Sunday, November 22, 2015

Gluten-Free, Vegan Whole Grain Rolls without Gums

One of the foods we missed the most when we went gluten free was bread.
Bread, and pasta and pizza, or what I call the trinity of desire.

I developed great gluten free bread recipes to satisfy those cravings. You can find some in the index. 
After four years of following a gluten free diet, eating some commercially made products and baking more, I was fortunate to write Gluten Free Baking for Dummies.

That's when we realized that Ed reacts to the typically used xanthan gum and guar gums with the same reaction he has to gluten. Volume helped, we were eating newly baked items three times or more per day.  Creating a cookbook means lots of sampling. That is when I created pixie dust to substitute for xanthan gum.

Ever since, Ed has been staying away from commercially baked bread, and we've been eating the breads I bake.

Actually, we've been eating lots more muffins, and lettuce wraps instead of bread.
The girls use more bread than Ed because sandwiches are essential for high school and college ease.

Bread made with pixie dust is good, but a bit heavier than commercial bread.
I never stop thinking of ways to improve the quality of my baked goods, and for the last year or so, I've been using psyllium husk.
Adding more fiber with the flours has worked incredibly well with small items, like muffins.
But the larger amount of dough needed for a loaf of bread, creates a heavier crumb, I'm still working on a loaf of bread using only psyllium husk, but for now enjoy these rolls.

Gluten Free, Vegan Whole Grain Rolls


Gluten free Whole Grain Rolls without xanthan or guar gums. Tender and complex, these pretty rolls a perfect for all your dinner needs
Prep time:
Cook time:
Rise time: 45 minutes
Total time:
Yield: 24 rolls
Equipment needed: Baking sheet with parchment paper, ice cream scoop, or oval scoop, plastic wrap
660 grams (4 cups)Gluten Free Whole Grain Flour Mix
10 grams(2 teaspoons) salt
20 grams (2 tablespoons) psyllium husk powder 
10 grams (1 tablespoon) yeast
10 grams (2 teaspoons) honey or sugar for Vegan
700 grams (3 cups) water
1. Combine Whole Grain Flour mix, salt, pysllium husk powder, yeast in stand mixer bowl.
2. Mix for 30 seconds till one color.
3. Add honey and water.
4. Stir slowly at first, then increase speed to high.
5. Beat for 3 minutes.
6. Using the ice cream scoop, place balls of dough on the baking sheet.
7. Cover with plastic wrap and allow to rise for 45 minutes or till almost doubled in size.
8. Preheat the oven to 425 degrees.
9. Remove the plastic wrap and bake rolls for 30 minutes or till they instant read thermometer out at 200 degrees.
Allow to cool before serving.

Alternative: Use a tiny scoop, place 3 balls into muffin tins to create cloverleaf rolls.
I love the look of a branched stem created by using the oval scoop
You can brush with an egg glaze if you wish, I wanted a vegan roll for my guest so I've left them plain.

Some other lovely Gluten Free options:
Gluten-Free Pumpkin Spice Popovers
Gluten-Free Herbes De Provence

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