WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, November 12, 2012

Soft Dinner Rolls via Living Without Magazine

Nearly done tweaking all our holiday favorites so that Abby can feast with the best of us.

Dinner rolls you would think would be easy enough after all the gluten free bread I have made this year- Not so!

I try to use more protein flours in my gf flour blend and it does seem to make a "denser" end product, not what we want with a dinner roll.

Honestly, we used to love those cheap brown and serve rolls- not homemade and I don't even have the heart to read what is in the ingredients!

Yesterday I gave the recipe below from the Living Without Magazine a try. I figured, after all they are the gluten free goto resource, their rolls stand a good chance of being good!

I still had to tweak a few things, but not too many! They did turn out yummy, soft, tender and very "wheat like". The flours I used don't have much value, but hey, I am not really worried about that on Thanksgiving! My rolls did not look like their rolls but they did not look bad either :-)

Generally I avoid these recipes that make you measure out a zillion types of flours, call me lazy! But well worth the effort. I am finding glutenous rice flour really does a great job of making a softer bread.

This morning I unwrapped one, despite what the recipe claims, these aren't nearly as good a day old(even reheated)as they were when fresh, which is no surprise since gluten free tends to dry out quickly. For best results make these the same day you plan to serve them.

Living Without Soft Dinner Roll recipe(Thanksgiving Edition)
As always, make sure your ingredients are corn-free. :-)

Gluten-Free Soft Dinner Rolls

The last holdout to my Thanksgiving dinner menu was the rolls. It wasn’t until I figured out how to make gluten-free dinner rolls that were soft and fluffy that I was able to serve a completely gluten-free Thanksgiving.

These rolls can be made ahead. Bake them and let them cool in the pans; wrap them in plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350° oven and serve. This recipe can be made egg-free with good results.

2 tablespoons dry active yeast(red star)
2 teaspoons sugar(domino's)
2 cups warm unflavored milk of choice (105°F-110°F)(I used coconut milk)
1½ cups superfine or Asian white rice flour*
½ cup superfine or Asian sweet rice flour* (also called glutinous rice flour)
¾ cup potato starch* (not potato flour)
½ cup tapioca starch/flour*
3 teaspoons xanthan gum(I used guar gum)
1½ teaspoons kosher or fine sea salt(or my favorite, pink himalayan)
1 tablespoon baking powder(hains or homemade)
2 large eggs, + 1 egg (optional) for brushing tops(I skipped brushing the tops)
¼ cup butter or dairy-free butter substitute, melted, more for brushing pans(I used coconut oil)
¼ cup honey
1 teaspoon apple cider vinegar (braggs)

1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.

2. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

Each roll contains 125 calories, 3g total fat, 2g saturated fat, 0g trans fat, 33mg cholesterol, 227mg sodium, 22g carbohydrate, 1g fiber, 3g protein.

For Egg-Free Soft Dinner Rolls, omit 2 eggs. Combine 1 tablespoon flax meal with 3 tablespoons warm water; let sit for 5 minutes until thickened. Add mixture to yeast mixture in step 3. Add 1 tablespoon arrowroot to dry ingredients.

*TIP In place of flours and starches, use 3¼ cups of a good-quality, all-purpose gluten- free flour blend. If your flour blend already contains xanthan gum and salt, omit these ingredients from the recipe.

I am thinking some spicy chicken sausage(just double up on cayenne and red pepper on my chicken sausage recipe I posted and brown crumbled) gravy on biscuits(rolls) is calling our name for dinner tonight... a mix of rice milk and coconut milk and thicken with potato starch for the gravy.. no way am I wasting these rolls! Whatever is left after that, will likely become some very tasty bread crumbs.

Thank you Living Without Magazine! Now, if we can just get you to also spotlight corn-free! :-)


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