Gluten-Free Bread and Challah Rolls Recipe
Posted on 7th of September, 2011 by Lévana
Not just gluten-free, but delicious and nutritious as well. This might well be the solution to your gluten-free bread cravings. 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.
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.
If you don’t happen to have the milk powder on hand, replace some of the warm water with warm milk, dairy-free OK.
1½ cups warm water
1 tablespoon dry yeast
1 tablespoon sugar or honey
3 cups gluten-free flour (teff, rice, millet, buckwheat, etc.)
1 cup tapioca flour
¼ cup flax meal (health food stores)
½ cup soy or rice milk powder
3 tablespoons olive oil
2 teaspoons xanthan gum
1 tablespoon 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 a cookie sheet lined with foil or parchment (you will get about 2 dozen). Bake about 30 minutes until golden.
Note: Gluten-Free Challah Rolls: Again, you will do much better making rolls than making a whole challah, since this dough will not rise. Same dough as above, with an egg added, and 1/4 cup sugar or honey instead of 1 tablespoon.