Boerewors Rolls Recipe

Gluten-free bread roll recipe (perfect for National Braai Day!)

Mila’s Meals Gluten-free Bread Roll Recipe

Ah the braai – a South African institution!

 

Otherwise known as a barbecue in the rest of the world, the braai is a meal that celebrates meat, salads and sunshine – and is usually an easy sell for picky eaters. Unless they are gluten-free of course! Then the thought of a braai with it’s boerewors rolls (hot dogs) and braai-broodjies (toasted cheese sandwiches) induces one of those ‘cold-sweat’ moments.

 

It broke my heart to tell Mila she couldn’t enjoy a boerewors roll (which kid doesn’t love a piece of white bread!), so I set about creating a recipe for gluten-free bread rolls.

 

My previous bread recipe’s excluded yeast as I was following an anti-Candida diet. I realize, in hindsight, this made the job of creating a light, fluffy and edible bread that much harder. What joy to have yeast available as an ingredient! These rolls are so light and fluffy – a very close resemblance to the store bought ones – with the added benefit of not having any GMO soy (South African bread is full of it) or any strange preservatives.

 

Please read the ingredient label of your store-bought bread! Here is an example of what you are likely to find:

White bread wheat flour (wheat, gluten), water, yeast, salt, sugar, soya flour (soy), vegetable fat (palm fruit), preservative: calcium propionate, emulsifiers, flour improvers, mineral salts (electrolytic iron and zinc oxide) and vitamins.

 

Blog post on the sorry state of our staple food to follow soon!

 

(PS I am still not entirely comfortable using dry active yeast in my baking too frequently. Traditional sourdough bread is really the way to go.)

 

*This recipe is not in my book ‘Mila’s Meals: The Beginning & The Basics‘, but it will be in the second book 🙂

Mama’s Notes:

Even though these rolls are ‘free-from’ in terms of refined sugar, gluten and dairy, I wouldn’t offer them to Mila everyday. The flour is refined and likely to spike the blood sugar levels and the rolls aren’t exactly nutrient-dense. But, just like with birthday party food, when there is an occasion that calls for a certain food (like National Braai Day), well then – I am glad that my free-from child can partake in the feast and this recipe is very useful.

 

Chef’s Notes:

Ideally these should be made with a hot dog bun pan to ensure an even shape – but I haven’t been able to find one in South Africa yet.

Key: gluten-free, sugar-free, dairy-free, nut-free, great for adults too

Prep Time: 50 minutes (including 25 mins proofing)

Cooking Time: 35 mins

Makes: 16 mini bread rolls or 8 adult-sized ones

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

 

WET MIX

 

DRY MIX

 

ADDITIONAL

  • ½ C boiling water (for proofing)

 

METHOD


  1. Turn your fan oven on to 180°C (375°C).
  2. Grease a deep baking tray (or hot dog bun pan should you have one). Mine measured 31cm x 20,5cm x 3,5cm.
  3. Pour the warm coconut milk into a small mixing bowl. Stir in the honey and the yeast. Set aside.
  4. In a separate mixing bowl, sieve together the dry ingredients (gluten-free flour, guar gum, baking powder and salt).
  5. In a large mixing bowl whisk together the apple cider vinegar, coconut oil and eggs. Add the yeast mixture and whisk to combine.
  6. Using an electric beater on medium-high speed with one dough hook fitted, add the dry ingredients to the wet while beating.
  7. Beat for 3 minutes. The mixture will be a wet, thick cake-like batter.
  8. Scrape the batter into your prepared baking tray – spreading in evenly and smoothing off the top. (These rise A LOT – so the batter should come half-way up the pan to allow space for this.)
  9. Now to shape the rolls!
  10. Wet your hands (to prevent the batter from sticking to them). Using your finger make lines / indents where you want the rolls to separate. You can also shape the rounded tops. (This is where a hot dog roll pan would be far more convenient).
  11. Pour the boiling water into a small bowl and place alongside the baking tray in a draft-free place to proof. I have a double oven – so while the one is getting warm for the baking, I place the baking tray and the boiling water in the other one. The boiling water will help the mixture rise.
  12. Proof for 25 minutes.
  13. Place the baking tray in the pre-heated oven and bake for 20 minutes. After 20 minutes cover the baking tray with tin foil (leaving 2 ends open) to prevent the rolls from burning on top – they tend to brown on top before the are fully cooked.
  14. Bake for another 15 minutes. (Please note: all ovens are different –  a knife or toothpick inserted into the centre should come out clean.)
  15. Remove the rolls from the oven an allow to cool on your stove top for 5 minutes before turning out onto a cooling rack. Allow to cool completely before separating them.
  16. Leftovers are best stored in the freezer.

TO MAKE THE BOEREWORS ROLL:

 

Simply slice open, add a perfectly cooked piece of (gluten-free) boerewors, spread on some All Good Tomato sauce (recipe in Mila’s Meals: The Beginning & The Basics) – and there you have it!

 

Mila reckons they are finger licking good!

And if you want to finish the feast with some braaied marshmallows – you can find a recipe here!

Marshmallow Recipe

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Many people have asked me where I got the plate used in the photo 🙂 It is a bamboo plate from Faithful-To-Nature.

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Coconut Milk
Raw Honey
Apple Cider Vinegar
Coconut Oil
Guar Gum
baking powder
Himalayan Salt

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