaiian rolls let’s go over.
Some initial recipe notes that way there when we get to the recipe we can just go right through it and get to trying them this recipe is by Katie over at the website Wheat by the wayside I have made one of her recipes before on this channel they are gluten-free cinnamon rolls they came out really well so I’m excited to be trying another one of her.
Recipes so Katie’s recipe this one and the last one I did really easy instructions she gives you notes on what you need to do she gives you substitutions on stuff I really like the way she lays out a recipe her actual blog post is is full of tips to help you get good results with the recipe for this recipe she says you can use two.
Different types of gluten-free flour the first one is Caputo it is a gluten-free flour but it does contain wheat starch as one of the ingredients so if you have a wheat allergy you will not be able to use this or if you have any sensitivity to this flour because it is wheat starch technically you should be able to use it even if you’re Celiac but but that’s not.
Always the case because everyone’s different she also says you will get the best results using this flow but I’m not using this one today because I actually like this for my pizza crust the next flower she said recommends is cup for cup so I’m actually used cup for cup let’s go over the ingredients in it some of you will not be able to use this one.
Because it has milk as one of the ingredients but let’s go over the the ingredients and keep moving the ingredients are corn starch white rice flour brown rice flour RBST free milk powder tapioca flour potato starch zanan gum so those are the ingredients in this blend the other blend I will link below to that blend as well as this.
Blend in case you want to look at both of them Caputo I used to be able to get locally I can no longer find it locally but it is available on Amazon one thing I noticed when looking at recipes for Hawaiian rolls is that traditional gluten- filed Hawaiian rolls lots of the recipes have pineapple juice as one of the ingredients I’m sure it’s because of.
The Hawaiian in the name however in looking at the ingredients at the website there’s no pineapple juice in their traditional roles however there is sugar so Katie uses brown sugar in her rolls which I think is a great way to to get the sweetness in there and not add any extra liquid to the ingredients so we’re using brown sugar in this recipe.
Katie also uses psyllium husk powder and that is going to add some structure to our rolls so I’m going to be using that the other thing Katie uses is she uses a little bit of potato flour so potato flour is different from potato starch it actually I don’t know if you can see it in the camera but it actually has a.
Yellowish color to it and it smells like potatoes so they actually take the potatoes and it’s not separated from the starch it’s dried out and then they grind it down into a flour so this is different from potato starch and what this is going to do is this is going to keep some moisture in your bread which if you ever make gluten-free breads you.
Know that they dry out so this this is going to help with that Katie does say that if you have a high-speed blender and don’t have potato flour you can actually grind dried potato flakes down until it’s a powder and use that instead so there’s a substitute idea for you if you have a high-speed blender and don’t have potato flour the final two things.
That I want to go over quickly Katie makes these in a loaf pan so I think that’s great I don’t have to dig out any other pan we’re going to make rolls in this she also says that you can double the ingredients and put it in a 9×9 if you want to do that I’m just doing the small batch today it makes eight rolls the final thing is that she says to use.
Your stand mixer with this recipe she does not recommend a hand mixer the batter is thick the pelium husk is probably the main factor of the thickness and there’s also not a lot of liquid in this recipe so she does recommend the stand mixer as opposed to the hand mixer all right guys I think it’s time to start this so we can try.
Them out to the bowl of the stand mixer you want to add one and 1/2 cups of the gluten-free flour she does on her website if you bake by weight there is a button on the recipe that will actually switch everything over to metric so if you’re doing it that way by all means that is recommended as.
Well we want a four of a cup of brown sugar I’m using light brown sugar 2 tablespoons of the potato flour a half tablespoon or 1 and 1/2 teaspoon of celium husk powder a/ tablesp or 1 and 1/2 taspo of instant yeast and 3/4 of a teaspoon of fine salt this is just regular table salt give everything a whisk cuz you.
Want to break up the brown sugar and you want to break up any of the flour starches so just give it a good mix all right for the wet ingredients I’m not going to add it just yet but you’re going to need one egg and I lightly bead it just so it’s already mixed together some before it goes into the ingredients you’re also going to need 3/4 of a cup.
Of milk I’m using whole milk but Katie says you can also use your dafree alternative if you need to we’re also going to add 2 tbsp of butter or you could use some kind of vegan buttery sticks or canola oil for dairy free so I’m going to heat this in the microwave for about a minute because we want to melt the butter and warm up the milk you.
Want the mixture to be between 120 and 130° f so get your thermometer ready so we can have an accurate temperature so let me get this heated up and then we’ll mix everything together I’ve got the butter and the milk heated up I’ve got my paddle attachment on the mixer I’m going to lower the paddle and I’m going to.
Blend this at low speed to get everything combined and once the milk and the butter is all in there I’m going to add my egg to the mixture as well let’s add the egg egg okay I’ve added everything I am going to give the bowl a quick scrape the bottom looks like everything.
Is pretty well moistened so now I’m going to bump the mixer up to medium and I’m going to blend everything for 2 minutes okay 2 minutes is up let’s take a look at it it is pretty thick and sticky okay let’s get everything scraped back down into the bowl and do your check and make sure that all the dry.
Ingredients have been Incorporated okay we’re done with the mixer so let’s push it to the side there’s the dough and it is sticky but it actually with the silicone scraper has scraped away from the bowls nicely now we need to shape it here’s the loaf pan I am using I’ve got it greased I’ve used shortening just because I feel that.
