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Thursday, January 15, 2009

Gluten Free French Bread Rolls Eureka

Finally, a gluten free roll that is a bit more airy!! In the post below this one the GF French loaves were a little dense, but still good---this is more normal! However this one uses eggs.


You can see the airyness below
3 cups gluten free flour (see at the end of the recipe for this mixture){OR USe 3 cups of Bob's all purpose gluten free flour--bob's is not quite as good--comes out a bit drier)
3 tsp Xanthan gum (2 & 1/2 works just as well)
1 tsp to 1&1/2 tsp salt
3 tsp tapioca flour
Mix the above ingredients
Then take
1&1/2 cups of water plus 1 Tab olive oil heated to about 115 degrees (in microwave). To this warm water, add 2 Tab of Bread Machine yeast (or rapid rise yeast you can use a bit less of the yeast if your yeast is fresh and not old) and 2 Tab of raw sugar. Let this sit for a few minutes.
Then
Mix the liquid ingredients with the dry ingredients adding 3 egg whites. Mix 3-4 minutes. Place in greased Large 6 muffin tin (this is the large muffins) that has been sprayed with Pam. Brush tops with water.
THEN
Cover with a damp towel and let rise in warm place until double . About 25-30 minutes
Brush again with water and place in a 400 degree F. oven. After 15 minutes brush again with water and cook 5 minutes or so more until nice and brown. (ACTUALLY mine sometimes are done in 15 minutes--so you may not have to brush againg) Cool on rack.
THE GLUTEN FREE HIGH PROTEIN FLOUR BLEND (THAT YOU NEED FOR THE gf RECIPE)
1&1/4 CUPS BEAN FLOUR (CHICKPEA OR SOY FLOUR)
1 CUP ARROWROOT STARCH OR CORNSTARCH OR POTATO STARCH
1 CUP TAPIOCA STARCH/FLOUR
1 CUP WHITE OR BROWN RICE FLOUR
Mix this up and only use the amount of the mixture specified in the recipes above.

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