Today’s recipe is from Carol Fenster’s Gluten-Free Quick & Easy cookbook. Her gluten-free yeast bread mix makes about 12 3/4 cups of flour mix, enough for four or five recipes. It can be stored in a dry, dark place for a few months in a sealed container.
These rolls were amazing – especially fresh out of the oven while still warm. I also enjoyed the leftover ones warmed up in the toaster oven. They were not gummy on inside like a lot of gluten-free breads.
The recipe calls for guar gum, in addition to xanthan gum. I didn’t have any guar gum, so I put in two extra teaspoons of xanthan gum. It called for four teaspoons of guar gum, but I was afraid four extra teaspoons of xanthan gum would make the rolls too gummy on the inside.
Carol Fenster recommends mixing the dough in a food processor. My food processor isn’t big enough to do this, so I used a large spoon to mix everything and it worked just fine.
I definitely recommend these rolls to all my friends with celiac disease. When fresh and warm they are one of the closest gluten-free options I have found to “real” bread.
Start by making a batch of Carol’s Sorghum Flour Blend:
- 1 1/2 cups sorghum flour
- 1 1/2 cups potato starch (not potato flour) or cornstarch
- 1 cup tapioca flour/starch
Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.
Next, make Carol’s Yeast Bread Mix:
- 8 cups potato starch
- 4 cups Carol’s Sorghum Flour blend
- 8 tablespoons cane sugar
- 8 teaspoons xanthan gum
- 6 teaspoons table salt
- 4 teaspoons guar gum (I substituted 2 teaspoons of xanthan gum)
Whisk or sift all ingredients together until thoroughly combined. Or you can put it in a container with a tight-fitting lid and shake it for 2 or 3 minutes until combined. Store unused mix in a dark, dry place in a covered container.
- 2/3 cup warm (110 degree F) 1% milk (cow’s, rice, soy, potato or nut)
- 1 envelop (2 1/4 teaspoons) active dry yeast
- 3 large egg whites (1/2 cup), at room temperature
- 1/4 cup (1/2 stick) unsalted butter or buttery spread, Earth Balance, Soy Garden, melted, or canola oil
- 1 teaspoon cider vinegar
- 3 cups Carol’s Yeast Bread Mix (see recipe above)
- Oil or butter, for brushing after baking (optional)
Generously grease a 7 x 11-inch nonstick (gray, not black) cake pan; set aside.
Place the warm milk in the bowl of a food processor. Add the yeast and let stand while measuring the other ingredients. (I combined them in a small mixing bowl and set aside).
Add the remaining ingredients to the food processor and process until thoroughly blended. (I mixed with a large spoon in a mixing bowl).
Using a 1 1/2-inch spring-action ice cream scoop, form 18 uniform-sized pieces of dough (I used a large spoon). With oiled or wet hands, shape each scoop into a smooth ball and arrange in three rows of six for a total of 18 balls. The balls will be close together. I got 14 balls, so I might have made them a tad large.
Cover the pan loosely with foil and let the dough rise in a warm place (75 to 80 degrees F) for 45 to 60 minutes, until level with the top of the pan.
Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until the rolls are lightly browned and firm to the touch. If the rolls brown too quickly, cover loosely with foil. Remove from the pan and let cool 10 minutes on wire rack. Brush with melted butter or oil for a glossier look, if desired. Serve warm.
The dough can be refrigerated overnight after rising, if you want to make them the day before.
Baked rolls can be frozen, then reheated in the microwave on low or in a toaster oven wrapped in foil.
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