Gluten-Free No Yeast Bread Rolls with Roasted Tomato Soup
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Recipe Intro From minoomakesstuff
These gluten-free no yeast bread rolls are a quick and easy solution when you're craving fresh, homemade bread but short on time. Using gluten-free flour, milk, and mayonnaise, these rolls come together in minutes without the need for kneading or proofing. Perfect for a last-minute addition to any meal, they bake up fluffy and golden in just 30 minutes.
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ingredients
For the Bread Rolls
- Chosen Foods 100% Pure Avocado Oil Spray, as needed
- 2 cups gluten-free flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups milk
- 3 tablespoons Chosen Foods Classic Mayo made with 100% Pure Avocado Oil
- 2 cups shredded cheddar cheese (optional)
ingredients
For the Roasted Tomato Soup
- 3 pounds (~12) ripe mixed tomatoes (such as Roma)
- 1 large yellow onion
- 2 tablespoons Chosen Foods 100% Pure Avocado Oil
- Kosher salt, to taste
- 2 teaspoons Italian seasoning
- 2 cups chicken stock
- 1/4 cup heavy cream (optional)
Method
To make the Rolls
Step 1
Preheat the oven to 375°F. Generously spray a muffin tin with avocado oil and set aside.
Step 2
In a medium bowl, stir together the gluten-free flour, baking powder, salt, milk, mayonnaise, and shredded cheddar (if using) until just combined.
Step 3
Spoon the batter evenly into the prepared muffin tin. Sprinkle with flaky sea salt (optional).
Step 4
Bake in the preheated oven for 20-30 minutes, or until the rolls have puffed up and no longer bounce back when gently pressed.
Step 5
Remove from the oven and serve warm with roasted tomato soup.
To make the Roasted Tomato Soup
Step 1
Preheat the oven to 450°F.
Step 2
Cut the tomatoes and onion into roughly 1-inch chunks.
Step 3
Spread the tomatoes and onion evenly on a large foil-lined baking sheet.
Step 4
Drizzle with avocado oil, then season with salt and Italian seasoning.
Step 5
Roast in the preheated oven for 25 minutes, stirring once after 15 minutes. Broil for an additional 3-5 minutes until the tomatoes are slightly charred.
Step 6
Warm the chicken stock in a small pot over medium heat until heated through.
Step 7
Transfer the roasted tomatoes and onion to a blender. Add the hot chicken stock and blend until smooth. Season to taste.
Step 8
For a creamier texture, stir in heavy cream if desired. Serve and enjoy with the no-yeast bread rolls for dipping.