Gluten-Free Pain au Lait

Delight in the pillowy softness of gluten-free Pain au Lait—an irresistibly tender and subtly sweet French milk bread roll that's perfect for breakfast, brunch, or an afternoon treat. Crafted from a carefully blended gluten-free all-purpose flour mix and a touch of xanthan gum, this recipe ensures a light yet sturdy texture that's ideal for those with gluten sensitivities. Enriched with whole milk, butter, eggs, and a hint of vanilla, these golden-brown rolls boast a rich flavor and a glossy finish, thanks to an elegant egg wash. With only 20 minutes of prep time and simple steps, you can create bakery-worthy results in the comfort of your own kitchen. Serve these gluten-free rolls warm, with a dollop of jam, butter, or any spread of your choice, and savor their soft, melt-in-your-mouth goodness. Perfect for special occasions or everyday indulgence, this recipe will quickly become a favorite on your gluten-free baking list!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 300 g Gluten-Free All-Purpose Flour Blend
• 1 tsp Xanthan Gum
• 10 g Instant Yeast
• 40 g Granulated Sugar
• 1 tsp Salt
• 240 ml Whole Milk
• 60 g Unsalted Butter
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1 Egg Yolk
• 1 tbsp Water

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, instant yeast, granulated sugar, and salt. Mix well to ensure even distribution.

Step 2

In a small saucepan, heat the milk over low heat until just warm (about 40°C or 104°F). Do not let it boil. Remove from heat and add the butter, stirring until completely melted.

Step 3

In a separate bowl, whisk together the eggs and vanilla extract.

Step 4

Add the milk-butter mixture and the egg mixture to the dry ingredients. Mix with a wooden spoon or a stand mixer with the dough hook attachment until a soft dough forms.

Step 5

Transfer the dough to a lightly floured surface and knead gently until smooth and elastic. If using a stand mixer, continue mixing on medium speed for about 5 minutes.

Step 6

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth or plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.

Step 7

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

Step 8

Punch down the dough gently to remove air bubbles. On a floured surface, divide the dough into 8 equal pieces.

Step 9

Shape each piece into a small, smooth oval or rectangle-shaped roll and place them evenly spaced on the prepared baking sheet.

Step 10

Cover the rolls with a damp cloth and let them rise again for 30-40 minutes, or until puffy.

Step 11

In a small bowl, beat the egg yolk with 1 tablespoon of water to create an egg wash. Brush this gently onto each roll for a glossy finish.

Step 12

Bake the rolls in the preheated oven for 20-25 minutes or until golden brown and firm to the touch.

Step 13

Remove from the oven and allow to cool on a wire rack before serving. Enjoy your gluten-free Pain au Lait plain or with your favorite spread!

Nutrition Facts

Serving size	802 grams (802.0g)

Amount per serving	% Daily Value*
Calories	2088

Total Fat 76.80g	98%
Saturated Fat 39.30g	197%
Polyunsaturated Fat 0.30g
Cholesterol 719mg	240%
Sodium 2652mg	115%
Total Carbohydrate 323.60g	118%
Dietary Fiber 13.80g	49%
Total Sugars 53.40g
Protein 34.30g	69%

Vitamin D 209IU	1046%
Calcium 431mg	33%
Iron 4mg	24%
Potassium 693mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 6.5%

Carbs: 61.0%