Saturday, June 30, 2012

The Best Gluten Free Sandwich Rolls



These are the real deal. Can you believe they are gluten and dairy free by looking at them? Completely egg free option as well and no change in the texture or flavor. The rolls shown here are egg free.

Tender and a nice chewy texture without being rubbery or needing a drink to wash it down.  Gluten free people, you know what I'm talking about!!




I am not kidding.... I have trouble not eating too many of these. They are fantastic.  The recipe is a  little more time consuming than some, but you end up with a freezer full of rolls you can use for sandwiches, hamburgers, toast in the morning or just as a regular roll with some butter.





















It really helps if you purchase some english muffin rings, 4" size was used here.
I bought mine online years ago. Or you can make your own with sheets of foil. Simply fold the foil several times for strength and ending about 1" wide. Tape ends together with masking tape to form a 4" circle. One recipe I have uses Ramkins, but I don't find these to work well at all. Homemade rings out of foil will work fine, I used them many times before I bought the rings. The rings are not expensive and well worth the investment, especially if you end up making these often.

This recipe is taken from one of the first books I owned after finding out I was Celiac, The Gluten Free Gourmet, by Bette Hagman.  The recipe is called, True Yeast Bread with a Hamburger Bun option (or sandwich rolls).

If you count weight watcher points, add 6 points for each roll.

















Best Gluten Free Sandwich Rolls              Grease muffin rings and baking sheet
2 cups white or brown rice flour (I prefer brown rice)                  
2/3 cup potato flour (not potato starch)                                                            
1/3 cup tapioca flour                                                                                      
1/4 cup sugar                                                                                
3 1/2 tsp xanthan gum                                                                  
2/3 cup dry milk powder (any dry milk substitute will work, I used coconut milk powder)
1 1/2 tsp salt
2 tsp sugar
1/2 cup hot water
1 1/2 Tbsp yeast
1/4 cup shortening (I use Spectrum)
1 1/4 cups water
1 tsp vinegar
3 eggs, or any egg substitutes

     Combine flour, sugar, xanthan gum, milk powder, or milk powder substitute, and salt in bowl of heavy-duty mixer. Use your strongest beaters.
     Dissolve the 2 tsp of sugar in the 1/2 cup of hot water and mix in the yeast.  Set aside while you combine the shortening and 1 1/4 cups water in a small saucepan and heat until shortening melts.
     Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar.  Blend, then add eggs, or egg substitutes. Blend.
     Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise until doubled, about 1 -1 1/2 hours.
     After rising return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into greased rings 1/2 full.  The dough is sticky, use your finger and a spoon to smooth out.


      Let rise until the dough is slightly above the top of the rings. Bake in a 375 degree oven  for 20 -25 minutes. Remove from pan with a metal flipper to a wire rack, leaving rings around the rolls. Let cool a bit.  Remove rings or foil by sliding a small sharp knife around the edge of the rolls.
     These cut best when completely cool using a bread knife. Butter one up while they are warm and enjoy the taste of fresh baked bread.
 











Even non-celiac friends love these rolls. And it never fails, every single time I have one, either as a sandwich or as a roll with soup, someone asks me what kind of bread I have.  It looks that good!

























Enjoy!

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