Gluten Free Rolls
Although not having put up new content on the blog for some time, I have been working hard on perfecting a recipe for gluten free rolls, which are also egg free, soy free, dairy free, nut free & corn free. They can be made vegan by replacing honey with another liquid sweetener.
During the busy school times, we had resorted at times to buying gluten free bread from the supermarket for convenience. However, we were missing having a bread roll with some of our meals, for accompanying our vegan burgers or simply for taking on a picnic. I bought Expandex and tried the recipes from the "Gluten Free on a Shoe String" book I bought. Because our recipes have to be dairy free, I had to use either Rice and Pea Protein for the recipes from this book - the outcome was not very successful. I also felt that the cost of a vegan protein was prohibitive. I decided to roll up my sleeves and go back trying to improve on my own recipe.
Tada ... here we are, a gluten free roll with a crunchy crust and soft inside !
Tools:
Weighing scale
Kitchen Aid
Thermometer
Measuring cups & spoons
Bowl
Jug
Flour Shaker
Dough Scraper
Baking Tray
Oven
Baking Mesh
Dry ingredients:
50 gr. Gram (Chickpea) Flour
50 gr. Oat Flour
30 gr. Millet Flour
330 gr. Flour Mix (rice, tapioca starch and potato starch mix - see below for ratios)
1 tsp Salt
1 tsp Xantham Gum
1 tsp Baking Powder
1 tsp Baking Soda
Wet ingredients:
580 ml Water
1 Tbsp Active Dry Yeast
2 Tbsp Honey (for vegan rolls, try replacing with Sweet Freedom, Rice Syrup or Agave Syrup)
3 Tbsp Oil (Rapeseed or Olive Oil)
4 Tbsp Flax Meal
4 Tbsp Psyllium Husk
20 ml Cider Vinegar
Directions:
Measure 500ml warm water (between 41° C and 46° C) into a 1 litre plastic or glass bowl or jug. If it is too hot to put your hand in the water, it is too hot for the yeast and will kill it. Add Psyllium Husk, Yeast, Flax Meal, Oil and Honey and stir until well combined. Do not add the Cider Vinegar at this point. Set aside while you are preparing the dry ingredients. This mixture will thicken up due to the Psyllium Husk. Leave the remaining 80ml of warm water in a separate cup.
Add the Gram (Chickpea), Oat, Millet flours and Flour Mix into mixing bowl. Add Salt, Xantham Gum, Baking Powder and Baking Soda.Use a whisk to mix all these ingredients really well. You don't want to end up with lumps of Xantham Gum or Baking Powder in your rolls.
Add your wet ingredients to your dry ingredients and using your Kitchen Aid (or similar machine) mix on medium speed for about 3-5 minutes. You can now add the remaining water slowly if you find that the dough is too stiff or dry. Gluten free dough is nothing like bread dough made with wheat, it is very wet. I hope the photo below gives you an idea what you should end up like. If you lift the beater, the dough will start to droop off. It is more like a very thick muffin mix. You will not be able to knead this dough.
The last item to add is the cider vinegar. Add the vinegar, then mix on medium speed for another minute or so. Remove the bowl from the mixer.
Because the dough is very sticky it is quite hard to remove from the bowl. I have found out that if I shake rice flour using the flour shaker on the sides while scraping the dough to the middle into a ball, it is easier to remove. Shake flour and scrape to the bottom of the bowl, then turn the bowl upside down and plop the dough onto your floured work surface.
At this point do not work the dough. Ensure that there is a very light covering of flour all over the bread. Pat it gently into a round (but not flat) shape and use the dough scraper to divide the dough into 8 sections. Shape the dough pieces into a round shape or leave them as "pizza shaped" pieces. Shake flour onto a baking tray and place the rolls onto the tray. Sprinkle rolls lightly with rice flour and cover loosely with cling film. Let it rise for an hour in a warm kitchen, keep checking every 20 minutes or so to see whether it is ready for the oven.
This is what it looked like when my rolls were proofed. I did a double batch, making 16 rolls. The rolls where somewhat cramped on the tray :-)
Preheat the oven on 180° C (fan assisted setting). Once your dough has almost double in size, place in the preheated oven and bake between 25 and 30 minutes. Check after 20 minutes to ensure the rolls are not getting too dark at the top. If necessary place aluminium foil over the rolls for the last few minutes.
To check if the rolls are ready, use the thermometer to measure the temperature inside a roll. It should be between 95° C and 100° C (200° and 220° Fahrenheit) and when tapping the underside of the roll it should sound hollow.
