gluten-free, vegan, vegetarian, nut-free and dairy free but not
These lovely rolls have a thin golden crust with a soft open crumb. There is only one rise and such a simple recipe.
I have tried for so many months to achieve a good gluten-free bread. Buying it becomes so expensive and hit and miss. I think all of us at some point have paid a lot of money for some brand of bread only to find the crusts lifting away or for it to crumble at the mere sight of a butter knife. It becomes a frustrating quest to find a half-decent bread product that does not cost an arm and a leg.
A few days ago I was so pleased when I managed to produce a batch of gluten-free rolls that
- Had an open crumb
- A lovely crust
- Had a beautiful rise
- Smelt like real bread
I hope you enjoy having a go at making these. I made the large plait roll so you could see you easy it is to work with dough. I will be making a video to accompany this recipe.
I will also be experimenting with more naturally gluten- free flour for this recipe too.
Flour This is a difficult one as it would be impossible to test every gluten-free flour on the market. For this one, I have used Cuputo Fioreglut gluten-free plain flour and sorghum flour combination but you could swap the sorghum for millet, quinoa or buckwheat flour (see notes below for more information).
Raw Psyllium Husk is a game changer when it comes to baking gluten-free bread. It acts like a binder that holds bakes together. When using it in GF bread it gives something similar to gluten. It gives the dough flexibility and elasticity. It allows you to be able to knead the bread like you do with wheat flour to a certain degree.
Easy Bake Yeast or Instant Yeast For this recipe I used easy bake yeast, as opposed to active dry yeast. Easy yeast can be poured straight into the flour whereas active dry needs to be dissolved in liquid with sugar until it blooms.
Sugar You can use either caster or granulated sugar in the recipe. You need sugar in bread-making to feed the yeast. It enhances the flavour of your bread and most importantly, it helps retain moisture in the bread and texture of the crumb.
Apple cider vinegar is great to use in gluten-free bread baking. It acts as a great leavening agent and has fabulous flavour-enhancing properties.
Oil You could use a variety of oils such as rapeseed, vegetable, avocado or olive oil. Again this adds moisture to your bread.
Salt salt is flavour, without salt, your bread will rise too quickly and will not have a chance to develop flavour.
Soft Gluten-Free Rolls
- Preparation Time
- Proving Time
- Baking Time
- Makes 8 rolls
Vegan Egg Wash
Ingredients for caputo flour
- Gluten free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar, flavouring.
- If you have a wheat allergy then you cannot use cuputo gluten-free flour.
- I would recommend using a good gluten-free plain flour. I will be suggesting a combination of naturally gluten-free flours once I decide which give the optimal result.
- In a small bowl add the psyllium husk and 300 ml of the warm water. Stir thoroughly and leave to form a gel.
- In the bowl of your stand mixer weigh out your flour, mix and then form a well in the centre. Next, add in the salt, oil, apple cider vinegar, sugar and instant yeast with the dough hook on a low speed mix for a few seconds. Pour in the psyllium gel and the remaining 150 ml of warm water and continue to mix on a low speed for around 5 minutes, scraping down the sides of the bowl a couple of times to ensure all the flour is mixed in. The dough will be very sticky at this point.
- Tip out onto a lightly floured board and with oiled hands knead the dough until it is smooth and silky, try not to use too much flour. This step should only take a few minutes.
- Divide the dough into 8 equal pieces, weigh them if you are not certain. This ensures they all cook at the same time.
- Line a long deep sided (at least 6 cm deep) roasting dish with baking parchment and line the dough in two lines, making sure you leave a space between each one as they will double in size during proving.
- Cover with a dampened t -towel and leave in a warm place for approximately an hour, on cooler days it may take longer. If you have a proving drawer or a setting on your cooker then use this. If you are proving in the oven then place a small glass baking dish on the bottom of the oven and fill it with boiling water. This will create a steamy atmosphere to ensure your dough will have a good rise.
- Proof the dough until the dough doubles in size, this should take between 60-90 minutes.
- Preheat your oven to 230 C when your rolls have risen ( making sure to remove the rolls from the oven if they are in there proofing). refill the glass dish with boiling water.
- Brush the top of the rolls with oil or another alternative, this encourages browning. you could also sprinkle with seeds or vegan cheese if you wish.
- Place into the oven on the middle shelf and bake for 8-10 minutes at 230 c and then reduce the temperature to 200 C and bake for a further 15-20 minutes until golden brown.
- Leave in the baking tin for 10 minutes and then place on a cooling rack. Leave to cool before slicing.
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
- Peach Melba & Hazelnut Crumble Cake
If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://wwwfacebookcom/thegfveganalchemist I love seeing your versions of my recipes Or I would love to hear your comments