Gluten-Free Bread and Challah Rolls Recipe
Posted on 7th of September, 2011 by Lévana
Gluten-free Bread and Challah: Since there seems to be an inexhaustible demand for it, here’s my two cents.
Not just gluten-free bread, but delicious and nutritious as well. So many commercial gluten-free bread offerings are loaded with junk, who needs them? This gluten-free bread recipe is quite elastic, and might well be the solution to your gluten-free bread cravings. This is quite a place to include some super foods ingredients your children might resist if they were offered in recognizable forms. Here’s all I ask if you want to pull this off perfectly: Don’t shape the dough into loaves. Rather, shape into rolls. There will be much less room to end up with a dried-out bread.
There’s plenty of room to explore with quality gluten-free flours. I recommend taking note of the flours you use in any given batch, and when you arrive at a combination you especially prefer, use it in subsequent batches. Here I go all out with the wonderful gamut of flour: Oat flour is especially delicious and hearty; almond flour, coconut flour, rice flour etc…. Teff flour and Buckwheat flour will be good but extra dark and extra pungent, I would say use them in combination with the more delicately flavored flours just mentioned. Also, whatever flour combination you end up with, be sure to include the tapioca, as it is a great emulsifier.
If you intend to explore with gluten-free baking more often, I urge you to look into Xanthan Gum: An emulsifier that will do in great part the job the gluten won’t be doing. Easy to use, dependable and widely available in health-foods stores.
The addition of flax meal is optional, but makes this bread much more nutritious and more deeply flavored and satisfying. Likewise, replace some or even all of the warm water with warm milk or dairy-free milk (or part coconut milk)
This is a nice large batch, enjoy it now and freeze the rest, sealed very tightly, for later.
This gluten-free bread recipe needs only a little tweaking to adapt to gluten-free challah. Scroll down for instructions!
GLUTEN-FREE BREAD ROLLS
4½ cups warm water (or part milk or dairy-free milk)
2 tablespoons dry yeast
1/4 cup sugar, agave or honey
10 cups gluten-free flour, alone or in any combination (oat, rice, millet, quinoa etc… If you are using almond, coconut, cornmeal, buckwheat or teff flour: use in combination with the first flours mentioned)
2 cups tapioca flour
3/4 cup flax meal (health food stores) optional
1/2 cup olive oil, vegetable oil, or coconut oil
2 tablespoons xanthan gum
2 tablespoons salt
Preheat the oven to 350°F. Mix the water, yeast, and sugar in a bowl and let the mixture foam. Add all remaining ingredients and knead 1 to 2 minutes. Let the mixture rest about 30 minutes.
Shape small rolls and place on cookie sheets lined with foil or parchment (you will get about 3-4 dozen) or in muffin molds. Bake, one sheet at a time, about 30 minutes, until golden.
Again, you will do much better making rolls than making a whole challah, since this dough will not rise. Same dough as above, with 3 eggs added, 2 more cups GF flour, and a little more sugar or honey, to taste. Brush with egg wash, and top with sesame or poppy seeds if desired.
Photo via www.creativejewishmom.com