April 14, 2010

Gluten Free Brown & Serve Rolls

I made these for Easter.They were soooo good and very easy to make!! A big Thank You to Jeanine at thebakingbeauties.com for posting the most fabulous gluten free sandwich bread recipe I have ever had!! The bread is easy to make and has the taste and texture of the bread I remember eating as a child.

1 cup warm water 110 degree
2 Tb raw honey
1 1/4 cup brown rice flour
1/2 cup ground flax or ground almonds
1/2 cup potato starch (Not potato flour)
1/4 cup tapioca flour/starch  
1/4 cup skim milk powder*
2 1/2 tsp xanthan gum*
1 tsp salt
2 tsp gluten free vinegar
2 Tbsp extra virgin olive oil
2 eggs plus 2 egg whites

*Dariy free substitute sweet rice flour for the skim milk powder. 
*Corn free substitute 1 Tb guar gum for the xanthan gum

Make sure all ingredients are at room temperature. I place the eggs (unshelled) in a bowl of warm water while I am preparing the yeast.

Preheat oven to 350 degrees
  1. Combine warm water, yeast and sugar in a bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens rising time. 
  2. In a large bowl, combine dry ingredients. Mix well and set aside. 
  3. Using heavy-duty mixer with paddle attachment, beat eggs until thick and foamy. Slowly add vinegar and oil. Mix on low until well blended. Slowly add water/yeast mixture and mix until combined.  
  4. With mixer on lowest speed, slowly add dry ingredients and mix until combined. (The dough will have the texture similar to a cake mix-see picture below) Scrape bottom and sides of bowl with rubber spatula. Turn mixer to medium speed, set timer and leave alone to beat for 4 minutes. You can see from the picture below that the dough will begin pulling away from the sides of the bowl

    glutenfreefood_008.jpg  glutenfreefood_010.jpg 

  5.  Fill greased muffin tins 2/3 full with dough. Let rise about 20 minutes or until the dough reaches just over the top of the pan. 
  6. Bake in preheated oven until they just start to brown - about 15 - 17 minutes. Remove from oven and let sit in pan for 5 to 10 minutes. Take out of  pan and let cool on a wire rack. 
  7. When cool, place in freezer bag or container and freeze or refrigerate until ready to eat. (You do not have to refrigerate  if you plan to eat them within 2 days. I did not freeze mine - I placed them in a bag and stored them on my counter overnight. Then baked them the next day)
  8. If frozen, take out of freezer 1/2 hour before serving and place on plate or cookie sheet. Then proceed to #10 to bake.
  9. If unfrozen, place on cookie sheet and bake in preheated 425 degree oven for 7 to 10 minutes or until brown. 
  10. If rolls are thawed follow baking directions same as unfrozen rolls  above #9. If still frozen, place on cookie sheet and bake in preheated 425 degree oven for 10 - 12 minutes. Watch carefully after 10 minutes so they don't burn. Enjoy!  Makes 18 rolls


Jeanine - The Baking Beauties said...

Oh wow, those look fantastic, Vicki! I've never thought of making them in a muffin tin, great idea! Hmm...now I have the urge to bake bread again. :) So glad to hear that the recipe is working so well for you! Yeah!!

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