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/

Gluten-Free Savory Yeast Bread - Baked As Rolls, Buns or Loaf

On past Saturday, I was planning to make pizza, but didn’t have many ingredients.  Hot yeast bread is more appetizing to me than pizza, so I decided to combine both.

Before I share the method and ingredients, I will show the different forms into which the dough can be shaped.

This is a project for those who enjoy baking and willing to try a  new experiment in making gluten-free bread. It does take time, so a Saturday or Sunday afternoon will be the best time for this undertaking.

As a “French Loaf” type



This could have been placed directly on a greased pan, instead of foil. The dough does not spread too much, just rises.



As smaller ‘fingers’

The insides have the ‘stretchiness’ like the store bought croissants and quite good when warm.  They were all gone before they got cold!





As buns





Sliced to be used as buns



Decided to freeze some of the ‘buns’



Just before going in the oven.  Those are English muffin rings on a greased baking sheet.  The insides of the rings are also greased.



Served as a bun

This works well as a hamburger bun. Carefully warm them in microwave, do not over heat as they will become spongy.



Now to the if, whens and buts….

The mixing of the batter

This began with a package of Bob’s Red Mill Pizza Mix. Additional ingredients added then prepared according to package instructions.

Add this to the mixing bowl along with the BRM Pizza mix and yeast

1/4 cup bean flour

1 tsp ginger powder (for the bean effects)

1 tsp dough enhancer(or 1/2 tsp lecithin, 1/8 tsp ascorbic acid, 1/8 tsp ginger)

 

 

Continue following the instructions from the package, adding 3 tbsp additional solid shortening as a part of the fat listed in the package instructions.

 

Allow the mixer to run on low until the dough is mixed.

 

Once the dough is mixed with the liquid, add in the following and continue mixing for about a minute.

 

3 ounces chopped black olives

1 large roasted red pepper, drained, wiped dry to remove any water liquid, diced

2 caramelized garlic cloves (or 2 fresh - caramelized, has better flavor)

1/2 tsp rosemary

1 tsp parsley flakes

1 tsp basil

1 tsp dehydrated onion

1 tsp Bragg Organic Sprinkles(similar to Herbes de Provence with more herbs)

 

The batter will appear similar to this.

 

Shape according to which form you wish to bake. Allow the dough to rise.  Bake in preheated 400F oven  for each type shown above (375F if using one loaf pan to bake the entire recipe .. not recommended)

The additional bean flour and dough enhancer makes the bread a little ‘stretchy-er’ than most gluten-free breads.

Enjoy! 

Tips:

 If adding more ingredients that have liquid than ingredients that are dry, reduce the water by a tablespoon.  If the dough is a bit wet, it will be harder to shape it.  It will still work, but will have to be shaped with a spatula.

If deciding to go all the way and make pizza bread, by mixing in  shredded cheese and pepperoni, it should either be flattened like focaccia or a ‘French’ loaf.

This is great for a get-together or pot-luck, shaped as a ‘French’ loaf or in ‘fingers’

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© 2012 retiredwithnoregrets.blogspot.com     #GlutenFree  #YeastBreads  #savory

“Kind-a” Pizza Rolls - Gluten-Free Option

Again, I changed directions mid-stream.  It was supposed to be biscuits today.  Then I remembered some rolls that my good friend Cathy over at The Dutch Bakers Daughter made. Of course, my rolls will never look as good as hers.

AND it’s Super Bowl Sunday!

I have made different flavors or cheese rolls and thought it was time to step it up a bit.  Unfortunately, my dough was a bit soft, so I had to mush it out and scrape it into a roll.  Then I just scooped the ‘rolls’ one by one and shaped with a damp spatula.  So they may not look like much, but they are GOOD!

I guess I am willing to try baking almost anything as the gluten-free version because I like baking before I had to go gluten-free. 