That gives better coverage you use whatever kind of Grease you decide works best for you I also have my 1/4 cup measuring cup that the brown sugar was in this is how we’re going to measure them out you want a/4 cup per roll and Katie doesn’t say this but I’m going to give this a little spray with cooking.
Spray because I have a feeling if it’s going to be sticky then this is going to help that she also says to lightly grease your hands with cooking sprayer oil so I’m going to do that as well because we’re going to shape it so this is going to be a recipe that is definitely a little.
Messy all right there’s 1/4 cup of dough came out pretty clean and you know what that I’m covered in oil but that dough is easy to work with so I like Katie’s directions for that let’s try the second one still some good release another shaping let’s do the next six okay rolls are done eight of.
Them and if you look you can see as I got towards the end they started getting bumpy and that’s because eventually the oil you just need to re oil your hands some so I wouldn’t worry about that just go ahead and re oil your hands if you need to now we need to let these rise I like using the oven as a proofer because I.
Can keep it warm in there and there’s no drafts so I turned my oven on before I started filming for you guys to 170° that’s the lowest my oven will go so as low as your oven goes bump it down to there and set your timer for a minute to a minute and a half at that point turn it off leave it alone now when you’re ready you can pop this in let it rise.
And do its thing and usually I find that it takes less time than the recipe States so I’m going to cover this with a towel Katie says to let it rise for about an hour or until they’re double in size I’m going to check it in 30 minutes just because I don’t want these to overproof so let’s get this covered up into proof and then we’ll look at it.
Before we pop them in the oven okay so it’s been 30 minutes I have not opened this up yet so let’s see if 30 minutes is enough for them to double in size with the proofing in the oven I think they can probably go just a little bit longer so I’m going to do another 15 minutes in the oven let them proof and after that 15 minutes I’m going to take.
Them out of the oven put them on the counter and I’m going to preheat my oven to 350° once my oven’s preheated we will get these baked off and give them a try Okay so we’re just at the hour mark and they have risen nicely they did need that full hour so I’ve got about a tablespoon of butter that I melted and.
I’m just going to brush the tops gently all right everything’s been buttered I’m going to pop these in the oven for 25 to 35 minutes until they are golden brown on top once they come out of the oven you want to brush them with melted butter again and serve them warm so let’s get these baked off so we can give them a taste so it’s.
Been a half hour everything is nice and golden let’s take a little bit more melted butter about another tablespoon all right guys I’m going to get these out of the pan get a couple photos for you guys and then we’re going to give them a taste so I have not given these a taste yet I did split one open as you saw in.
The beginning of the video so they are still nice and warm and I don’t think you can see the steam coming off of them but the inside looks great definitely has that roll consistency that I expect when I open up a roll let’s start off with this bottom half and see how it tastes I do have a little bit of this melted butter left so I’ll probably use.
Some of that but let’s take a bite without butter first very good consistency I really like the taste it very bread-like the sweetness is very very faint so if you want more I like that Katie says you can up that to as much as a half a cup of brown sugar let’s put a little bit of butter.
On here really good flavor good taste good texture they’re cooked through this took 30 minutes in my oven but it’s a 25 to 35 minute range but they were golden brown and they had that bread roll smell at 30 minutes so I took it out the rest are right here I was able to pull.
It apart which I like you can see how good they look next to each other all right let’s go over a few things so I can finish this roll in regards to the recipe I did this by volume I did not do it by weight and it came out fine Katie’s site does have a conversion that will let you convert it from volume over to weight so by all.
Means if you prefer cooking by weight go ahead and do that ingredients Katie recommends making it with Caputo gluten-free flour or with cup for cup I use cup for cup she does say that cup for cup gives a little bit more of a dense roll but I didn’t have any issues with it I think it’s really good so if you have Caputo and want to.
Try that go for it if you have cup for cup no worries it came out great she does use potato flour which is different than potato starch potato flour helps keep some moisture in those rolls which can be a problem with gluten-free bakes for any of the ingredients that you may have difficulty finding.
Check in the description I always leave things like that down there so if you want to try to find them online those are your options for that making them couldn’t be easier it was pretty much dump and go very basic bread instructions the instructions are easy to follow Katie does really good instructions with her recipes that I’ve.
Read over so definitely make sure you head over to her blog and check out some of her recipes I really think that when recipes are well written it makes it much more enjoyable to try to make those recipes Katie says these will store at room temperature for up to 3 days just keep them tightly wrapped I suggest if you’re not going to eat them soon that.
You freeze them for longer storage Katie actually says you can make these ahead of time a little bit as well so if you wanted to make them on one day and then actually bake them off the next day you would make them all the way through the rise and then you would cover them in plastic wrap put them in the fridge and keep them for several hours or up to.
Overnight and then bake as directed the next day if you want to bake them the day before you actually need them Katie suggests to bake them all the way through cool them wrap them to store them and then the next day reheat them at 350° for 10 to 15 minutes until warm through and then brush with melted butter guys I’ve got a little bit more.
Roll to finish I don’t have anything else to add in regards to these rolls great recipe from Katie over at Wheat by the wayside so check out the full instructions and ingredients and all that down below in the description is a link to her site guys if you guys have recipes I need to try or recipes that you make at home that you want to share.
With me in the About Me section of my YouTube channel is my email address so feel free to send me anything there I want to thank you guys so much for watching I appreciate it leave your comments below like and share the video you enjoy it and I hope to see you in the next video.
