This recipe is adapted from the Gluten Free Goddess
1 cup sorghum flour
1 1/2 cups tapioca starch
1/2 cup brown or white rice flour
1/4 cup GF millet flour
1/4 cup teff flour
2 tablespoons flax seed meal (plus about 1/2 cup water)
1 teaspoon fine sea salt
1 packet (or 7g) rapid rise yeast
2 tablespoons light brown sugar
1 cup warm water
1/4 cup light olive oil
2 eggs or egg re-placer
1/2 teaspoon lemon juice
Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan. I use a second pan as well.
Prepare your flax seed by boiling the water and adding about 1/2 a cup of water to your flax seed meal. Set aside to cool.
In a large mixing bowl, whisk together the flours and dry ingredients.
Add in the wet ingredients (including flax seed and ONLY 1/2 cup of the water) and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth. If it looks too dry add more water but I usually only use about 3/4 of a cup.
Spoon the bread dough into the twelve greased muffin cups. I only fill them 3/4 full so I use about 16-18 cups total. Place the pan in the center of the warmed oven to let the dough rise.
Set your timer for 50 minutes.
At 50 minutes, turn your oven to 350ºF.
Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.
When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.
Monday, January 30, 2012
I don't think I took any pictures of these but I've made this recipe twice now and I love it! Unfortunately they are best right out of the oven and get crumbly once they have sat for a few hours. But when you take them out of the oven they are so moist and just like a whole wheat dinner roll, minus the gluten! If you would like to keep them I freeze them and then put them in the microwave for 30-45 seconds to warm them up. And guess what? No Xanathan or Guar gum in these!!
Monday, January 16, 2012
MMMMMMM Chocolate!! These brownies are so light and fluffy and fudge-y all at once! I have tried a few gluten free recipes for brownies and this by far is the best!
5 ounces high quality dark chocolate
1/2 cup organic coconut oil
1 cup plus 2 tablespoons light brown sugar
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 eggs, beaten
1 tablespoon bourbon vanilla*
Preheat the oven to 350ºF. Spray the pan with cooking/baking spray.
Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
Sprinkle the top with some dark chocolate chips and press in slightly.
Bake in the center of a preheated 350 degree oven for 32 to 35 minutes, or until the brownies are set.
Cool on a wire rack for a few minutes before treating yourself to a warm delicious gluten free brownie!
Yield: 12-16 servings
*For chocolate-mint brownies use 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.