Gluten-free Rolls
I found this recipe on-line and added a few little adjustments. This is an awesome, delicious basic gluten-free roll for sandwiches or a dinner roll. I think I like them better than wheat ones!
Recipe:
5 ounces mozzarella cheese, shredded
Recipe:
5 ounces mozzarella cheese, shredded
2 eggs (100 grams)
42 grams oil (3 tablespoons)
½ teaspoon salt
½ teaspoon garlic powder
1 tablespoon baking powder
300 grams tapioca flour (2½ cups)
1/3 cup milk, more or less
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside.
Place ingredients in a food processor fitted with a steel blade in the order listed. Pulse a few times to combine. Mix on high for about 1 minute, drizzle in a little more milk if needed until it comes together. The dough will be sticky and a little past dry. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
Remove from the freezer, divide into 6-8 balls and place on prepared parchment paper, using tapioca flour on hands if needed. Pat balls down to discs about 1/2 inch thick or a little bit smaller. Score with knife two times about 1/8 inch deep. Bake for 20 minutes, and then open the oven and, working quickly, slice a small hole in the top of each roll to allow steam to escape. Close the oven door and continue to bake until lightly golden brown all over (about 7 minutes, depending on how moist the raw dough was).
Remove from the oven and allow to cool briefly before serving. Allow any leftover rolls to cool completely before slicing in half and freezing. Defrost at room temperature for 30 minutes before toasting and serving, or defrost in the microwave and serve warm.
300 grams tapioca flour (2½ cups)
1/3 cup milk, more or less
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set it aside.
Place ingredients in a food processor fitted with a steel blade in the order listed. Pulse a few times to combine. Mix on high for about 1 minute, drizzle in a little more milk if needed until it comes together. The dough will be sticky and a little past dry. Wrap the dough in plastic wrap and place in the freezer for 30 minutes.
Remove from the freezer, divide into 6-8 balls and place on prepared parchment paper, using tapioca flour on hands if needed. Pat balls down to discs about 1/2 inch thick or a little bit smaller. Score with knife two times about 1/8 inch deep. Bake for 20 minutes, and then open the oven and, working quickly, slice a small hole in the top of each roll to allow steam to escape. Close the oven door and continue to bake until lightly golden brown all over (about 7 minutes, depending on how moist the raw dough was).
Remove from the oven and allow to cool briefly before serving. Allow any leftover rolls to cool completely before slicing in half and freezing. Defrost at room temperature for 30 minutes before toasting and serving, or defrost in the microwave and serve warm.
Comments
Post a Comment