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. 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 and dairy-free milk powder makes this bread much more nutritious and more deeply flavored and satisfying. If you don’t happen to have the milk powder on hand, replace some of the warm water with warm milk or dairy-free milk.
If you are making a large batch, go ahead and double or triple all ingredients, all in the same proportions.
FOR THE GLUTEN-FREE BREAD
4½ cups warm water
2 tablespoons dry yeast
1/4 cup sugar or honey
9 cups gluten-free flour, alone or in any combination (oat, teff, rice, millet, buckwheat, etc.)
3 cup tapioca flour
3/4 cup flax meal (health food stores)
1½ cups soy or rice milk powder
1/2 cup olive 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 5-6 dozen). Bake, one sheet at a time, 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 3 eggs added, and a little more sugar or honey, to taste.