|Gluten Free French Rolls|
My gluten-limited son told me this week that he's a little tired of the gluten free asiago cheese bagels that I've been feeding him every morning. I just purchased a new 25 pound bag of Better Batter Gluten Free Flour, so it was time to try some new bread recipes. French bread seemed like a pretty good start, so I went to BetterBatter.org and found a French Bread recipe and adapted it to make rolls.
The results are awesome. Every time I make a new bread with this Better Batter flour, I'm amazed at how normal the bread looks. And it tastes good too. I mean, it doesn't taste exactly like wheat flour, but the texture is so close, and the flavor is so mild, that if you're a person who's gone without wheat bread (or suffered through some less-than-ideal substitutes), I'm almost certain that you will be pleased with this bread. My other son who is not gluten-limited even told me these were great.
Another thing I love about the recipes with this flour is that they only call for a single rise, so you're finished with your bread baking in half the time it would take using wheat flour. So there.
DISCLAIMER/WARNING: The "dough" for these rolls is more like a thick batter, but the rolls bake up nicely. They are better if you let them cool all the way before eating them. You can re-heat them, but some of the water evaporates as they cool. They dry out even more and do even better after freezing, believe it or not--but even then, be prepared for a moister texture than wheat bread. Sorry. I think it's just the nature of gluten-free grains. At least that's what I've seen so far.
Gluten Free French Rolls
--adapted from BetterBatter.org
- 2 1/2 cups warm water
- 1 package (2 1/4 teaspoons) active dry yeast
- 2 teaspoons salt
- 3 1/2 cups Better Batter Gluten Free Flour
- 2 tablespoons cornmeal (optional)
- Ice cubes
Preheat oven to 450 degrees Fahrenheit.
Line a cookie sheet with parchment paper (or grease it) and sprinkle with the cornmeal. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, mix the water and the yeast. Allow to sit for five minutes to soften the yeast.
Add the flour and the salt. Beat on low until flour is all wet, and then beat on high for 5 minutes.
Using a 1/3 cup measuring cup, scoop batter and then scrape out with a silicone/rubber spatula, making the dough blobs as round as possible. Space blobs about 1 1/2 inches apart. (I fit only 9 on my pan, but I could have made all 12 on one pan.)
With wet fingers, gently smooth out the rough spots on the dough blobs. They don't have to be perfect, just not jagged.
Allow to rise for about 35-45 minutes.
Place in the preheated oven and throw four ice cubes into the bottom of the oven to produce some steam. After 6-7 minutes, put in four more ice cubes and bake for another 11-13 minutes, or until rolls are nicely browned.
Remove from oven and cool rolls on a wire rack.
Makes 12 rolls
|Unbaked dough blob sitting there to rise.|