Going gluten free would’ve been easy if I hated bread. Well folks, it turns out my diet and restaurant choices revolved around bread. (ask my fam) I would like to list the following bread(s) that I have given up due to gluten complications.
Underwood’s Cafe in Brownwood – their dinner rolls melt in your mouth, people.
Johnny Carino’s bread with the dipping stuff.
Monkey Bread my mom makes on Christmas morning.
Biscuits from McD’s breakfast menu. (childhood bread love affair)
Garlic bread from Fazoli’s (college bread love affair)
Honey butter croissant from Cheddar’s.
…ok now I’m just getting depressed.
As you can see, I used to go out to eat a lot but unfortunately with gluten, you can’t eat a lot of foods! It’s a blessing and a curse, really. This love/hate relationship has been an interesting one and thank goodness I married Dustin! Talk about sweet and understanding. That man has given up a lot and gone way out of his way to accommodate my food allergies. In the long run it’s going to be a great thing for my health and wellness! But sometimes you just wanna eat a donut, ya know??
I haven’t ventured much into the baking from scratch world but in the spirit of NZ, I decided to try something daring. I tried a new recipe on the morning of Thanksgiving. Pretty risky, huh? I thought so, too, but I just love to live on the wild side. I really wanted dinner rolls on Thanksgiving so I gave the following recipe a try and it was a big success! Much like a roll/cornbread combo – it was a crowd pleaser for everyone! I think I even heard…”I can’t believe these are gluten free!”
Recipe from Simplygluten-free.com
2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*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
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 large eggs – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar
*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.
Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.
Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.
Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.
Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.
Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can 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 to rise. Let rise for 35 minutes or until the dough has almost doubled in size.
Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.
Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.
The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.