Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

After making a sourdough starter, I decided to try making rolls. Yeast rolls were the best thing I can remember having growing up. There was that good smell during the mornings to wake everyone up!

 

These are made using part DIY mix. I had little bits of different flours and mixes, so I mixed them and added a bit of starch to smooth it out. Cookbook software helps a lot in pointing out how much starch or fiber is in a mix, so it is worth buying, if DIY flour mix is your preference.

 

This batch was baked in a deep muffin tin about the size of a medium-sized hamburger bun. I also baked a few mini buns. The entire recipe makes about 8 of the larger buns. They are the texture of baguettes. After leaving them on the counter for two days, they were drying out a bit, but never crumbly. That is why the description is given as the texture of baguettes or French bread.

 

Near the end, there is an approximation of the breakdown of the DIY mix. This mix works fine for cookies or scones. It is more of a whole-grain mix, which would benefit with the addition of 20% starch for tender biscuits.

 

 

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Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

 

Baked in a smaller muffin tin

Baked in a larger muffin tin

 

Ingredients

 

Dry Ingredients

1 cup DIY Gluten Free Flour Mix (¹see below mix used)

1/2 cup Namaste Perfect Flour Blend

1/2 cup Pamela's Artisan Flour Blend

1/4 cup Yeast Starter (Gluten Free)

1 tsp baking powder ( just in case your yeast fails)

1 tsp yeast

2 tbsp dried milk powder

1/4 tsp sour salt (citric acid)

1/2 tsp salt

1 tbsp sugar

 

Wet Ingredients

3/4 cups water (plus  a tablespoon more or less, depending on the stiffness of the batter)

4 tbsp grape seed oil

1 egg

2 tbsp whole milk ricotta cheese

1/4 tsp vinegar

 

Procedures

 

Prepare and place the Dry Ingredients into the bowl of a stand mixer. Start mixer on low.

 

Mix together all of the Wet Ingredients. Gradually add the Wet Ingredients to the mixing bowl.  While continuing to run, slightly push down any Dry Ingredients needed from the sides or the mixing bowl.  Once all Dry Ingredients are mixed in, scrape the bottom and sides of the bowl, beat at medium speed for 3 minutes.

 

Grease your pan(s) with shortening.

 

Scoop the dough into the prepared pan(s). Smooth out a bit, using a spatula or your wet fingers.

 

Cover with greased plastic wrap, and set in a warm place to rise to double, about 45 to 60 Minutes. About 10 minutes nearing the end if rising, preheat the oven to 350°F.

 

 

 

Bake the large buns 35 to 45 minutes, until golden brown.   The smaller ones take about 20 minutes, but watch them carefully as the oven temperature may be off a bit.

 

Remove from pan and place on serving plate.  Allow cooling slightly before cutting.  Below is a picture of a roll being cut as soon as it came out of the oven.

 

 

Store in an airtight container up to three days on counter or wrap refrigerate or freeze.

 

 

 

 

This simply shows the thickness and that it can be used as a sandwich bun.

 

 

Makes: 8  hamburger-bun sized rolls

 

 

Nutrition (per roll): 212 calories, 8.5g total fat, 1.5g monounsaturated fat, 4.9g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 28.7mg cholesterol, 96.5mg sodium, 13.1mg calcium, 43.5mg potassium, 16.9mcg folate, 32.9mg phosphorus, 12.3mg phytosterols, 0mcg lycopene, 2.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 2.2mg vitamin c, 2.2IU vitamin d, <1mg zinc, 30.8g carbohydrates, 1.8g fiber, 29.1g net carbohydrates, 2.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 3.7g protein, 0mg caffeine.

 

Tips

This recipe is suitable for minis buns or baguette style loaves

 

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Gluten Free Flour Mix ¹-  this is about one cup

1/4 cup Montina Flour - Amazing Grains

2 tbsp Bob's Red Mill All Purpose Mix

2 tbsp brown rice flour

1 tbsp sorghum flour

1 tbsp millet flour

1 tbsp oat flour

1 tbsp sweet rice flour

2 tbsp potato starch

1 tbsp tapioca flour

1 tbsp arrowroot starch

1/4 tsp ground fennel seed (or additional 1/4 tsp ginger powder)

1/8 tsp ginger powder

 

Procedure (required)

1. Combine all ingredients in a food processor, pulse until mixed.  Store in a sealed jar in a cool place

 

It takes a long time to grind the Montina flour, so process at least 5 minutes, sift with a fine sieve, regrind remainder another 5 minutes, resift.  If only about a tbsp is left, just throw it out.

 

Nutrition (per cup): 438 calories, 99.6g carbohydrates, 5.9g fiber, 93.7g net carbohydrates, 7.1g protein.

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© 2013 http://retiredwithnoregrets.blogspot.com/

Breakfast Foods and Nutrition Bars

I miss big fluffy gluten loaded pancakes. If the pancake was good, I did not like syrup on it. If it was so-so, I covered it with either blueberry or cinnamon syrup.
Once I was visiting one of my Sisters in Little Rock (AR) and wanted to go out for breakfast. She went work, so Brother-in-law George said “Let’s go to Perkins”.

I had never ordered from the senior’s menu. So I said to George that we should order from the menu to see how much food we get.


We were really surprised, when the waitress kept asking if we wanted more orange juice or pancakes. I don’t think that is what is normally done, but she was definitely working for a big tip. She definitely got one. It was more than what we paid for breakfast!

