I set out to make some gluten-free rolls and then, because I couldn’t help myself, I decided to make them multigrain too. And just like that these adorable little Multigrain and Gluten-Free Cloverleaf Rolls were born.
Eating a variety of grains every day is one of the best things you can do for your body and with all the amazing flours that are so easily available to us today it is also one of the easier things you can do. At any time I have at least a dozen flours sitting in my pantry. I will confess that I don’t often touch some for months, but then I get on a cooking or baking binge and there they go!
I decided to make these gluten-free partly because a reader who is a fan of my Gluten-free Sandwich Bread
asked for a recipe and partly because I like incorporating wholegrain and gluten-free foods in my family’s diet when possible. If you are new to baking gluten-free, you might want to read the sandwich bread post
first for some useful tips. Follow them and you won’t go wrong.
If you don’t have all of these flours, use more of the others. I wouldn’t increase the amount of tapioca or brown rice flour by much since they are starchier than the others, but you can definitely use more of the millet or the sorghum or the oat flour, if that’s what you have. Or you could use quinoa or even wheat if you don’t mind the gluten.
This dough is more dough-like and less batter-like (the way gluten-free doughs tend to be) which is great because it gives you more leeway with actually shaping the rolls– an impossible task if you are working with a batter-consistency dough. And the rolls, once baked, have an airy texture and they taste amazing with the robust flavors of all those healthy flours– even the dough tasted amazing (yes, I confess, I always taste the dough).
Here’s the recipe. Enjoy, all!
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