Monday, February 18, 2013

Rolls,Rolls,Rolls!!!...The good kind

So since being told I have Celiac Disease the transition to a gluten free diet has been sort of smooth.

Baking...there in lies the challenge..ok and sauces..that's another post. i love baking. i love homemade. gluten free flour involves adding more things...ok just xanthan or guar gum. i have made up all new food boards on my pinterest even, so all of the food i pin are gluten free or can be easily modified. What's pretty awesome about transforming recipes to gluten free is it's pretty easy. you have your gluten free flour and then you just need to add a certain amount of xanthan or guar gum and usually that's it. the xanthan gum will last a while so that $8 bag might look a little crazy for the amount you buy but you're only using a teaspoon or 2 at a time. Bob's Red Mill flour was on sale on base last week so that's what I've been using but I'm going to try Cup 4 Cup next since we/I do a bit of baking (pancakes, rolls, cookies....).

ok...the rolls...i love bread...i used to eat potato bread from the bag plain...num num last night i modified my rolls based on this recipe i pinned so without further adieu!! The best part about rising...dairy tummy ache! WOO


Basic Ingredients:
 --Pretty much your basic, regular ingredients:
1 cup warm water (you can use milk instead but I have to dairy allergy thing)
1 Tablespoon yeast
1 Tablespoon honey
4 Tablespoons melted butter (for dough) + more (for rolling dough balls in)
1 egg
2 1/4 cups Gluten Free Flour Mix (I have been using Bob's Red Mill)
2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons granulated garlic
1/2 cup shredded parmesan for the top of the rolls

These do NOT have to rise!! My dough came out like any other dough...on that note...CHECK YOUR FLOUR TO XANTHAN GUM RATIO ON THE GLUTEN FREE FLOUR BRAND YOU USE! Sorry to yell BUT it does vary so adjust the recipe accordingly. The rest of the recipe should be fine but the xanthan gum is like a glue so make sure you put in the correct ratios...

Place parchment paper in a pie tin/round pan

step 1:

Pour your warm water/milk into a bowl and mix in your yeast and honey. Let this sit and proof.

step 2:

In your KitchenAid bowl or whatever bowl you will mixing ALL of the dough in, pour in your dry ingredients:
     Flour, xanthan gum, salt, baking powder, granulated garlic (of course you can leave out the garlic and have regular, awesome rolls or add in water flavor you want)

step 3:

Add your wet ingredients to your dry ingredients:
     Egg, melted butter, and your foamy proofing mix (if it hasn't foamed up yet, just wait a bit until it does otherwise your rolls might a little flat and dough a little stickier)

step 4:

Mix it all together slowly until it's an awesome dough! Once it's all mixed together then mix it a little faster for a few minutes.

step 5:

Melt about 1-2 tablespoons of butter and grab your dough rolls and roll them in the butter before you place them in your pan. If you use cheese, sprinkle your cheese on now.

step 6:

Place them in the oven for about 20-25 minutes. I cooked mine for 23 minutes and they came out great! I slabbed some butter in the middle while they were warm too...nuuuuum num num! forgot photos of time 

BUT HAVE NO FEAR! Kate over at Gluten Free Gobsmacked (via the pin i found) posted photos of hers...she even made pizza gluten free rolls with this recipe!!! Check it OUT!!

all in should be able to replace your all purpose flour with your gluten free flour and then add the proper amount of xanthan gum (should be listed on the flour bag) and all should be good in the baking hood :-).

ps...Kyna over at great expectations featured my pesto pasta salad :-)...super cool! Check her out here!!

PPS...these rolls would be yummy with the pesto! ;-)




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