My Gluten-Free Bread Rolls are a keeper!
Gluten-free bread rolls is something I am constantly tinkering with. I confess I don’t always have the patience to make yeast bread dough, or anything yeasted for that matter. I prefer to buy most of my yeasted goodies from the masters: Babka at Babkalicious, breads, croissants and scones at Fairway, Barzini, Brooklyn Artisan Bakehouse and Basil, to name a few on my usual turf. Everything else, it goes without saying I make myself.
Commercial gluten-free bread and gluten free bread rolls are often subpar:
I’m terribly sorry to say, this is true on every level: the ingredient selection (First ingredient: potato starch, corn starch?!?), the unjustified high price (again: for potato starch, corn starch?), the poor flavor and texture, and above all the way it flies in the face of all health guidelines. Poor gluten-free shoppers pay through the roof for something they have equated with healthy because it boasts a gluten-free certification, and for what? Gluten free junk!
Although making yeasted bread is nowhere near as hard or time consuming as some people imagine, the daunting idea of multi step bread baking, and all things yeasted for that matter, dies hard for many of us. Making yeasted gluten-free bread follows pretty much the same rules as regular bread baking, albeit with different ingredient ratios. So I decided to explore with no yeast Gluten-free bread rolls. Much like muffins, except they are savory enough to be bread.
These no yeast gluten-free bread rolls have the advantage of consisting in a single-step process, and of being much less perishable than yeasted gluten-free bread rolls. I store them in the freezer, and whip out just the number I need.
Here is a large batch recipe of my no yeast gluten-free bread rolls I was very happy with.
No trace of the offending worthless starch; only the very best and healthiest ingredients, and super nutritious. My gluten-allergic grandson loved them, and he is a certified bread aficionado, so his verdict rules!
This recipe will yield a good three dozen no yeast gluten-free bread rolls.
Leaving you with one more fantastic gluten-free roll recipe of mine! You’ll be happy!
- 9 cups gluten-free flour: I use equal parts oat, chickpea, and cornmeal (no problem using oat, buckwheat, brown rice, almond, sorghum etc...: Experiment and see what you like best)
- 2 cups rolled oats (be sure the package specify "gluten-free", as many oat brands process oats in the same machinery as gluten grains)
- 1 cup flax meal or sesame meal
- 2 cups nutritional yeast, optional (I recommend it!)
- 2 tablespoons baking powder
- 1 tablespoon xanthan gum
- 1 tablespoon salt
- 6 eggs
- 2 cups dairy-free milk of your choice
- 3 cups unfiltered apple cider
- 1 1/2 cups vegetable oil
- optional: 1/2 honey or maple syrup
Preheat the oven to 350 degrees F. Mix the first set of (dry) ingredients in a bowl. Mix the second set of (wet) ingredients in another bowl. Combine both mixtures, making sure you don't over mix. The batter will look looser than regular bread dough as we know it, and that's OK. Pour the batter in about 3 dozen medium muffin molds. They won't rise a lot, so fill up those molds. Bake one tray at a time, for about 30 minutes, or a little longer, until a knife inserted in the center of a muffin comes out clean.