Post by Loupy on Jan 3, 2014 16:57:17 GMT -7
Light and Fluffy Gluten Free Dinner Roll
From Lynn @ www.lynnskitchenadventures.com/
Now for a note on this recipe. I make this in my Kitchen Aid mixer with the dough attachment. I have not made them by hand or in the bread machine, so I do not know how either of those ways would work.
The xanthan gum amount on this recipe is correct. The large amount of xanthan gum is what helps give this the correct bread like texture.
And do not double this recipe. I learned the hard way, that it does not turn out right when doubled.
This makes 12-15 rolls.
Ingredients:
2 tablespoons active dry yeast
2 cups warm water (about 110 degrees)
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch
Instructions:
In the bowl of a mixer, dissolve yeast in warm water.
Add sugar and let sit for about 5 minutes.
Add remaining ingredients, adding the xanthan gum last.
Mix using the dough hook of an electric mixer.
Mix for about 5 minutes, scraping down the sides of the bowl a few times.
You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.
Scoop onto a greased cookie sheet.
The dough is a wet dough, so I found that using a large ice cream scoop works best for this.
This makes 12-15 rolls.
Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
Bake at 425 degrees for 8-10 minutes or until done.
Enjoy!
If you have a problem with this recipe I suggest you read this article by Lynn
www.lynnskitchenadventures.com/2012/12/do-the-brands-of-ingredients-matter-in-gluten-free-baking.html
© 2008–2014 Lynn's Kitchen Adventures. All rights reserved.
From Lynn @ www.lynnskitchenadventures.com/
Now for a note on this recipe. I make this in my Kitchen Aid mixer with the dough attachment. I have not made them by hand or in the bread machine, so I do not know how either of those ways would work.
The xanthan gum amount on this recipe is correct. The large amount of xanthan gum is what helps give this the correct bread like texture.
And do not double this recipe. I learned the hard way, that it does not turn out right when doubled.
This makes 12-15 rolls.
Ingredients:
2 tablespoons active dry yeast
2 cups warm water (about 110 degrees)
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch
Instructions:
In the bowl of a mixer, dissolve yeast in warm water.
Add sugar and let sit for about 5 minutes.
Add remaining ingredients, adding the xanthan gum last.
Mix using the dough hook of an electric mixer.
Mix for about 5 minutes, scraping down the sides of the bowl a few times.
You do not knead this like a regular bread dough, but it does need mixed well and I have found about 5 minutes is a good time.
Scoop onto a greased cookie sheet.
The dough is a wet dough, so I found that using a large ice cream scoop works best for this.
This makes 12-15 rolls.
Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
Bake at 425 degrees for 8-10 minutes or until done.
Enjoy!
If you have a problem with this recipe I suggest you read this article by Lynn
www.lynnskitchenadventures.com/2012/12/do-the-brands-of-ingredients-matter-in-gluten-free-baking.html
© 2008–2014 Lynn's Kitchen Adventures. All rights reserved.
