Since my sister was diagnosed with Celiac over the summer, I've started following a few gluten free baking blogs. I've easily been able to adapt my cooking to be mainly gluten free, but baking has been more of a challenge. The changes in chemistry with the flour differences are something I have yet to master. I have been doing a lot of gluten free baking over the holidays and have been on the lookout for a good basic dinner roll. I came across these on My Gluten-Free Kitchen. My sister is also allergic to nuts, so I can't use almond flour. I used my normal gluten free flour mixture and they turned out great! A great tip I read on that blog is to always weigh gluten free flour for recipes, as gluten-free all-purpose flour mixes have different combinations of flours.
Ingredients:
2 cups (11 1/2 ounces) gluten free all-purpose flour (see note)
1 1/2 teaspoons xanthan gum
2 teaspoons instant yeast
1/4 cup sugar
1 teaspoon salt
1 cup warm water
2 tablespoons butter, melted
1 egg
1 teaspoon cider vinegar
Note: my favorite gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed.
Preparation:
1. Mix together flour, xanthan gum, instant yeast, sugar, and salt in the bowl of a mixer.
2. With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.
3. Mix on medium until consistency is uniform.
4. Spray 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 8-9 mounds in the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place for 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400.
8. Bake in 400 oven for 26-28 minutes. Tops should be golden brown.
9. Brush rolls with additional tablespoon of melted butter or with herbed olive oil.
Ingredients:
2 cups (11 1/2 ounces) gluten free all-purpose flour (see note)
1 1/2 teaspoons xanthan gum
2 teaspoons instant yeast
1/4 cup sugar
1 teaspoon salt
1 cup warm water
2 tablespoons butter, melted
1 egg
1 teaspoon cider vinegar
Note: my favorite gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Sift together and use as needed.
Preparation:
1. Mix together flour, xanthan gum, instant yeast, sugar, and salt in the bowl of a mixer.
2. With mixer running on low speed, add in the water, melted butter, egg, and cider vinegar.
3. Mix on medium until consistency is uniform.
4. Spray 9" round cake pan or pie plate with cooking spray. Using a 2" scoop or 1/3 cup measuring cup, scoop dough into 8-9 mounds in the pan.
5. Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
6. Cover with a dry towel and let rise in a warm place for 1 hour.
7. During the last few minutes that the rolls are rising, preheat oven to 400.
8. Bake in 400 oven for 26-28 minutes. Tops should be golden brown.
9. Brush rolls with additional tablespoon of melted butter or with herbed olive oil.