Gluten-Free Vegan Spiced Pull Apart Rolls

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too 🙂 

The crusty exterior and soft interior of this gluten free potato bread will have everyone reaching for seconds! It’s easy to mix together, rises beautifully and bakes up nice and golden. Sliced thick or thin, these moist slices will quickly become a favorite!

 

This bread is like Wonder Bread . It’s denser, with a more savory flavor; pliable, yet sturdy enough to stand up to veg stuffed burger.

The potato adds nutrients and helps keep the bread moist longer. If you use Yukon Gold potatoes, the bread will have a slight golden hue

  

So what’s the magic to making these fluffy gluten, dairy and egg free rolls? Well, I used flaxseed meal to help bind them together, without the use of eggs. 

With gluten free yeast breads and rolls, you don’t need a second rise. So mix up the dough, shape, rise, and bake. Ready in an hour flat.

Without wasting much time let's get started!!

INGREDIENTS

potato puree

1 medium yellow potato (about 250g)

1 cup water

dough

3/4 cup plant milk

2 tsps yeast

2 tbsps coconut sugar

3/4 cup brown rice flour (if you don't have you can use white rice flour I have used white rice flour ..as I was out of brown rice flour stock )

3/4 cup white rice flour

1/3 cup tapioca flour

1/4 cup flaxseed meal 

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsps apple cider vinegar

1/2 cup potato puree 

1/2 tsp cumin seeds 

1 tsp - chilli flakes

1/2 tsp red chilli powder

1 tsp garlic powder

1 tsp onion powder

INSTRUCTIONS

Potato puree: 

Cut the potato into large chunks. Combine potato and 1 cup water in medium saucepan cover and boil until fork tender.

Transfer potato and cooking water to a blender. Blend until smooth. You will only need 1/2 cup of the puree for this recipe

Dough: 

Heat the milk until it is warm to the touch but not hot (~110°F). Add the sugar and yeast. Stir. Set aside for 5-10 minutes until foamy on top.

In a large mixing bowl, combine the flours, flaxseed meal ,baking powder, baking soda, and salt. Stir to combine.Once the yeast is foamy, add it to the dry ingredients along with the vinegar and potato puree.

Mix with your hands until everything is combined and you have a very sticky dough.

With slightly wet hands, divide the dough into 13  balls. Arrange on a baking pan lined with parchment paper.

Cover with a damp cloth and set in a warm place for 1 hour.Fill a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 425 degrees F.

Remove the towel covering the buns. Place them on the top rack of the oven (be careful of the steam that will come out when you open the oven door). Bake for approximately 20 minutes until golden brown.

Remove from the oven, cool briefly, and enjoy. They are best within the first 24-48 hours.

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