Now I like my gluten as much as the next person, but more and more people are finding they are fully Coeliac, have some sort of intolerance to gluten, or that eating less gluten makes them feel better on a day to day basis.
Personally, I fall into that last category. I have Juvenile Rheumatoid Arthritis, an autoimmune disease same as Coeliac disease. Studies have shown the same allergic reaction that causes the stomach to react to gluten causes antigens to form in the blood stream that may case swelling in joints, especially areas already weakened by arthritis. The simple version of this is that i have less swelling and pain in my joints when I eat less gluten. I also tend to feel more clear headed and have more energy.
I am going to a dinner party tomorrow night, where I know there will be other people who do not eat gluten, so I decided to make these Gluten Free Dinner Rolls, which is a recipe from my favorite gluten free resource: Karina, The Gluten Free Goddess. Her recipes for gluten free goodies always come out tasty, and although I have not tried this recipe, I am confident that it will make something yummy for me to bring along to the dinner party.
From Karina, The Gluten Free Goddess I have learned the key to gluten free baking is Xantham Gum. Produced by a bacteria grown through fermentation of glucose, sucrose, or lactoseis, Xantham gum is commonly used as a food additive or thickening agent. In gluten free baking it works as a binding agent replacing that natural property found in gluten.
this recipe provides for Vegan substitutions making these dinner rolls a perfect accompaniment to the Vegan/Gluten Free Split Pea Soup recipe in my Day 19 post.
Gluten Free Dinner Rolls
MAKES: 12 Bread Rolls
- 1 cup sorghum flour- aka jowar flour
- 1 1/2 cups tapioca starch or potato starch (not potato flour!)
- 1/2 cup millet flour or brown rice flour
- 1/4 cup GF buckwheat flour or GF millet flour
- 1/4 cup hazelnut flour or almond flour
- 2 tablespoons coconut flour or brown rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 packet rapid rise yeast
- 2 tablespoons light brown sugar
- 1 1/2 cups warm liquid (3/4 cup dairy or non-dairy milk plus 3/4 cup hot water)
- 1/4 cup light olive oil
- 2 free-range local organic eggs, beaten or Ener-G Egg Replacer
- 1/2 teaspoon lemon juice or rice vinegar
Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.
In a large mixing bowl, whisk together the flours and dry ingredients. Then add in the wet ingredients 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.
Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. 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. (It should come to temperature within a few minutes.)
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.
Serve immediately with butter or vegan substitute.