The additional baking powder and lemon juice help with softening the crumb, making it less dense. The flours should be finely ground
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| Crumb like an English biscuit |
My first trial resulted in nice fluffy rolls with a consistency like English Biscuits - better than anything I had seen so far in gluten free breads.
But I was less enthusiastic, when I sampled the dinner rolls. They tasted bland and a bit doughy. With jam on top this was less noticeable, and, when toasted, they were okay.
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| Fluffy crumb - but too bland and doughy for my taste! |
Danielle assured me, that she liked the gluten free rolls - but I couldn't stop thinking about them. I don't like selling something I'm not 100% satisfied with.
There was nothing to criticize about the structure of the dinner rolls - the test cooks with their scientific approach had really given their best.
But how could I achieve a better taste for my rolls without risking their fragile, gluten-less structure? Exchange a part of the rice flour, potato and tapioca starch for a gluten free flour with a more assertive taste?
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| Four different gluten-free flour mixtures |
In my pastries, I often substitute a quarter of the white flour with whole grain - without any problem. I would to try the same with the dinner rolls.
To keep it simple, I decided to limit my trial to four likely candidates: oat, buckwheat, and teff, and one nut meal: hazelnut. Since I didn't want to feed my long-suffering husband with gluten free test rolls for weeks, I intended to use all four flours in one pull-apart cluster.
After some calculations, I prepared four flour mixtures (for two rolls each). Then I mixed these small dough amounts with a handheld mixer, one by one. Since there was no gluten structure to develop, longer kneading was not necessary.
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| Doughs with buckwheat, hazelnut, oat, and teff flour. |
I was rather relieved when I was able to shape all of the doughs into rolls - the one with nut meal (my secret favorite!) was especially sticky - (you need to roll them in your wet hands, like dumplings).
They rose as nicely as the ones from the original recipe, and showed the same fine pores when I cut them.
And the best of it - each of the four test candidates tasted good (even when eaten on its own!). To make a side-by-side comparison easier, I cut the cluster into slices, like a loaf, instead of breaking it in single rolls.
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| From upper left: hazelnut, oat, teff. Lower row: teff, oat, buckwheat |
GLUTEN FREE DINNER ROLLS WITH OAT, BUCKWHEAT, TEFF OR HAZELNUTS
(8 Rolls)
Ingredients:
315 g/1 1/3 cups warm water (110ºF/40ºC)
2 tsp lemon juice
2 large eggs
1 egg yolk (save egg white for glaze)
185 g/6.5 oz white rice flour (finely ground)
58 g/2 oz brown rice flour (finely ground)
100 g/3.5 oz oat, buckwheat, or teff flour, or finely ground hazelnuts
53 g/1.9 oz potato starch (not potato flour!)
23 g/0.8 oz tapioca starch or flour
49 g/1.7 oz non-fat dry milk powder
13 g/2 tbsp psyllium husk
20 g/2 tbsp sugar
7 g/2 1/4 tsp instant yeast
6 g/2 tsp baking powder
7 g/1 1/2 tsp salt
85 g/3 oz butter, cut in pieces, softened
1 egg white, mixed with a pinch of salt and 1 tsp water, for brushing
rolled oats, seeds, or chopped nuts, for topping
*) If you want to make a gluten-free cluster with all of the 4 different kinds of flours (like my test batch) scroll down for the recipe.
Spray a 23-cm/9-inch round cake pan with oil spray (a springform pan works fine, too).
In a liquid measuring bowl, whisk warm water, lemon juice and egg plus yolk together.
In the bowl of a stand mixer, fitted with paddle, on low speed, mix together gluten-free flours, potato starch, tapioca, milk powder, psyllium, sugar, yeast, baking powder, and salt, until combined.
Slowly add water mixture, mixing until dough comes together, about 1 minute, scraping bowl down as needed. Add butter, increase speed to medium, and beat for about 6 minutes, until all ingredients are well blended (dough will be sticky!)
Transfer dough to a lightly oiled work surface. Divide it into 8 approximately equal pieces. With wet hands, roll each piece in your palms as if you would shape a dumpling. Place one roll in the center of the pan, and arrange the other seven around it.