There are some advantages to being in the ‘Senior Citizen’ category; discounts!! I can’t take advantage of restaurant Senior Citizen discounts now, because most of the restaurants still offering them are not Gluten-free.

One of the ‘senior retired’ surprises this year was when I received my Auto Insurance renewal bill. It had dropped about 31%.

But on the downside of health insurance, my former employer (who promised fee free insurance for life), reneged on the promise about 6 years ago and has been steadily increasing premiums each year. It was stated in the annual stockholders proxy document that the money was needed to retain good board members.  Maybe that is why the former CEO is spending time in prison.

The increase over last year's premium is approximately 40%. I now pay $5520.00 in health insurance premiums per year. The co-pays have also increased. The primary physician (non specialist) is $25. Any other doctor, physical therapist, ophthalmologist, lab tests at hospital or other facility other than doctor’s office at the same appointment is $40.00. Once, I was in for multiple tests, was told I was finished. Later I received a call saying that I had not finished all testing to come back. I was charged an additional $40.00 for that error made by the testing facility. 

When the financial woes get you down, cook something!

It is a lot easier to just make mixes suitable for different things that use flour. I have several mixes that I use frequently. A self-rising gluten free mix that I use is shown below. I see a lot of recipes, so I can’t remember if I borrowed it or I combined it. I rarely make any recipe the same more than two times. I am always tweaking them.

Self-Rising Flour Blend
Ingredients
Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
1 1/4 cup sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch
2 tsp xanthan or guar gum
4 tsp baking powder
1/2 tsp salt

Procedures
Combine all ingredients into a bag or lidded container and shake to mix thoroughly.
Store in a cool dry place and label as shown
Yield: 3 cups

Since I was making a new mix and had some that would fit right in with this one, I used some of it.
Buckwheat Pancake and Waffle Mix
2/3 cup Self-Rising Flour Blend
2 1/3 cups buckwheat flour
2/3 cup Maseca (Corn Flour - Masa)
1/3 cup cornmeal
4 TBS sugar
1 TBS baking powder
1 tsp baking soda
1/2 tsp TBS powdered milk
2 tsp egg replacer
Procedures
Mix all ingredients in a lidded container and shake to mix thoroughly
Yield: approx. 4 cups of mix, 12 waffles

Pancakes  or waffles
For each cup of mix add:
2 TBS oil
1 1/2 cups water
1/4 cup dried or canned (drained) blueberries, optional
Additional water by the tablespoon

If more water is needed, add by tablespoon as needed
My camera quit for about a week, so I do not have many pictures

           

Notes
Each cup makes approximately 3 waffles.
If the batter thickens too much, add a tablespoon of water at a time to get to the desired consistency.


Anyone who has not been gluten-free for a long time will remember all of the junk food that they liked. I miss the Kashi and Slimfast bars, which has at some nutrition in them. I started buying Soy Joy bars and have acquired a taste for them. They are not the best bar around. Most of the bars that are gluten free are expensive. I have tried making ‘nutrition’ bars a couple of times. My latest one comes out pretty good.

Soy Nut and Fruit Nutrition Bar
The ingredients are listed according to processing method
Food Processor
3/4 cup Soybean flour
1 cup dried unsweetened desiccated coconut reduced fat
1/2 cup Dried Apples
1 1/4 cup Almonds, Whole Natural
3/4 cup Dried Mango
1/2 cup Dried Apples
3/4 cup dried pineapple
Mixing Bowl
1/2 cup milled flax
1 Tbs nutritional yeast flakes
1/2 tsp unflavored gelatin
1 tbs arrowroot starch
1/4 tsp xanthan gum
1/2 tsp vanilla powder
1 pinch salt, (optional)
Liquids
2 Tbs honey
2 Tbs Coconut Oil, melted
1/2 cup Vanilla or plain Silk Soy Milk

Procedures
Preheat oven to 325 F.
Cover a heavy 10X13 baking pan with parchment paper. I use a heavy shiny pan.
Combine all Food Processor ingredients in a food processor and pulse until combined and chopped. Do not over grind; you do not want a gunky blob!

Mix all Mixing Bowl ingredients in a large mixing bowl.
Pour Food Processor Ingredients into mixing bowl and mix thoroughly. If any clumps, use a fork to break them up.
Combine all Liquid Ingredients in a small bowl or mixing cup, gradually add to mixing bowl. Stir and mix everything thoroughly. The mixture will be thick and damp, not watery.

Spread the mixture evenly over the parchment papered pan. Use fingers or spatula to press it down and shape the corners, so that the mixture does not overlap the parchment paper.

Bake for 20 minutes on middle rack of oven. Reduce oven to 250 F and continue baking for 10 minutes. Do not over brown. Let cool completely. Slide bars with paper to cutting board. Cut into bars.

Note
I do not like sweet bars, so these are not too sweet.  If you want a sweet bar, add about 1/4 cup Turbinado sugar during the mixing bowl stage.

Yield: 30 - 2 inch bars
Nutrition Facts
Serving size: 1/30 of a recipe.
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 105.7
Total Fat 5.37g
Saturated Fat 1.22g
Cholesterol 0mg
Sodium 19.15mg
Potassium 150.69mg
Total Carbohydrates 12.24g
Fiber 2.52g
Sugar 6.3g