When it comes to bread, gluten free really isn't the problem. There are some beautiful recipes available for gluten free breads. The problem is trying to make gluten free breads without yeast or eggs. Even yogurt, buttermilk, and sour cream do a great job with leavening. Unfortunately all of those options are off the table for me. So, what to do when you want something as basic as a dinner roll?
Most yeast free breads are going to be biscuit-y. Yeast really is the it with making that soft, pillow-y texture found inside your dinner rolls. Quick breads, and especially gluten free ones, just can't compare.
Today though, I have a dinner roll that will knock your socks off. You will not be sitting at the Thanksgiving table drooling over the basket of rolls that have passed you by for the thirtieth time. These rolls will fill that space on your plate and in your heart. AND, they are quick and easy to boot!
The key to this recipe is the combination of olive oil, coconut oil, and vinegar. Now don't leave me if you cannot tolerate vinegar. There are two things to consider before you get upset. This is 1 1/2 tsp vinegar in 6 rolls, or 1/4 tsp vinegar per serving. I cannot tolerate vinegar, but did not have any symptoms after eating two rolls. It really is an individual and tolerance level thing. BUT, if you still do not want to try the vinegar, because we all know there are other things contributing to those symptoms, you can successfully replace the 1 1/2 tsp vinegar with 1 tsp cream of tartar dissolved in 1 tsp water. The result will be worth your time!
So, on to the rolls...
1 TBSP olive oil
1 TBSP coconut oil / palm shortening / blend
1 1/2 tsp apple cider vinegar (or 3/4 tsp co.t. in 1 tsp water)
First you need to emulsify your olive oil, coconut oil, and vinegar (or cream of tartar water). Simply put, you are going to whisk them together until they are well blended and creamy.
Then blend your dry ingredients
20g ground golden flaxmeal
30g white rice flour
40g tapioca flour
30g sorghum flour
20g brown rice flour
1/2 tsp baking soda
3/4 tsp c.o.t.
1/4 tsp salt
1/2 c milk (or dairy alternative)
mix wet & dry ingredients
bake at 375 18-20 minutes in muffin pan
serve piping hot. Can reheat for 10 minutes in 350 degree oven when wrapped in foil
Most yeast free breads are going to be biscuit-y. Yeast really is the it with making that soft, pillow-y texture found inside your dinner rolls. Quick breads, and especially gluten free ones, just can't compare.
Today though, I have a dinner roll that will knock your socks off. You will not be sitting at the Thanksgiving table drooling over the basket of rolls that have passed you by for the thirtieth time. These rolls will fill that space on your plate and in your heart. AND, they are quick and easy to boot!
The key to this recipe is the combination of olive oil, coconut oil, and vinegar. Now don't leave me if you cannot tolerate vinegar. There are two things to consider before you get upset. This is 1 1/2 tsp vinegar in 6 rolls, or 1/4 tsp vinegar per serving. I cannot tolerate vinegar, but did not have any symptoms after eating two rolls. It really is an individual and tolerance level thing. BUT, if you still do not want to try the vinegar, because we all know there are other things contributing to those symptoms, you can successfully replace the 1 1/2 tsp vinegar with 1 tsp cream of tartar dissolved in 1 tsp water. The result will be worth your time!
So, on to the rolls...
1 TBSP olive oil
1 TBSP coconut oil / palm shortening / blend
1 1/2 tsp apple cider vinegar (or 3/4 tsp co.t. in 1 tsp water)
First you need to emulsify your olive oil, coconut oil, and vinegar (or cream of tartar water). Simply put, you are going to whisk them together until they are well blended and creamy.
Then blend your dry ingredients
20g ground golden flaxmeal
30g white rice flour
40g tapioca flour
30g sorghum flour
20g brown rice flour
1/2 tsp baking soda
3/4 tsp c.o.t.
1/4 tsp salt
1/2 c milk (or dairy alternative)
mix wet & dry ingredients
bake at 375 18-20 minutes in muffin pan
serve piping hot. Can reheat for 10 minutes in 350 degree oven when wrapped in foil
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