The taste like pepperoni pizza without the sauce.  So serve sauce on the side, if you like.  I like them as is. So there goes the  name “kind-a”



“Kind-a”  Pizza Rolls - GF


Ingredients


Dry Ingredients
1 1/2 cups gluten-free all-purpose Blend
1/4 cups millet flour
1/4 cup garbanzo bean flour
1 tsp ginger powder
1/2 tsp salt
2 tsp sugar,granulated
1 tsp  active dry yeast
1 tsp xanthan gum

Liquids
3/4 cups warm water (100° to 110°)
1/3 tsp Cider Vinegar
1 egg
2 tbsp vegetable oil

Add-ins
1/2 cup shredded cheese, grated parmesan
1 clove garlic clove, minced
1/4 cup roasted red peppers in oil, drained and chopped
1/2 pkg. (3.5 oz.) pepperoni slices, chopped
olive oil for spraying the tops of rolls

Procedure

Chop the garlic, red peppers and pepperoni slices together, mix and set aside
Place all Dry ingredients in a bowl of a stand mixer and beat for 2 minutes
Grease heavy baking pan with shortening. 
Gently spread the dough between parchment paper or cellophane.  Sprinkle and spread the chopped ingredients and the cheese over the dough.



Using the edge of the bottom layer of paper or cellophane begin to roll the dough.  Cut or scoop 12 equal portions onto the prepared baking sheet.



Use a wet spatula with the extra water shaken off to smooth the tops, if needed.



Cover and let rise until doubled, about 45 minutes.



Bake at 375° for 22 to 25 minutes or until lightly browned. Remove to serving plate. Serve hot.



Servings: 12
Yield: 1 dozen

Nutrition Facts
Nutrition (per serving): 151 calories, 7.9g total fat, 2g monounsaturated fat, 1.9g polyunsaturated fat, <1g linoleic acid, 2g saturated fat, 26.9mg cholesterol, 18.2g carbohydrates, 1.9g fiber, 16.3g net carbohydrates, 1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 208.3mg sodium, 45mg potassium, 4.2g protein, 39mg calcium, 186.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 4.1mg vitamin c, 2.4IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 5.2mg phytosterols, 3.6mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.
  © 2012 retiredwithnoregrets.blogspot.com

Cheese Rolls using a Gluten-Free Bread Mix

I had a sample bag of The Twisted Bakery Gluten Free White Bread and Bun Mix from about  two months ago, thanks to Tailor Made Nutrition. 
Tailor Made Nutrition has Super Sample Saturdays with different vendors giving samples of their new products.  It is usually held between 11:00 am and 3:00 pm.  Of course, I can never make it before 3:00 pm.   Finally, one Saturday, I made a real effort to get there before everyone left.  I got there about 10 minutes to 3, but everyone had already left.  I inquired about the vendors and said that I had tried to get there, but missed everyone.  Well, they had a couple of bread mix samples left, so I got one of them.
I have been thinking about what I could make with the mix, before it went rancid.  Finally, I remembered converting  a cheese roll to gluten-free on the then MixingBowl.com.  Cant' find the recipe since the site reorganized - will have to find it and come back to update this.

Basically, I followed the instructions on the package.  I didn’t think there was enough mix in the sample to make 12 dinner-size rolls, so I added in 1/4 cup of my whole-grain mix to extend it.                                

 Cheese Rolls – GF

Ingredients
1    bag    The Twisted Bakery Gluten Free White Bread and Bun Mix(16oz)
1/4  cups   gluten free whole grain flour
1/4  tsp.    active dry yeast
3/4  cups   warm water (100° to 110°)
1/3  tsp.    Cider Vinegar
1           egg
2    tbsp.   vegetable oil
1/3  cup    finely chopped garlic flavored white cheddar cheese
            olive oil for spraying the tops of rolls

Procedures

Chop the cheese into small pieces.  This hasn’t been chopped yet.



Place all ingredients, except cheese in a bowl of a stand mixer and beat for 2 minutes. 



Drop the cheese in during the last 15 seconds and continue beating.




Grease the cups of a muffin pan with shortening.  Divide the dough among the cups.  Use a wet spatula with the extra water shaken off to smooth the tops as much as you like them...



Lightly Spray tops with canola or olive oil. Cover and let rise until doubled, about 45 minutes.



ready for the oven



Bake at 375° for 15-18 minutes or until lightly browned. Remove to wire racks.



Serve warm.



Servings : 12
Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 36mg
Sodium: 159.8mg
Potassium: 20.6mg
Carbohydrates: 20.2g
Fiber: <1g
Sugar: 2.2g
Protein: 2.6g

This mix makes a fluffy role, very similar to the rolls as I remember them.
Tips
For more cheesy taste, increase the cheese by 2 tablespoons.  Don’t over do it or it may not rise as much.