Monday, 9 September 2013

Gluten Free Rolls

My latest attempt in the bread saga. Seriously, who'd have thought it'd be such a challenge to create bread that 's both vegan AND gluten free? I've seen so many recipes which call for expensive or hard to find ingredients, but I'm determined to do it in an accessible way. They are approved by Small, she scoffed some down at lunch time and wanted more.
It's a good basic roll and works great with burgers and sausages :)


1 Cup Doves Farm Gluten FreeWhite Bread Flour

1/2 Cup Potato Flour

1/2 Cup Soya Flour

2 TBSP Coconut Flour

2 TSP Fast Dry Yeast

1 TSP Sugar

1 TSP Xanthan Gum

1/2 Cup Soya Milk

1/2 Cup Hot Water

I made the initial dough in my bread maker. Once the dough cycle was over, I turned it out onto a slightly floured surface and separated into four rolls.
I used my dehydrator to prove the dough for a final time. I find getting a good rise from the dough before baking helps gluten free things be slightly less dense. My Excalibur has a dough setting of 42C - I pop my tray of dough in with a shallow bowl of warm water to stop it drying out for about 50 - 60 minutes.
Once that step is complete pop into a pre heated oven at 180C for 20 minutes and enjoy.

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