Gluten-Free Yeasted Buttermilk Dinner Rolls
Old-fashioned buttermilk rolls, made with whole grain gluten-free flours and cultured buttermilk, are tender, moist, and versatile. They’re equally good to sop up gravy at your holiday table or to make sandwiches with the next day.
1 cup brown rice flour
1 cup millet flour or sorghum flour (or a blend of the two)
½ cup bean flour (ie. garbanzo bean, white bean, or lentil)
1 ¼ cups full fat cultured buttermilk
1 cup boiling water
2 tablespoons whole date, palm, or cane sugar
1 tablespoon xanthan gum
2 teaspoons active dry yeast
1 ½ teaspoons unrefined sea salt, finely ground
1 ½ cups Gluten-Free All-Purpose Flour Mix
1/3 cup unsalted butter, at room temperature (about 70 degrees F), plus more for buttering the pan and the tops of the rolls
12-24 hours before you plan to bake:
In a large non-reactive bowl combine the brown rice flour, millet or sorghum flour, and bean flour. Add the buttermilk. Use a wooden spoon to mix until evenly combined. Cover tightly with a non-reactive cover. Store at room temperature (about 70 degrees F) for 12-24 hours. Soaking the flours eliminates some of the natural anti-nutrients making the flours more palatable and digestible (see cooks note).
To make the rolls:
Generously butter a 9-inch square baking dish. Add the boiling water to the soaked flour mixture. Whisk until the dough becomes smooth, about 1-2 minutes. Set the mixture aside to cool until lukewarm (about 100 degrees F), about 5 minutes. In a small bowl combine the whole sugar, xanthan gum, yeast, and salt. Add to the flour mixture. Whisk until incorporated, about 1 minute. Add the Gluten-Free All Purpose Flour Mix in thirds. Use a wooden spoon or the paddle attachment to mix the flour into the dough after each addition. Add the butter. Continue mixing just until the butter is incorporated into the dough, about 1-2 minutes.
For each roll scoop about ½ cup of dough. Use a spoon to shape the rolls such that 3 rows, each with 3 mounds of dough, fit closely into the pan. Cover loosely with a towel or napkin. Set in a warm (about 75 degrees F) place to rise until nearly even with the top of the pan, about 30-40 minutes.
Preheat the oven to 400 degrees F. Bake until golden brown on top and hollow sounding when tapped, about 30-35 minutes. To serve immediately, brush the tops of the rolls with butter and return to the oven to brown for 5 more minutes. If the rolls are made in advance, cool in the pan. Cover tightly and refrigerate. Just before serving brush butter over the tops of the rolls. Heat in a hot (400 degrees F) oven until warm, about 10-15 minutes. Serve while still warm.
Phytic acid occurs naturally in the outer bran of most nuts, seeds, grains, and legumes. It chemically binds with minerals like phosphorus, iron, calcium, magnesium, copper and zinc, and prevents them from being absorbed into the body. Fortunately, phytic acid can be reduced and eliminated through conscious food preparation methods.
One way eliminate phytic acid is to soak flours in an acidic liquid for at least 12 hours (as called for in this recipe). The acidic liquid activates the enzyme phytase which breaks down phytic acid. After soaking, the grains are free to offer us their nutrition – uninhibited by the anti-nutrient phytic acid.
 Sally Fallon-Morell, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Washington: New Trends, 2001), (p. 25)
 Fallon-Morell, (p. 476)