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‘Sour Cream’ Rolls GF/DF/EF

 Let me start off with saying these biscuits are so gooddeliciousdelectable, A-MAZ-ING.  Since I have gone gluten-free, egg-free, and dairy-free, I have some bread and dinner roll recipes I have been using to fill that humongous ‘bread gap’.  They have, for the most part, been a decent substitute, but these Sour Cream Rolls are bar-none the best rolls/biscuits I have ever had.  Seriously, in all humility, these are the best ever.  I did not miss the gluten AT ALL.  They have a nice crust on the outside, with the fluffy interior that seems to always be lacking in all of the gluten-free rolls I have tried.  

Okay, before I begin waxing poetic on these, here is the recipe.

'Sour Cream' Rolls
Yields 12
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  1. 1 teaspoon kosher salt, plus extra for sprinkling
  2. 3/4 cup sorghum flour
  3. 1/4 cup teff flour
  4. 1/2 cup tapioca starch
  5. 1/2 cup potato starch
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1-1/4 teaspoon xanthum gum
  9. 16 oz dairy-free yogurt (I recommend So Delicious Cultured Coconut, Plain)
  10. 7 tablespoons of coconut oil, divided
  1. Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper. Combine all ingredients other than cultured coconut and coconut oil in a large bowl. Stir in cultured coconut and 5 tablespoons of coconut oil and mix until combined.
  2. Using a quarter cup, scoop out dough and place on parchment paper 2 inches apart. Brush will remaining 2 tablespoons of coconut oil and sprinkle with kosher salt. Bake for 20-25 minutes, until golden brown. Let them cool on cookie sheet for 15 minutes. Best when served warm.
One Fine Tomato http://onefinetomato.com/
 Since I found out that gluten, dairy, and eggs, would make me sick, for Thanksgiving dinner I would make sweet potato biscuits to replace my Grandma L’s fluffy, buttery delicious rolls (those I could definitely wax poetic on).  While the sweet potato biscuits were delicious, it still left me feeling like I was completely deprived and missing out (especially since the sweet potato biscuits couldn’t be used for the leftover sandwiches after thanksgiving as they were too crumbly).  

After creating this recipe, however, I no longer feel completely deprived.  There will always be a part of me that yearns for my Grandma’s rolls on Thanksgiving, but this recipe is the closest I have ever come to competing with the fluffy interior of those rolls (plus they can be used for leftover sandwiches).