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GLUTEN FREE BUNS/DINNER ROLLS

This was a recipe I wanted to play around with, after a nice long walk in our winter weather:

We did get about 8 inches of snow, the pond is still quite frozen, and although the snow is starting to melt, they are saying more is on the way.  We could not resist going for a walk, it was so good to see the sun shining!

This recipe is very loosely based on this Cinnamon Roll Recipe, for the original, you can find it here.  I played around with the flours, and realized this could become a very versatile dough, whether sweetened, savory, made into buns, or even bread.  I also used my stand mixer for this recipe, but this could certainly be done by hand.  These rolls have a lovely soft texture, but next time I make them, I will double the recipe and roll the dough out thicker to get a larger bun.   So this is what I did, which made 18 rolls:

2/3 cup Soy Milk

1 Tblsp. honey

1 Tblsp. yeast

1 large egg

2 Tblsp. butter

1/4 cup grapeseed oil (canola would work too)

1/4 cup Potato starch

1/4 cup Sorghum flour

1/4 cup White Rice flour

3/4 cup Cornstarch

1/4 tsp. Baking Soda

2 tsp. Baking Powder

2 rounded tsp. Xanthan Gum

1/4 tsp. salt

1 Tblsp. melted butter (to brush on top of the rolls)

extra flour for rolling, I used Sweet Rice Flour

In a glass measuring cup, heat up the soy milk in the microwave on high, about 30 seconds, until warm.  Add in the honey, stirring to dissolve and pour over the yeast, covering with a towel to become activated and foamy.  Turn on the oven to a temperature of 200 degrees to warm up.  After 15 minutes, turn the oven off.

Using a stand mixer, and the whip attachment, whip the egg until light and frothy, on medium high speed – about 4 minutes.  Meanwhile, in a bowl combine the flours, baking soda, xanthan gum and salt, whisking to combine and set aside.

Once the egg is nice and frothy, add in two tablespoons of butter, turning up the speed to incorporate.  Then add in the grapeseed oil, mixing until combined.  Turn down the speed to low, and add in the now activated yeast, mixing until combined.  Remove whip paddle, and attach the dough hook.  Turn back on low speed, and gradually add in the flours, scraping down the sides two or three times, and mixing until the dough has formed.

Turn the dough out onto lightly floured parchment paper (I used sweet rice flour).

Cover with another layer of parchment paper and roll out to about 1/4 inch thickness.

I just used a glass that I kept dipping into sweet rice flour, and cut out the dough.  Then I would roll the extra dough back into a ball, roll out, and keep cutting out the shapes until the dough is used up.  Place onto a parchment lined baking sheet, and lightly brush the tops with melted butter.

Place the rolls into the warmed oven, to raise for one hour.  Once raised, turn the oven to 350 degrees and bake for about 15 to 20 minutes or until golden.

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