GFG Dinner Roll Recipe

I found this recipe over at Gluten free goddes and I ams o looking forward to tryingit out. I'll let you know what types of adjustments i make! check out her web site HERE

Karina's Gluten-Free Dinner Rolls

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour or jowar flour
1 1/2 cups tapioca starch or potato starch (not potato flour!)
1/2 cup brown rice flour
1/4 cup buckwheat flour or millet flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar

Slowly add and beat in:

1 1/2 cups warm liquid: 3/4 cup non-dairy milk warmed with 3/4 cup hot water
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice or rice vinegar

Beat the liquids into the dry mix until a batter forms. This bread dough is not thick and stretchy like wheat-based dough, it is more akin to muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in a warmed oven to let the dough rise. Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350 degrees F. It should come to temperature within a few minutes. Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter (or the real moo cow thing, if you prefer).

Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz1WAzabPmH

Karina's Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there's too much moisture and you've got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you've made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.


Cook time: 22 min

Yield: 12 rolls

Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz1WAzVCp4y

GF- Pecan Coconut Pie Crust

INGREDIENTS

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend (this is totally optional! it tastes great without the flour as well)
1/2 cup succanat
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Fill with pie filling of choice.

GF- Audre's Pumpkin Pie

Makes 2 9 inch pies.

Preheat the oven to 350 degrees F.

First, make the crust:

1 cup flaked unsweetened organic coconut
1 cup pecan pieces
1/2 cup all purpose gluten-free flour blend
1/2 cup organic light brown sugar
2 teaspoons ground cinnamon
5 tablespoons Butter (you can use Earth Balance)

Place all of the dry ingredients into a food processor bowl and pulse until the mixture looks like coarse sand. Add in the butter and pulse several times in short bursts until the crumbs are moist and begin to fall away from the sides of the bowl. Dump the crumbs into the 2 pie pans and spread them evenly. Using your fingers gently press the crumbs across the bottom and up the sides.

Bake in the center of the oven for about 7 minutes- to set. Remove the pan and set aside.

Make your filling:

Preheat oven to 425 Degrees.

½ C. Succanat

1tsp. salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

½ tsp. Ground Cloves

4 Large Eggs

1. 29oz. Can Libby’s 100% Pure Pumpkin

1 C. Coconut milk

1 C. Original Rice Milk

1 C. Pure Maple Syrup

Mix: Succanat, Salt, Cinnamon, Ginger, and Cloves in a Small Bowl. Beat Eggs In a Large Bowl. Stir in Pumpkin, Maple Syrup, and Spice mixture. Gradually Stir in Coconut and Rice milk.

Pour into Pie Shells.

Bake In Preheated 425 degree oven for 15 minutes. Reduce heat to 325 degrees and bake for approx 90-100 minutes. Or until knife inserted in center comes out clean.

Cool On wire rack for 2 hours.

GF- Perfect Pumpkin Pie Crust

From Ashey Floyd

INGREDIENTS

1 c. Brown Rice flour

3/4 c. potato starch (not flour)
1/2 c. tapioca starch

1 Tbsp sugar

1 tsp salt

1/4 tsp xanthan gum 

1/2 c. shrotening

4 oz cream cheese (I used 1/4 c. butter)

1 egg + 2 egg yolks

1 tsp. vanilla

3 Tbsp very cold water

Directions:

1. Combine dry ingredients. Cut in shortening and cream cheese with a pastry cutter (or fork) until size of peas).

2. Add eggs, vanilla, and water. Stir into flour mixture until smooth.

3. From 2 or 3 balls. Makes two 9" deep dish pie crusts or three 8" pie crusts.

4. Pat a pastry ball in the center of a 8 or 9" pie tin and pat out. It helps if your hands are wet. Pour filling into crust. Roll out top crust on a tapioca starch dusted pastry cloth and cover rolling pin. Place crust ontop of filled pic and use fingers to crimp edges. (I had to wrap the dough around the rolling pin to transport the rolled out fdough from the counter to the pie with out it breaking. And strips don't work, it's way too crumbly- i tried!)

My filling was the mixed berries from Costco! Yummy.