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).
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
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