I got an opportunity to try out Authentic Foods’ newest creation; a high fiber flour blend that can be turned into breads, cinnamon rolls, hamburger buns, dinner rolls, challah, brioche, crackers, breadsticks, and pita bread. Besides being gluten free, it’s also non-GMO, free of dairy, soy, nuts, xanthan gum and guar gum. A quick rising dough, it needs only one proofing and requires no kneading.
As we were having company I decided to try my hand at some pull-apart dinner rolls. The process was easy, per the instructions on the package. The dough was smooth and not at all sticky. Accustomed as I was to gluten free dough that has no body to speak of, I prepared my rolls as I normally would – in a cake pan. Ordinarily, gluten free dough requires some support (eg. muffin tins, cake pan, bread pan) or it spreads out and you wind up with flat bread. But as you can see… that didn’t happen with this dough!
I formed a dozen rolls, though you could easily get more, depending on the size you make. Then I arranged some of them in my cake pan, as I usually do. The remaining rolls I decided to experiment with, and I placed them on a small cookie sheet, then covered them all with a towel and set them in a warm place to rise. They did so, beautifully. The pull-apart rolls were now touching, while my “experimental” rolls were not. Brushing an egg wash over the tops of them, I popped them into the oven and baked them. The “experimental” rolls took less time (22 minutes) and rather than spread out, they maintained their shape and formed a delicious looking crust on the outside (as seen in the photo above), while the pull-apart rolls took closer to 26 minutes and were more tender. The smell was yeasty and warm and I could barely wait to tear into one. Neither could my company, who were already salivating as I carried them to the table.
Among my tasters there were gluten eaters and non-gluten eaters alike. Some nibbled them at it first, while others wasted no time slathering them in soft, creamy butter before gobbling them down. And the consensus was…(drum roll please)…They were GREAT and no one could believe they were gluten free! Which is just about the highest compliment a gluten-free food of any kind can get.
I think if it had been the only thing I’d served for dinner, they all would have been quite happy with that. In fact, these rolls brought to mind the danger of the bread basket that so often awaits us in restaurants – full of fragrant bread – on which (before we were forced to go gluten free) we used to gorge ourselves even before the meal ever arrived. Now, I’m afraid, with this new gluten free flour blend, we may have to guard ourselves once more from making complete gluttons of ourselves!
- Steve's GF Bread Flour Blend - 1 pkg.
- quick acting yeast - 1 packet
- coconut sugar (Sucanat or organic cane sugar) - 1 Tablespoon
- butter or non-dairy butter - 2 oz. (1/2 cube - gently melted)
- light olive oil - 1 Tablespoon
- egg whites - 1/2 cup
- warm water - 2 1/4 cups
Measure the sugar, yeast and flour blend and place in a small cup. Whisk together before adding 1/4 cup of the warm water (98 to 101 degrees). Stir well and set aside for approximately 5 minutes.
In a separate small bowl: whisk the egg whites until frothy. Add the melted butter and whisk them together. Then add the oil and whisk again. Pour 1 cup of the warm water into the egg white mixture and stir together.
In a larger mixing bowl or standing mixer, place Steve's GF Flour Blend. Add to this the egg white mixture. On medium speed, blend until crumbly and just beginning to come away from the sides of the bowl.
Now add the yeast mixture to this and blend together.
Finally, add the remaining cup of warm water to the whole thing and mix on medium speed until the dough comes together. When it pulls away from the sides of the bowl and forms a cohesive ball it is ready.
The dough should feel silky and smooth. If it seems sticky, give it a couple more minutes to hydrate and absorb the liquid. It will transform into a workable dough.
At this point it can be shaped into your dinner rolls. An ice cream scoop will help to make them the same size. Or you can simply eyeball them if you're good at that. Shape and smooth them as you like.
Arrange them in a sprayed cake pan (for pull-apart) rolls, or lay them on a cookie sheet and cover with a towel. Place them in a warm spot to rise for approximately 30 - 60 minutes. (Mine took about 40 minutes, but timing will vary depending on the temperature.)
Preheat the oven to 400 degrees Fahrenheit. Brush the tops with an egg wash for color and sheen, if you like.
To make an eggwash: Simply whisk an egg and 1 teaspoon water or milk together.
Bake for approximately 22 - 26 minutes. Oven temperatures may vary, so keep an eye on them.
Then enjoy! :D