With the special seasons upon us, I realized the time had come to consummate my gluten free vegetarian supper move formula. Countless gatherings, festivities and suppers with loved ones. You gotta have warm, hand crafted moves on the capable. You just gotta.
Making light, feathery white rolls is no simple errand when you cut out gluten, dairy and eggs. So often they came out too thick and afterward end up completely dried out. Not these ones! I even gave them the "following day" test and they were still delicate in the middle. Still best served warm, I was so satisfied with the result. My children even mentioned that I make them regular. I'll see what I can do, my delightful kids.
INGREDIENTS
- 3 tablespoons cane sugar
- 2 cups warm water
- 1 tablespoon psyllium husk powder**
- 2 1/4 teaspoons active dry yeast
- 2 3/4 cup Sarah's gluten free flour blend*
- 2 tablespoons, plus 1 tablespoon grape seed or olive oil
- 1/3 cup cornstarch or tapioca starch
- 1 1/2 teaspoons sea salt
INSTRUCTIONS
- Prepare baking sheet by lining with parchment paper.
- In medium bowl, whisk together warm water, sugar and yeast. Allow to sit for 5 minutes to proof and become foamy.
- While yeast is activating, sift together flour blend, cornstarch, psyllium husk powder and salt in large bowl of standing mixer with paddle attachment.
- When yeast is ready, add 2 tablespoons oil to yeast mixture. Stir and add to flour mixture. Mix on low. When flour is completely incorporated, continue to mix on medium speed for 3 minutes.
- Using 1/4 cup measuring cup, scoop dough onto prepared baking sheet, scraping with rubber spatula. Using wet fingers, gently form dough into round, smooth roll shape.
- Cover rolls with light dish towel and let rise for about an hour in warm place.
- When dough is almost ready, preheat oven to 425 degrees. Place water bath on lower rack in oven (I filled an 8x8-inch baking dish 1/3 of the way with water).
- Place rolls in oven and bake 20-22 minutes or until golden brown. Remove rolls from oven and place on cooling rack. Brush tops with remaining tablespoon oil.
- Serve warm. To reheat, wrap rolls in foil and warm in 325 degree oven for 10 minutes.
- Store rolls in airtight container or ziploc bags. To freeze rolls, place in ziploc bag and freeze for up to a month.
spurce: www.sarahbakesgfree.com