The ratio is 1 cup of Rice Flour to1/2 cup of Tapioca Starch and 1/2 cup of Potato Starch (not flour). I usually fill a big container and then weigh out the 330 gr. of this mix for the above recipe.
During the busy school times, we had resorted at times to buying gluten free bread from the supermarket for convenience. However, we were missing having a bread roll with some of our meals, for accompanying our vegan burgers or simply for taking on a picnic. I bought Expandex and tried the recipes from the "Gluten Free on a Shoe String" book I bought. Because our recipes have to be dairy free, I had to use either Rice and Pea Protein for the recipes from this book - the outcome was not very successful. I also felt that the cost of a vegan protein was prohibitive. I decided to roll up my sleeves and go back trying to improve on my own recipe.
Tada ... here we are, a gluten free roll with a crunchy crust and soft inside !
Tools:
Weighing scale
Kitchen Aid
Thermometer
Measuring cups & spoons
Bowl
Jug
Flour Shaker
Dough Scraper
Baking Tray
Oven
Baking Mesh
Dry ingredients:
50 gr. Gram (Chickpea) Flour
50 gr. Oat Flour
30 gr. Millet Flour
330 gr. Flour Mix (rice, tapioca starch and potato starch mix - see below for ratios)
1 tsp Salt
1 tsp Xantham Gum
1 tsp Baking Powder
1 tsp Baking Soda
Wet ingredients:
580 ml Water
1 Tbsp Active Dry Yeast
2 Tbsp Honey (for vegan rolls, try replacing with Sweet Freedom, Rice Syrup or Agave Syrup)
3 Tbsp Oil (Rapeseed or Olive Oil)
4 Tbsp Flax Meal
4 Tbsp Psyllium Husk
20 ml Cider Vinegar
Directions:
Measure 500ml warm water (between 41° C and 46° C) into a 1 litre plastic or glass bowl or jug. If it is too hot to put your hand in the water, it is too hot for the yeast and will kill it. Add Psyllium Husk, Yeast, Flax Meal, Oil and Honey and stir until well combined. Do not add the Cider Vinegar at this point. Set aside while you are preparing the dry ingredients. This mixture will thicken up due to the Psyllium Husk. Leave the remaining 80ml of warm water in a separate cup.
Add the Gram (Chickpea), Oat, Millet flours and Flour Mix into mixing bowl. Add Salt, Xantham Gum, Baking Powder and Baking Soda.Use a whisk to mix all these ingredients really well. You don't want to end up with lumps of Xantham Gum or Baking Powder in your rolls.
Add your wet ingredients to your dry ingredients and using your Kitchen Aid (or similar machine) mix on medium speed for about 3-5 minutes. You can now add the remaining water slowly if you find that the dough is too stiff or dry. Gluten free dough is nothing like bread dough made with wheat, it is very wet. I hope the photo below gives you an idea what you should end up like. If you lift the beater, the dough will start to droop off. It is more like a very thick muffin mix. You will not be able to knead this dough.
Because the dough is very sticky it is quite hard to remove from the bowl. I have found out that if I shake rice flour using the flour shaker on the sides while scraping the dough to the middle into a ball, it is easier to remove. Shake flour and scrape to the bottom of the bowl, then turn the bowl upside down and plop the dough onto your floured work surface.
At this point do not work the dough. Ensure that there is a very light covering of flour all over the bread. Pat it gently into a round (but not flat) shape and use the dough scraper to divide the dough into 8 sections. Shape the dough pieces into a round shape or leave them as "pizza shaped" pieces. Shake flour onto a baking tray and place the rolls onto the tray. Sprinkle rolls lightly with rice flour and cover loosely with cling film. Let it rise for an hour in a warm kitchen, keep checking every 20 minutes or so to see whether it is ready for the oven.
This is what it looked like when my rolls were proofed. I did a double batch, making 16 rolls. The rolls where somewhat cramped on the tray :-)
Preheat the oven on 180° C (fan assisted setting). Once your dough has almost double in size, place in the preheated oven and bake between 25 and 30 minutes. Check after 20 minutes to ensure the rolls are not getting too dark at the top. If necessary place aluminium foil over the rolls for the last few minutes.
To check if the rolls are ready, use the thermometer to measure the temperature inside a roll. It should be between 95° C and 100° C (200° and 220° Fahrenheit) and when tapping the underside of the roll it should sound hollow.Enjoy !
Ratio Flour Mix:
The ratio is 1 cup of Rice Flour to1/2 cup of Tapioca Starch and 1/2 cup of Potato Starch (not flour). I usually fill a big container and then weigh out the 330 gr. of this mix for the above recipe.
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