Sunday, 24 August 2014

Gluten free bread rolls

Bread week on bake off, great to watch not so much fun to try and recreate. Gluten free bread has come on leaps and bounds in the supermarkets but just take a look at all the ingredients. Even recipes for 'make at home' gluten free bread have more ingredients than homemade wheat bread. I am trying to accept this but making gluten free bread still makes me miss wheat bread incredibly.

My first foray into gluten free bread was a disaster. I followed a recipe for gluten free baguettes... they were tough, tasteless and only made vaguely palatable when I toasted thin slices and smothered them with a homemade roast garlic paste and served them alongside a flavoursome fish stew.

I decided to try again and the Bake off inspired me to try rolls. Now I obviously could not make rye rolls but I decided to try making rolls with some buckwheat flour, as this has a characteristic nutty character, not too unlike rye. Buckwheat contrary to its name is not actually wheat, they are from two completely different families. Be careful when buying buckwheat flour, many say they contain gluten simply because the buckwheat is so are so contaminated during the growth and milling process.

I made my own recipe based on what I researched on-line. The recipe is in american cup measurements as much of the research I read was in american measurements.

2 cups, dove farm GF bread flour mix
1/2 cup GF buckwheat flour
1/4 cup almond flour (ground almonds)
1½ tsp. xanthan gum
2 tsp (7g) dried quick yeast
2 scant tsp brown sugar
1 tsp. salt
1 cup warm water 
2 Tbsp dairy-free margarine
1 egg (preferably room temp)
1 tsp. cider vinegar

In a mixing bowl mix together the flours, xanthan gum, quick yeast, sugar, and salt.
With and electric mixer running on low speed, add in the water, DF spread, egg, and cider vinegar and mix on high speed 3 minutes.
Lightly oil a 8 inch springfrom cake tin  and using a ⅓ cup measuring cup, scoop the dough into 7 mounds in the pan. I placed one mound in middle, then scoop 6 mounds of dough side by side all the way around the pan.

 Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.

Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour. During the last few minutes that the rolls are rising, preheat oven to GAS MARK 6.

Bake in  the preheated oven for 26-30 minutes until the tops are golden brown before turning out onto a wire rack to cool.

The rolls turned out much fluffier then my baguettes, in fact the crust was crusty and the inside soft and fluffy just like wheat bread. This made me very happy. I will be making these again but I will add more buckwheat flour as I did not quite feel that the amount used came through enough... I was sparing based on others saying it was really nutty in flavour, on tasting these rolls could easily take more.

I want to try finding a Gluten free bread with a few less ingredients and without the egg, not because I have anything against eggs but I think you can taste it a little and I do not really want that taste in my bread. Saying that I would prefer to use egg over artificial chemicals so I think some experimenting is in order!


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