Mist rolls with oil spray, cover loosely with plastic wrap, and proof for about 1 hour at room temperature (they should double in volume).
Preheat oven to 375ºF/190ºC (steaming not necessary).
Brush rolls with egg glaze, and sprinkle with the topping of your choice.
Bake rolls for about 40 - 50 minutes (rotating pan 180 degrees after half the baking time, for even browning), until they are golden brown.
Allow rolls to cool for 10 minutes in the pan on a wire rack, then invert pan onto rack. Let them cool for 10-15, and serve warm.
We also liked them toasted (especially the ones with hazelnuts were delicious!)
They keep (wrapped) at room temperature for 3 days, and, also, freeze well (wrap in plastic and place in a freezer bag).
185 g/6.5 oz white rice flour (finely ground)
58 g/2 oz brown rice flour (finely ground)
100 g/3.5 oz oat, buckwheat, or teff flour, or finely ground hazelnuts
53 g/1.9 oz potato starch (not potato flour!)
23 g/0.8 oz tapioca starch or flour
49 g/1.7 oz non-fat dry milk powder
13 g/2 tbsp psyllium husk
20 g/2 tbsp sugar
7 g/2 1/4 tsp instant yeast
6 g/2 tsp baking powder
7 g/1 1/2 tsp salt
85 g/3 oz butter, cut in pieces, softened
1 egg white, mixed with a pinch of salt and 1 tsp water, for brushing
rolled oats, seeds, or chopped nuts, for topping
*) If you want to make a gluten-free cluster with all of the 4 different kinds of flours (like my test batch) scroll down for the recipe.
Spray a 23-cm/9-inch round cake pan with oil spray (a springform pan works fine, too).
In a liquid measuring bowl, whisk warm water, lemon juice and egg plus yolk together.
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| Mix together all liquid ingredients |
In the bowl of a stand mixer, fitted with paddle, on low speed, mix together gluten-free flours, potato starch, tapioca, milk powder, psyllium, sugar, yeast, baking powder, and salt, until combined.
Slowly add water mixture, mixing until dough comes together, about 1 minute, scraping bowl down as needed. Add butter, increase speed to medium, and beat for about 6 minutes, until all ingredients are well blended (dough will be sticky!)
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| My four test roll pairs |
Transfer dough to a lightly oiled work surface. Divide it into 8 approximately equal pieces. With wet hands, roll each piece in your palms as if you would shape a dumpling. Place one roll in the center of the pan, and arrange the other seven around it.
Mist rolls with oil spray, cover loosely with plastic wrap, and proof for about 1 hour at room temperature (they should double in volume).
Preheat oven to 375ºF/190ºC (steaming not necessary).
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| The rolls have doubled in volume |
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| With glaze and topping ready for the oven (here the simple version) |
Brush rolls with egg glaze, and sprinkle with the topping of your choice.
Bake rolls for about 40 - 50 minutes (rotating pan 180 degrees after half the baking time, for even browning), until they are golden brown.
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| Freshly baked dinner rolls - these could be a bit more browned |
Allow rolls to cool for 10 minutes in the pan on a wire rack, then invert pan onto rack. Let them cool for 10-15, and serve warm.
We also liked them toasted (especially the ones with hazelnuts were delicious!)
They keep (wrapped) at room temperature for 3 days, and, also, freeze well (wrap in plastic and place in a freezer bag).
GLUTEN-FREE MULTI-COLOR DINNER ROLLS (8 Rolls)
Place dry ingredients, except for the 100 g oat, buckwheat, teff or hazelnut flour, in a medium bowl. Using a whisk, stir together until well combined. Distribute the flour mixture evenly over 4 small bowls ((105 g/3.7 oz each)
Add 25 g/0.9 oz of either oat, buckwheat, teff or ground hazelnuts into each bowl, and whisk to combine.
Pour about 98 g/3.4 oz of the liquid ingredients into each of the small bowls. With handheld mixer, mix each dough, one by one, until well blended.
Place 21 g/0.7 oz of the butter pieces into each of the bowls. Again, mix each dough, one by one, until well blended.
With wet hands, shape 2 rolls from each dough. Arrange rolls in prepared pan, placing one in the center.
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