I bet when you read the title of this post you thought, “nah, there is no such thing as a soft and chewy roll that’s also gluten- and dairy-free.” My friend, you would be wrong. I’ve been doing a lot of experimenting with flour ratios and leavening agents (like eggs, yeast, baking powder, and baking soda) and I think I have finally come up with the perfect combination that yields soft, chewy, and oh-so-fluffy rolls.
My biggest breakthrough was discovering that increasing the amount of yeast helped with the rise significantly but did not make them taste like beer bread. I also increased the amount of xanthan gum to provide more elasticity, creating more chew.
I hope you like these rolls as much as I did. I may or may not have eaten two within 10 minutes of them coming out of the oven. I baked mine as separate rolls, but you could also do these pull-apart style in two 8-inch round baking pans, just increase the baking time by 8-10 minutes.